Name: Seasoned Spicy Cucumbers (Oi Muchim)
Yield: Serves 4
Cuisine: Korean
Ingredients: 2 to 4 tablespoons Tangy Red Pepper Sauce; 1 tablespoon Roasted Sesame Seeds; 1 teaspoon fine-grain sea salt or kosher salt; 4 mini cucumbers or ½ English cucumber, sliced in ¼-in (6-mm) rounds

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

This is the quickest of all the seasoned sides in the book! Just slice and toss crunchy cukes with the sweet-and-spicy dressing.

Ingredients

4 mini cucumbers or ½ English cucumber, sliced in ¼-in (6-mm) rounds
1 teaspoon fine-grain sea salt

Method

In a large bowl, toss the cucumbers and salt. Set aside for 5 minutes. Gently squeeze the liquid from the cucumbers. Transfer to a serving bowl.

Combine the Tangy Red Pepper Sauce and cucumbers. Sprinkle on the Roasted Sesame Seeds and serve immediately. It will last about 2 days in the refrigerator.