Hello there, it's Wednesday!
It's almost Mother's Day, the date that's all clear for frost-free gardening. That means cucumbers will soon be planted, and this salad is one reason we attempt to grow them each year.
My cucumber-obsessed husband makes this spicy Korean Cucumber Salad recipe (Oi Muchim) at least once a week. There's always a batch in the fridge, and he snacks on it all day long.
The cucumbers are spicy, sweet, and fresh with each crisp and crunchy bite. It takes just 5 minutes to make and is delicious to eat as a simple side dish or tangy salad.
We were introduced to it years ago when eating Korean BBQ, where each tangy bite with a bit of heat turned us into instant fans. It's a typical part of the banchan (small side dishes) served with the main Korean meal and is so good that we always ask for more.
It takes 5 minutes to make and is ready to eat in just 30 minutes or can be refrigerated for hours before serving.
In our recipe, thin-skinned cucumbers are mixed with rice vinegar, sesame oil, garlic, and ginger. For the spicy kick, we use either chili crisp or gochugaru (Korean chili flakes) to deliver the heat.
Salting the cucumbers draws out moisture, keeping them snappy and crisp. As the salad sits, the released water mixes with the seasoned vinegar to create a spunky, perfectly balanced dressing that mellows the heat of the chili's spice.
These babies are addicting!
