Korean Cucumber Salad (Oi Muchim)

Step 1

Rinse and cut the cucumbers (and carrots/onion/serrano if using). The shape and thickness do not matter that much- it depends on your preference.

Step 2

Add salt and toss to coat evenly. Let it sit for 10 minutes if you sliced the cucumbers thinly, or 15 minutes if you sliced them thick. *If using table salt, reduce to 1 tsp.

Step 3

After 10-15 minutes, there will be a pool of water drawn out from the cucumbers. Pour it out and remove as much water as possible by gently squeezing it out.

Step 4

Add the seasoning sauce ingredients. *You can reduce the amount of sugar in this recipe if you prefer, but I highly recommend keeping the original amount to make this extra delicious.

Step 5

Mix until evenly coated and serve immediately or keep in the fridge for up to a week.