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Experience the bold flavors of our Korean Cucumber Salad, an invigorating blend of Oak Spring Farm's fresh cucumbers, aromatic garlic, and tangy dried cayenne. The cool crunch of the cucumber is beautifully contrasted by a fiery hint of cayenne, while the garlic and scallions bring a savory depth to this vibrant dish. A perfect balance of freshness and spice, this salad offers a refreshing and delicious journey into the heart of Korean cuisine.

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Yields1 Serving
Prep Time5 minsTotal Time30 mins

Ingredients

 1 Oak Spring Farm green cucumber
 1 tsp salt
Sauce
 1 tbsp rice wine vinegar
 ½ tsp Oak Spring Farm dried cayenne pepper or 1/4 tsp red pepper flakes, ground or 1 tsp gochugaru (korean red pepper flakes)
 ¼ tsp smoked paprika (only if you're using cayenne pepper or red pepper flakes)
 1 tsp white sugar
 1 tsp sesame oil
 ½ tsp Oak Spring Farm garlic, finely minced
 1 tsp sesame seeds
 1 tbsp Oak Spring Farm scallion, finely chopped

Directions

1

Slice the cucumber into 1/4" - 1/8" rounds.

2

In a bowl, toss the cucumber with the salt. Then transfer the mixture to a colander over a bowl. Let it rest for about 25 minutes at room temperature. The salt will draw water out of the cucumber, concentrating its natural flavor and allowing it to absorb the flavors of the sauce.

3

Rinse the cucumber slices with cold water for about 45 seconds. Pat dry with paper towel to remove as much liquid as possible without damaging the cucumber pieces.

4

In a bowl, mix the sauce ingredients until well combined. Add the cucumber to the bowl and toss to coat the cucumber with the sauce ingredients. The salad is a great side and especially delicious when combined with BBQed meat. It will keep for up to 3 days in the refrigerator.

DifficultyBeginner

Ingredients

 1 Oak Spring Farm green cucumber
 1 tsp salt
Sauce
 1 tbsp rice wine vinegar
 ½ tsp Oak Spring Farm dried cayenne pepper or 1/4 tsp red pepper flakes, ground or 1 tsp gochugaru (korean red pepper flakes)
 ¼ tsp smoked paprika (only if you're using cayenne pepper or red pepper flakes)
 1 tsp white sugar
 1 tsp sesame oil
 ½ tsp Oak Spring Farm garlic, finely minced
 1 tsp sesame seeds
 1 tbsp Oak Spring Farm scallion, finely chopped

Directions

1

Slice the cucumber into 1/4" - 1/8" rounds.

2

In a bowl, toss the cucumber with the salt. Then transfer the mixture to a colander over a bowl. Let it rest for about 25 minutes at room temperature. The salt will draw water out of the cucumber, concentrating its natural flavor and allowing it to absorb the flavors of the sauce.

3

Rinse the cucumber slices with cold water for about 45 seconds. Pat dry with paper towel to remove as much liquid as possible without damaging the cucumber pieces.

4

In a bowl, mix the sauce ingredients until well combined. Add the cucumber to the bowl and toss to coat the cucumber with the sauce ingredients. The salad is a great side and especially delicious when combined with BBQed meat. It will keep for up to 3 days in the refrigerator.

Korean Cucumber Salad (Oi Muchim)