Cucumber Salad with Gochugaru

This is a simple, delicious Korean recipe for oi muchim taken almost entirely from this site. My only adaptations were to add some garlic (because of course!) and substitute some Chinese black vinegar for the rice vinegar called for. What results is a beautiful side dish, especially for a hot summer or early fall day!

Cucumber Salad with Gochugaru

(2 servings)

Ingredients

1/2 long cucumber (1 1/2 or 2 cups sliced)

1 tablespoon of black vinegar

1 tablespoon of light soy sauce

1 tablespoon of rice vinegar

1 tablespoon of sugar

1 teaspoon of gochugaru

1/2 teaspoon of sesame oil

2 or 3 cloves of garlic (crushed or minced)

2 green onion stalks (sliced)

Roasted sesame seeds (to garnish)

*Thinly sliced!

Directions

1) Thinly slice the cucumber until you have about 1 1/2 or 2 cups' worth of cucumber slices.

2) Mix the vinegars, soy sauce, sugar, gochugaru, sesame oil, and garlic in a small bowl until the sugar is fully dissolved into the sauce, then poor over the sliced cucumber, mix, and let everything sit for about 10 or 15 minutes.

3) Before serving sprinkle the green onion and sesame seeds over the dish and enjoy!