Oi Muchim (Cucumber Kimchi)

Ingredients

• 1.5 lb cucumbers
• 1 tbsp kosher salt
• 1 tbsp Korean red pepper flakes (gochugaru)
• 3 cloves garlic cloves, minced
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds
• 1 tsp sesame oil

Instructions

1. 1

   Slice cucumbers in half lengthwise, then cut crosswise into 1/4-inch half-moons.

2. 2

   Toss cucumbers with kosher salt in a medium bowl. Let sit 5 minutes.

3. 3

   Toast sesame seeds in a small dry skillet over medium heat, shaking often, until fragrant (about 2 minutes). Pour into a small bowl.

4. 4

   Stir gochugaru, minced garlic, rice vinegar, sesame oil, and toasted sesame seeds into the bowl.

5. 5

   Squeeze excess liquid from cucumbers with your hands, then add to the dressing. Toss until evenly coated.

6. 6

   Serve immediately or chill up to 2 days. Flavor improves as it sits.

Tools you’ll need

• chef's knife
• cutting board
• medium bowl
• small dry skillet
• small bowl
• wooden spoon

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