Oi Muchim

Ingredients

• 2Cucumbersmall firm variety; cut into thin slices or half-moons
• 1 tspSaltfor salting the cucumbers
• 1 tbspGochugaruadjust to desired heat
• 2Spring onionfinely chopped
• 1 clovesGarlicfinely minced
• 1 tbspRice vinegarfor acidity in the dressing
• 2 tspSugarto balance the dressing
• 2 tspSesame seedstoasted, mixed in and sprinkled over
• 1 tspSesame oiltoasted, added at the end
• 1 tbspSoy saucelight or soup soy sauce for seasoning
• 1Onionthinly sliced, briefly soaked in cold water (optional)
• 1 tbspGreen plum syrupas sweetener instead of sugar (optional)
• 1 tbspFish saucefor savoury depth; tuna seasoning sauce in one source (optional)

Method

1. Wash the cucumbers, trim off the ends and peel them if you like.
2. Cut the cucumbers into thin slices, or halve them lengthways and slice them on the diagonal into bite-sized pieces.
3. Toss the cucumber pieces with the salt and let them sit for 15 to 30 minutes so they draw out some water.
4. Pour off the liquid that has collected, or rinse the cucumbers briefly and pat them dry.
5. If you're using the onion, slice it into fine strips, soak it briefly in cold water and drain it well.
6. For the dressing, stir together the chili flakes, soy sauce, rice vinegar, sugar, minced garlic and sesame oil in a bowl.
7. Add the cucumbers (and the onion strips, if using) to the dressing and mix everything thoroughly, ideally with your hands.
8. Fold in the spring onions and most of the sesame seeds, keeping a little back for sprinkling, then taste and adjust the seasoning.
9. Serve right away or let the salad sit for 10 to 15 minutes; either way, sprinkle the reserved sesame over the top before serving.

Tips and variations

If you're in a hurry, dress the raw cucumber slices straight away without salting them first – they stay a bit wetter, but very fresh. For a mild version, start with just soy sauce, rice vinegar and sugar and add heat to taste; instead of gochugaru, wasabi with green plum syrup gives a sharp, bright kick. Plum syrup can replace the sugar entirely, thicker half-moons instead of paper-thin slices give you more bite, and a handful of soaked onion strips turns this into a cucumber and onion salad. If you're not cooking vegan, fish sauce or tuna seasoning sauce adds extra savoury depth. Serve it as banchan with rice and something grilled – it keeps for a few days in the fridge, but it's at its best the day it's made.