Korean cucumber salad (Oi Muchim, 오이무침)

Ae-Yun gave me a few cucumbers from her Dad's garden.

Ingredients:
1 Cucumber 

1/4 onion

1 Tbsp kosher salt ( I didn't have Korean coarse salt so subbed the kosher)

Seasoning sauce -mix  in a small bowl

1 Tbsp Korean chilli flakes (gochugaru)
1 tsp white vinegar (or rice vinegar)
1 tsp white sugar
1 tsp minced garlic
1 tsp sesame seeds


Directions:

1. Rinse the cucumber thoroughly in cold running water.  Thinly slice cucumber  into a large mixing bowl. Add  salt and lightly mix . Leave it for 15 mins.

2. Thinly slice the onion. Prepare the seasoning sauce by mixing them all together.

3. 15 mins later, rinse the cucumber in cold running water (any remaining salt in the mixing bowl should be discarded) and drain the water out using a strainer. Pat dry the cucumber thoroughly with paper towels. Put cucumbers in a clean and dry mixing bowl.

4. Add the sliced onion and the seasoning sauce. Mix them lightly but thoroughly.

5. Put the seasoned cucumber into a sealed glass container and keep it in the fridge for 30 mins to chill then serve.