(POSTED: November 17, 2007)
Oi Muchim (Cool Spicy Korean Cucumber Salad)
2 seedless Cucumbers, sliced
1/2 Onion, thinly, thinly sliced
1 tsp. fine Sea Salt
1 Tbsp. Rice Vinegar
3 cloves Garlic, crushed
1 tsp. Gochugaru (Korean Chile Powder)
1 tsp. Gochujang (Korean Red Chile Paste)
1 tsp. Corn Syrup or Honey
1 tsp. Rice Vinegar
2 tsp. toasted Sesame Seeds
Mix the Cucumbers with the Sea Salt and let sit for ten minutes.
Cover the sliced Onion in cold water and 1 tablespoon of Rice Vinegar and let it sit in the refrigerator for 15 minutes.
Mix the Garlic, Gochugaru, Gochujang, Corn Syrup, 1 teaspoon of Rice Vinegar, and Sesame Seeds. Taste and balance the flavors to your liking.
Rinse the Salt off the Cucumbers and add them to the garlic dressing. Drain the Onions and add them to the garlic dressing.
Mix and serve right away or serve chilled (best).