Spicy Chilli Oil Cucumber Salad
Inspired by the signature Korean dish “Oi Muchim," this spicy yet oh-so-refreshing cucumber salad is set apart by a sizzling chilli oil as its base. It's part sweet, part spicy and part tangy, with a craveable crunch too.
Ingredients
- 2-3 large green cucumbers
- salt as needed
- 3-4 cloves of garlic, finely minced
- 2-3 tsp gochugaru (Korean crushed red pepper flakes)
- 2-3 tsp sesame seeds
- 1.5 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp light soy sauce
- 1-2 tsp brown sugar
Instructions
- Start by dicing 2-3 large green cucumbers into half inch thick rounds. Generously salt the cucumbers and let them sit for 20-30 minutes or so, then rinse with cold running water and pat dry completely.
- Add the garlic gochugaru and sesame seeds to a heat-proof mixing bowl.
- Gently heat the sesame oil and pour it on top letting the “chilli oil” sizzle for a few minutes. Then give it a mix and stir in the rice vinegar, soy sauce and brown sugar.
- Toss in your cucumbers , mixing well to ensure they are evenly coated with the marinade. Let the cucumbers marinate for at least 15 minutes and longer if you can (4-6 hours would be ideal).
- For a restaurant-style serving (inspired by the presentation at Din Tai Fung!), stack them on a plate, pouring the leftover marinade on top. Serve chilled
