Korean Cucumber Salad

Method

• 1)

  Make sure to carefully follow each step of the instructions for the best results :

  • Prepare the cucumbers.
    Wash the cucumbers and slice them into thin rounds about 1/8 to 1/4 inch thick. For a more traditional Oi Muchim texture, you can also smash them with the flat side of a knife first and then tear them into irregular pieces — the rough surface grips the dressing far better than a smooth slice. Place the sliced or smashed cucumbers in a colander, sprinkle with the salt, toss well, and let them sit for 10 to 15 minutes to draw out excess moisture.
  • Pat dry and squeeze.
    After resting, gently pat the cucumbers dry with paper towels or wrap them in a clean kitchen towel and squeeze firmly. Removing the excess water is the most important step for a bold, concentrated dressing that clings to every piece rather than pooling at the bottom of the bowl.
  • Make the Korean dressing.
    In a large mixing bowl, combine the gochugaru, sesame oil, rice vinegar, soy sauce, garlic, honey, and sesame seeds. Stir well until everything is evenly mixed. The dressing should look glossy, deep red, and smell intensely fragrant. Taste it before adding the cucumbers and adjust the heat, sweetness, or salt to your preference.
  • Toss and combine.
    Add the dried cucumbers and sliced scallions to the bowl and toss until every piece is completely coated in the red sesame dressing. The cucumbers should turn a deep, glossy orange-red color as the gochugaru coats them.
  • Rest and serve.
    Let the salad rest for at least 15 to 30 minutes before serving so the cucumbers absorb the dressing and the garlic and sesame flavors develop fully. Finish with extra sesame seeds, extra scallions, and a drizzle of chili oil if you like more heat. Serve cold or at room temperature.