Korean Cucumber Salad 오이 무침

#korean #dormfriendly #beginner #glutenfree #dairyfree #sides

COOKING LEVEL: noob beginner standard

A simple recipe that requires a little bit of patience. The hardest thing about this recipe is cutting the cucumbers thin.

Total Cooking Time: 30 min.

INGREDIENTS

• 6 persian cucumbers, thinly sliced

• 2 tbsp garlic, minced

• 1 green onion, diced

• 1 tbsp Korean red pepper flakes (gochugaru)

• 1 tbsp salt

• 4 tbsp honey

• 2 1/2 tbsp apple cider vinegar

• 1 tbsp sesame oil

• sesame seeds
  

1. Lay out sliced cucumbers on a paper towel lined tray. Try not to overlap any.

2. Sprinkle salt all over the cucumbers. Let sit for 10 min. before rinsing. This will help make them crunchy.

3. While letting the rinsed cucumbers drain, whisk rest of ingredients in a tupperware.

4. Add the cucumbers to the tupperware and marinate using your hands.

5. Sprinkle sesame seeds on top.

6. Refrigerate for at least an hour before serving.

Recipe Notes:

• This is a classic side dish offered at Korean restaurants. This same dressing can be used to marinate other vegetables like yellow radish slices, green onion, and soybean sprouts.

• Serve with a side of rice or enjoy on their own.

• Some people like to slice them into long pieces for more of a pickle dish.