Spicy Cucumber Salad (Oye Moochim)

While I was reading the Dok Suni cookbook, I saw a picture of this cucumber salad placed in a table setting with some BBQ raw meat and a few banchan and had a urge to try it.  The recipe was fairly easy and I had a English cucumber at home, so I made it.

I think I didn't do a good job in straining the salted cucumber as my middle was not as crispy.  I served it with my Korean BBQ meal.  I probably won't make this again as I couldn't mix this in my bibimbap and can only serve it as a side.

Reference:  Dok Suni Cookbook, go buy the cookbook for her recipes.  Below is my version.

Ingredients:

• 1 English cucumber, you can also use Kirby cucumber
• 1 Tbsp. coarse salt

(A)

• 1 Tbsp. red pepper flakes
• 1 Tbsp. rice vinegar
• 1 tsp. toasted sesame seeds
• 1 tsp. minced garlic
• 1 tsp. sesame oil
• 1 Tbsp. brown sugar

Method:

1.  Slice cucumber into thin rounds.  Sprinkle with coarse salt and mix well.  Let it sit for 20 minutes.  Strain the cucumber by squeezing the water out using a cheesecloth.  Set aside.

2.  In another bowl, stir together (A).  Then, add it into the cucumbers and toss with your hand to mix the seasonings evenly. 

3.  Store in an air-tight glass container or jar and keep refrigerated up to two days.  Serve chilled.