this salad is an easy-to-make barn-charn (side dish in korean). a combination of spicy, sweet and sour flavors goes well with a bowl of freshly cooked white rice or boiled plain noodles such as so-myeon (korean wheat flour noodles).
spicy cucumber salad (oi-mu-chim)
ingredients:
(1) large house cucumber
(1/4) medium onion
(2) tsp. salt
for dressing:
(1/2) Tbsp. coarse korean hot pepper powder
(2) Tbsp. rice vinegar (or apple cider vinegar)
(1) Tbsp. sugar
(1) tsp. sesame oil
(1) tsp. minced garlic
pinch of salt
directions:
1. peel (1) large house cucumber (peeling is optional. you can leave the skin).
2. cut the cucumber in half, lengthwise and scape out the seeds with a spoon. then slice into 1/4" thick half rings.
3. in a bowl, toss the sliced cucumbers with (2) tsp. salt and set aside for 5 min. rinse off the salt thoroughly and drain well.
4. slice (1/4) medium onion and soak in a bowl of cold water for 10 min. to draw out the sulfur compounds that give the onion its pungent aftertaste. rinse and drain well.
5. for dressing, mix (1/2) Tbsp. coarse korean hot pepper powder, (2) Tbsp. vinegar, (1) Tbsp. sugar, (1) tsp. sesame oil and (1) tsp. minced garlic. add a pinch of salt to taste.
6. combine the cucumbers, the onion and the dressing and toss well.
7. this salad can be served right away, but i think it tastes much better after 1 or 2 days in the refrigerator.
8. serve with a hot bowl of rice.
yield: 4 servings