Korean Spicy Cucumber Salad (Yangnyeom Oi Muchim)

Allergens

Soy (gochugaru may contain soy)

Ingredients

• 3 large cucumbers
• 1/4 cup gochugaru (Korean red pepper flakes)
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• 2 tablespoons rice vinegar
• 1 tablespoon sugar or alternative sweetener
• 1 teaspoon sesame seeds, toasted
• 1 green onion, thinly sliced

Instructions

1. Peel the cucumbers and remove the seeds. Cut them into thin diagonal slices.
2. In a large bowl, combine gochugaru, minced garlic, sea salt, rice vinegar, sugar or alternative sweetener, and mix well.
3. Add the cucumber slices to the sauce and toss gently to coat. Let it sit for at least 15 minutes to allow the flavors to meld.
4. Garnish with toasted sesame seeds and green onion before serving.

Chef’s Insight

The spicy cucumber salad is a staple in Korean cuisine and is often served as a side dish during barbecue parties or meals.

Notes

This dish can be easily adjusted to your preferred spice level by adding or reducing the amount of gochugaru.