Spicy cucumber Salad

Spicy Cucumber Salad

(Oi muchim, 오이무침)

serves 4 as side dish

1 English cucumber

1 shallot chopped

1 small garlic clove chopped

1-1 1/2T Korean chili flakes(gochugaru)

2t white vinegar

1 1/2t sugar

2t plum extract(optional)

1t sesame seeds, black or yellow

Couple of pinches of salt 

Dashes of pepper to taste

Slice the cucumber thinly, about 1/8" thick. Place them in a mixing bowl and add the rest of the ingredients, and mix well with hands until the cucumber slices gets incorporated with the dressing, about 30 seconds.

Taste one piece of cucumber to see if it is sell seasoned. You might need to add more salt.

Adjust seasoning for you liking.

You can chill this salad in the fridge for 30 minutes before serving.

If you let it sit too long the moisture in the cucumber will be extracted and the salad becomes too watery.

Note: This salad will compliment nicely to Korean grilled meat such as Galbi, Bulgogi, or any Chicken dishes.