The cucumbers are thinly sliced and coated in a zesty blend of vinegar, sesame, and gochugaru (also known as Korean red pepper powder, which I highly recommend keeping as a pantry staple). It takes seconds to prepare, yet it's big on flavor and refreshment. What more could you want on a hot day?!
Oi Muchim (Spicy Korean Cucumber Salad)Serves 2 to 4
2 teaspoons rice vinegar
1-2 teaspoons gochugaru
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
1/2 teaspoon salt
1/2 teaspoon sugar
1 scallion, chopped
2 Kirby cucumbers, sliced 1/8-inch thick
Combine all ingredients except cucumbers in a bowl. Taste and adjust seasonings, if desired.
Add cucumber slices and toss to coat (wear gloves and use your hands, or use tongs).
Serve room temperature or chilled.
(Images: Emily Ho)