Korean Spicy Cucumber Salad (Oi Muchim)

• 1 cucumber thinly sliced
• 1 teaspoon sea salt
• 1/2 onion thinly sliced
• 1 tablespoon rice vinegar
• 1 cup water
• 3 cloves garlic crushed
• 1 teaspoon Korean chili powder Gochugaru
• 1 teaspoon pepper Korean, Paste, Gochujang
• 1 teaspoon light corn syrup or Honey
• 1 teaspoon rice vinegar
• 2 teaspoons sesame seeds toasted

1. Mix the cucumber with one teaspoon of sea salt and set aside.
2. Soak the onion slices with one tablespoon of rice vinegar and the water in the refrigerator for 20 minutes.
3. Rinse the salt off the cucumber and pat off the excess water.
4. Mix the garlic, chili powder, pepper paste, corn syrup or honey, and teaspoon of rice vinegar in a bowl.
5. Remove the onions from the water and add them to the dressing along with the cucumbers and toss.
6. Serve chilled.
7. Slice a seedless Cucumber and mix them with around a teaspoon of fine Sea Salt for fifteen minutes.
8. At the same time soak half an onion, very thinly sliced in a mixture of water and a tablespoon of rice vinegar in the refrigerator.
9. Rinse the cucumbers and set them aside.
10. Mix three cloves of crushed Garlic with 1 teaspoon of Gochugaru (Korean Chili Powder), 1 teaspoon of Gochujang (Korean Red Pepper Paste), 1 teaspoon of Corn Syrup or Honey, 1 teaspoon of Rice Vinegar, and 2 teaspoons of toasted Sesame Seeds.
11. Mix and taste. Balance the flavors to your liking.
12. Drain the onions. Add the onions and cucumbers to the dressing.

cucumber, salt, onion, rice vinegar, water, garlic, chili powder gochugaru, pepper korean, light corn syrup, rice vinegar, sesame seeds

Taken from www.yummly.com/recipe/Korean-Spicy-Cucumber-Salad-_Oi-Muchim_-1661704 (may not work)