Spicy Spiral Cucumber Salad
Inspired by the Korean banchan side dish — oi muchim (오이무침).
Ingredients
| 10 | mini cucumbers | |
| 1 tbsp | 15 ml | salt |
| 1 | green onion, sliced | |
| 2 tbsp | 30 ml | Korean chili flakes (gochugaru) |
| 3 tbsp | 45 ml | rice vinegar |
| 3 | garlic cloves, minced | |
| 1 tbsp | 15 ml | sesame oil |
| 1 tsp | 5 ml | sugar |
| 1 tbsp | 15 ml | sesame seeds |
Instructions
- Cut the mini cucumbers into a spiral (or slice thinly). Toss with the salt and let sit for about 10-15 minutes to draw out excess water, then drain.
- In a bowl, combine the gochugaru, rice vinegar, minced garlic, sesame oil, sugar and sliced green onion.
- Add the cucumbers and toss until evenly coated in the spicy dressing.
- Sprinkle with sesame seeds and serve chilled as a banchan side. (reconstructed classic method)