Bowl of Spicy Cucumber Salad
(click to enlarge)

Spicy Cucumber Salad


Korea   -   Oi-muchim
Makes:
Effort:
Sched:
DoAhead:  		 10 oz
**
4-1/4 hrs
Yes		 Excellent as Ban Chan (small side dish) or small Salad. Good flavors, not too chili hot, but otherwise fairly assertive.

12
1/2
2
1
2
2
2
-----
2
2/3
2
-----
oz
T
cl

oz
t
t
---
T
t
t
---
Cucumbers (1)
Salt
Garlic
Scallion
Onion
Chili Flake (2)
Sesame Toasted (3)
-- Dressing
Soy Sauce
Sugar
Sesame Oil Dark
----------
Make   -   (4-1/4 hrs - 10 min work)
  1. Slice CUCUMBERS in half lengthwise, then slice thin on a diagonal. Put them in a bowl with Salt and tumble so they are evenly coated. Let stand for 1/2 hour or more, then rinse well. Squeeze out excess water (see Salting).
  2. Crush GARLIC and chop fine. Slice SCALLION fairly thin. Quarter ONION lengthwise and slice thin crosswise. Mix all with Cucumbers.
  3. Mix Chili Flake and Toasted Sesame into the Cucumbers.
  4. Mix all Dressing items
  5. When ready to serve, shake up Dressing, pour over Cucumbers and toss to coat.
NOTES:

  1. Cucumbers:

      Use narrow unwaxed cucumbers that need not be peeled or seeded (Persian, Japanese, Korean, English, etc.).

  2. Chili Flake:

      Korean Chili Flake is usually fairly mild, but some is not, so check. Amount given here presumes mild. For details see our Korean / Japanese Chilis page.

  3. Sesame Seeds:

      If you don't have toasted sesame seeds on hand, it takes only a few minutes to dry pan roast white sesame seeds to a light golden color. See our recipe Toasted Sesame Seeds

  4. Salting:

      If the salad will be served immediately after tossing with the Dressing, and will all be served and eaten immediately, the salting step can be omitted, and the Cucumbers will be more crisp.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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