Korean Cucumber Salad (Oi Muchim)

🥘 Ingredients

• English cucumber 1
• sea salt 1 tsp
• garlic 1 ½ cloves
• green onion 1
• gochugaru (Korean chili flakes) 1 ½ tsp
• rice vinegar 3 tsp
• soy sauce 3 tsp
• sesame seeds 1 ½ tsp
• coconut sugar ½ tsp
• shelled edamame 1 cup

1. 1

   Slice English cucumber to about 1/8-inch thick rounds. Place in a bowl .
2. 2

   Add sea salt to cucumber slices and toss to coat. Let sit for 20 minutes so the cucumbers sweat.
3. 3

   Tilt the bowl over the sink and drain any released liquid. Do not squeeze the cucumbers.
4. 4

   Add garlic , green onion , gochugaru (Korean chili flakes) , rice vinegar , soy sauce , sesame seeds , coconut sugar , and shelled edamame . Toss well to combine.
5. 5

   Taste and adjust seasoning: more gochugaru for heat, more rice vinegar for tang, more coconut sugar for sweetness.
6. 6

   Serve immediately, or chill until ready to serve.