Oye Moochim - Spicy Cucumber Salad

Course : Salads
Serves: 3
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1 1/2 pounds kirby or korean cucumbers
2 tablespoons coarse salt
1 1/2 tablespoons red pepper flakes
1 tablespoon rice vinegar
1 teaspoon sesame salt
1 teaspoon crushed garlic
1 teaspoon sesame oil
1 tablespoon brown sugar

Preparation / Directions:

1. Slice cucumber into thin rounds. Use a food slicer to make it easier. In a mixing bowl, evenly sprinkle the coarse salt on the cucumber. Allow it to sit for 20 minutes. The salt not only helps to season the cucumber, but also to absorb the water from the cucumber. 2. Strain the cucumber. There are two easy ways to do this thoroughly. One way is to wring the water out using a piece of cheesecloth. The other way is to use a wire strainer, putting a heavy object on the cucumber to press out excess water. After the cucumber has been strained, keep it aside in a mixing bowl. 3. In a separate bowl, stir together the red pepper flakes, rice vinegar, sesame salt, garlic, sesame oil, and sugar. Then combine the dressing with the cucumber and toss, using your hands to mix in the seasonings evenly. Serve it whenever you like, but keep it chilled. The taste is more refreshing this way.


Nutritional Information:

26 Calories (kcal); 2g Total Fat; (50% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 3762mg Sodium

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