Korean Cucumber Salad (Oi Muchim)

Yields: 2 servings

Ingredients

• 1 English cucumber (or 4-5 mini cucumbers)

• 4 watermelon radishes sliced very thin

• 2 stalks green onions finely sliced

• 1/4 cup diced red onion

• 1 1/2 tablespoons toasted sesame seeds

Korean Cucumber Salad Dressing

• 1 tablespoon gochugaru (Korean chili flakes)

• 2 cloves garlic, grated or finely minced

• 1 tablespoon Bourbon Barrel Bluegrass Soy Sauce

• 1 tablespoon rice vinegar (or white vinegar)

• 1 tablespoon Wozz Cambodian Coconut Peanut Sauce

• 1 tablespoon sugar

• 2-3 teaspoons TAO Japanese Toasted Sesame Seed Oil

Directions

1. Cut both tips off the ends of the cucumbers and discard them.

English Cucumbers: Cut the cucumber in half lengthwise and slice the cucumbers into ⅓-inch slices. They should look like thin half-moons.

Mini Cucumbers: Slice the cucumbers into ⅛-inch slices. They should look like circles.

2. Grate or finely mince the garlic and set it aside.

3. Finely slice the green onions (including the whites, but discard the tips with the roots) and set them aside.

4. Toast the sesame seeds until golden brown (unless you bought them pre-toasted) and set them aside to cool.

Korean Cucumber Dressing

1. In a small bowl, mix the gochugaru (Korean chili flakes), soy sauce, rice vinegar, coconut peanut sauce, sugar, toasted sesame oil, and minced garlic.

2. In a larger bowl, mix the cucumber, radishes green onions, toasted sesame seeds, and the dressing until every cucumber slice is coated with the sauce.

3. Serve immediately, or let it sit and marinate for 5-10 minutes before serving.

Adapted from a recipe by Joyce Lee