If you’ve been following my blog for some time, you’ll remember my incredibly talented friend, Oke, who cooks the most delicious Korean food. This is an easy recipe for spicy Korean cucumber salad that’s made with quick pickled cucumbers and dressed with a tangy, sweet, and spicy sauce! Oke’s Korean Cucumber Pickles are a standard Korean side dish, often served with Korean bbq as part of the banchan dishes. Turn off the heat, add the cucumbers and let sit for 1 hour. Use a mandoline or food processor to slice the cucumber uniformly thin. The second time I made it I used sesame oil instead of vegetable Rice vinegar and added some Gari ( https://www.marthastewart.com/333825/quick-pickled-cucumber-salad Serve chilled or at room temperature. It also gives the dish a pickled quality similar to kimchi, Korea's spicy and pungent fermented cabbage condiment. It’s the perfect topping on a sandwich or burger (like my Korean BBQ Burgers ), or served alongside my Grilled Chicken Satay , or for simply snagging from the fridge for a little afternoon cure-all snack. https://www.allrecipes.com/recipe/233417/refreshing-korean-cucumber-salad Salting the cucumber causes it to wilt and draws out excess moisture. In Korea, this is served as a side dish (banchan) and is called ‘Oi Muchim’, which translates to seasoned cucumbers. Add all the ingredients, except the cucumbers, to a small pot and bring to a boil over low heat. This quick pickled cucumber recipe is exactly one of those recipes I will disregard all of my mom’s Emily Post etiquette teachings for. Toss the cucumber with the red pepper flakes, sugar and salt in a medium bowl until well combined.