Korean Cucumber Salad (Oi Muchim)

Step 1

Trim ends and quarter into 2-inch chunks. Transfer to a large bowl.

Step 2

Add the dressing ingredients directly on top of the cucumbers. Mix thoroughly, preferably by hand, until juicy and completely coated with seasoning.

Step 3

Note: If the dressing looks sparse, keep mixing, making sure to bring up the dressing that's pooling at the bottom of the bowl. (Disposable food service gloves work well here.)

Step 4

Serve immediately or store in the refrigerator until ready to eat. The Oi Muchim tastes best the day it's made but should last in the fridge 4-5 days.

Step 5

Slice Kirby cucumbers into 1/4-inch thick slices. Place in bowl. Cover with water and salt. The water should just cover the cucumbers. Rest at room temperature for 30 minutes.

Step 6

Drain cucumber slices. Do not rinse the cucumbers with fresh water!

Step 7

In a large bowl, add the drained cucumbers. Add the remaining ingredients directly on top. Mix thoroughly, preferably by hand until juicy and completely coated with seasoning.

Step 8

Note: If the dressing looks sparse, keep mixing, making sure to bring up the dressing that's pooling at the bottom of the bowl. (Disposable food service gloves work well here.)

Step 9

Serve immediately or store in the refrigerator until ready to eat. The Oi Muchim tastes best the day it's made but should last in the fridge 4-5 days.