Spicy Korean Cucumber Salad

Smashed cucumbers are coated in an incredibly delicious sweet-salty-spicy-tangy sauce in this Spicy Korean Cucumber Salad. Refreshing, beyond flavorful, and an impressive yet easy side dish or appetizer for the summer. 
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Prep Time 20 days
Cook Time 5 days
Total Time 25 minutes
Servings 0

Ingredients
  

  • 24 oz cucumbers* (Persian, Japanese, Korean, or English cucumbers)
  • 1 tsp kosher salt
  • 1 large shallot, thinly sliced
  • 2 scallions, sliced on a bias
  • 1 tbsp white sesame seeds, toasted or roasted**

Dressing

  • 2 tbsp gochujang (Korean red chile paste)
  • 1/2 tbsp gochugaru (Korean red chile flakes)
  • 1 1/2 tbsp toasted sesame oi
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tsp agave nectar or organic cane sugar
  • 3 garlic cloves, minced or crushed with a press

Instructions
 

  • Smash the cucumbers. Wash and dry the cucumbers and slice off the ends. Slice in half lengthwise. Grab your largest, heaviest knife (if you have a cleaver knife, use it) and smash the cukes by pressing the flat side of a heavy knife against them, using the heel of your palm (right above your wrist) to press down, similar to smashing down on a garlic clove to peel it.
    NOTE: If using large cucumbers like English cucumbers, it's hard to smash them whole. First, chop the cucumbers into 2- to 3-inch segments, then smash them.
  • Salt the cucumbers. Tear the smashed cukes into bite-sized chunks and transfer to a colander fitted over a bowl or in the sink. Sprinkle the cucumbers with 1 teaspoon kosher salt and use your hands to toss until well coated. Place a resealable bag filled with ice and cold water (or a bag of frozen peas) on top of the cucumbers to weigh them down—this forces more water out. Rest in the fridge for at least 30 minutes, or or up to 4 hours. Discard accumulated water and shake off excess water from the cucumbers.
  • Meanwhile, thinly slice the shallot. Slice the scallions on a hard bias, separating the dark greens for the garnish.
  • Meanwhile, make the dressing. In a large bowl, whisk together the gochujang, gochugaru, sesame oil, soy sauce, rice vinegar, sugar, and garlic until well combined.
  • After the cucumbers have rested, squeeze a handful of them until no water is dripping out, like you would a washcloth. Repeat with remaining cucumbers. Alternatively, you can run the cucumbers in a salad spinner afterwards.*****
  • Assemble. Add the cucumbers, scallion whites/light greens, and shallots to the dressing. Use your hands to massage the dressing into the cukes for about a minute. Before serving, add the sesame seeds and scallion greens and toss gently.

Notes

About Korean Cucumber Salad
The Korean word for spicy cucumber salad is oi muchim (오이무침), where oi means cucumber, and muchim means mixed with seasonings, or to mix or season. As popular Korean YouTuber Maangchi says, many Korean families have their own spin on this salad, so you’ll find quite a few variations.
In a typical Korean cucumber salad, cucumbers are sliced and then quickly marinated in a simple dressing featuring gochugaru (Korean chile flakes), toasted sesame oil, soy sauce, rice vinegar, and garlic. Thanks to a few high-impact Korean pantry staples, this salad is an addictive blend of savory, salty, spicy, sweet, and tangy flavors, all wrapped in a perfectly crunchy cucumber package. 
General Notes
This salad is best served chilled. It should be pretty chilled from the cucumbers resting in the fridge.
If keeping leftovers, the cucumbers will release more water over time. Don’t be alarmed—it doesn’t water down the flavor, and the resulting sauce is delicious. Pour the sauce over cooked rice for an easy flavor boost.

Recipe by the incredible Nisha of Rainbow Plant Life

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