This Korean cucumber salad has a refreshing crunch in every bite, coated with a delicious sauce that’s savory, and tangy with a touch of sweetness. Korean cucumber salad (Oi Muchim/오이무침) is a banchan (side dish).

Ingredients:

• 1 medium cucumber or 3 small cucumbers
• 1/4 medium-sized onion sliced
• 1 green onion chopped
• 3 cloves garlic minced
• 1 tbsp soy sauce
• 2 tsp gochugaru or to taste
• 1/2 tsp salt or to taste
• 1 tbsp sugar 1 tbsp.
• Sesame oil 1 tsp
• toasted sesame seeds
• 1 tbsp rice vinegar or white vinegar

Method:

• First, slice cucumbers crosswise into pieces that are about ⅛ inch thick.
• Place those cucumber slices into a mixing bowl along with the chopped scallion.
• Then, in a separate small bowl, mix 1½ teaspoon white distilled vinegar with a teaspoon of soy sauce and a minced clove of garlic.
• In the same bowl, stir in a half teaspoon each of salt and sugar and keep stirring until both have dissolved in the liquid.
• Next, just pour the sauce over your scallions and cucumber slices.
• Finally, sprinkle about two teaspoons of gochugaru (Korean red chili pepper flakes) and a teaspoon of sesame seeds over the top and mix well.