Spicy Korean Cucumber Salad Food

SPICY KOREAN RED PEPPER CUCUMBERS

Steps:

• Heat the vegetable oil in a small saucepan over medium heat. Stir in the sesame seeds, and cook until they turn golden brown and begin to pop, about 3 minutes. Remove from heat and place into a large bowl.
• Whisk the kochujang, vinegar, sesame oil, and green onion into the toasted sesame seeds. Stir in the sliced cucumber until well coated with the dressing. Serve either chilled or at room temperature.

SPICY KOREAN CUCUMBER SALAD (OI MUCHIM)

Steps:

• Add the cucumber rounds in a large bowl and add the sea salt and 1 Tablespoon of rice wine vinegar. Mix it together and let it marinate for 30 minutes. Meanwhile, add all the ingredients for the dressing in a small bowl and set it aside.
• After 30 minutes, drain out the excess liquid from the marinated cucumbers and rinse them under water twice. Taste a cucumber to see if it's too salty and give it another rinse if needed.
• Add the dressing to the pickled cucumbers and serve immediately.

KOREAN CUCUMBER SALAD (OI MUCHIM 오이무침)

Steps:

• Slice cucumbers into thin slices. Around 1/8 inch (3 mm).
• Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers.
• Then, add 1/2 tsp chili powder and sesame seeds. Mix and taste. Add more chili powder if you want. Doing it in this order allows you to taste and control the amount of chili powder based on how spicy you want it.
• Add chopped green onions and mix again.
• YOU ARE DONE!! Serve immediately for the most fresh and crunchy cucumber flavor. You can also let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving.

OI MUCHIM (SPICY CUCUMBER SALAD)

Steps:

• Thinly slice the cucumber (1/8 to 1/4-inch thick). Toss gently with salt and set aside for about 15 minutes.
• Drain excess liquid. Avoid squeezing them because they will bruise. Mix well with all of the remaining ingredients. Taste a little and adjust the seasonings if necessary.

SPICY CUCUMBER SALAD SIDE DISH

Steps:

• Cut the cucumber lengthwise in half and cut diagonally into thin slices.
• Put the cucumber into a large bowl. Add the onion, green onion, garlic, soy sauce, hot pepper flakes, toasted sesame oil, sesame seeds, and sugar.
• Mix it well with a spoon until the sugar is well dissolved.
• Serve as a side dish for rice, noodles, or BBQ.

SPICY KOREAN CUCUMBER SALAD

Steps:

• Wash and slice cucumber into 1/4 - 1/8" pieces. Discard ends.
• Spread cucumber slices onto cutting board. Sprinkle with salt and let sit for at least 15 minutes. You should see water start to form on them.
• Meanwhile, mix all other ingredients well in a 1.5 Quart mixing bowl. (Use 1/2 cup Rice Vinegar for small to medium size cucumber, 3/4 for larger one).
• Press cucumber slices with paper towel or cheesecloth to remove water.
• Put cucumbers in bowl and stir so they become coated.
• Let marinate at least 1 hour before serving. Cucumbers may start to become a bit limp, but do not let them get soggy due to the vinegar.
• To store, place cucumbers in a plastic container with only a little liquid, and leave in the refrigerator.
• This recipe serves about 4 for banchan (side dish). Cooking time is marinating time. Add or subtract ingredients to taste. Try green onion or more garlic.

EASY KOREAN CUCUMBER SALAD

Steps:

• Thinly slice cucumber.
• In a bowl, mix sliced cucumber with soy sauce, sesame oil, rice vinegar and chili powder.
• Toast sesame seeds in a dry pan until fragrant, let cool and sprinkle over cucumber salad.
• Chill salad for at least 30 minutes before serving.
• You might want to add some salt, so try for saltiness before serving because the soy sauce amount isn't very high. You can also add more chili powder if you want some more heat.

SPICY CUCUMBER SALAD

Steps:

• Peel cucumbers and cut them lengthwise. Scrape out seeds with small spoon, leaving hollow shells. Cut cucumbers crosswise into 1/4 inch strips. Combine soy sauce, vinegar, sugar, sesame seed oil, hot sauce, salt and pepper in a small bowl and mix well. Add cucumber and toss to coat each slice. Chill before serving.

SPICY KOREAN CUCUMBER PICKLES (OI MUCHIM)

Steps:

• Squeeze the cucumber pieces firmly to release more water; doing this in small handfuls will be the most effective.
• Cover and chill the pickles for at least 30 to 60 minutes before serving.

EASY KOREAN CUCUMBER SALAD (OI MUCHIM)

Steps:

• Thinly slice the cucumber to about 1/4 inch thickness. Combine all dressing ingredients in a bowl.
• Add the sliced cucumbers to a large mixing bowl. Add onion, green onion, garlic, and dressing over the cucumbers.
• Toss well with your hands or a pair of tongs until the cucumbers are evenly coated, about 2-3 minutes. Serve immediately and enjoy!