Spicy Korean Cucumber Salad
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5 from 2 votes

Spicy Korean Cucumber Salad

Spicy Korean Cucumber Salad (pronouced ‘oh-e-moo-chim’) is the perfect beginner’s recipe to Korean cooking. It requires little prep work and uses common pantry sauces.

Ingredients

  • Cucumbers - 3 whole
  • Vinegar - 3 Tablespoons
  • Korean red chili flakes - 2.5 Tablespoons
  • Sugar - 2.5 Tablespoons
  • Soy Sauce - 1 Tablespoon
  • Minced Garlic - 1 Tablespoon
  • Sesame oil - 1 Tablespoon
  • Sesame seeds - Few shakes garnish

Instructions

  • Wash all three cucumbers and skin each cucumber with a peeler. Do not peel-off all of the skin, rather make uneven peels
  • Chop cucumbers into half inch circles
  • Pour salt onto the cucumbers and give them a good mix with your hands to coat thoroughly. Set the cucumbers aside for 30 minutes and they will slowly release water. Rinse them off and get rid of excess water
  • For the marinade: Thoroughly mix vinegar, Korean red chili powder, sugar, soy sauce, sesame oil and minced garlic in a bowl
  • Dress the cucumbers with the marinade. Get in there with you hands and coat all of it!

Notes

  • Refrigerate – taste better when served chilled
  • The cucumbers taste best when eaten within 1-2 days
  • When placed in refrigerator, the cucumbers will release water. This is normal - no worries. 
  • Watch video below for detailed walk-through