Oi-muchim (Korean cucumber salad)

Ingredients:

• 1 cucumber, sliced ​​into 0.5 cm thick circles.
• 1 tbsp gochukaru (Korean chili flakes)
• 2 teaspoons of sugar
• 1.5 tsp coarse salt
• 2 tbsp. l. rice vinegar
• 1 tbsp dark sesame oil
• 2 teaspoons fish sauce
• 1 clove garlic, finely grated
• 2 tsp toasted sesame seeds

Preparation:

1. In a medium bowl, combine cucumber with red pepper flakes, sugar and salt.
2. Cover with plastic wrap and let sit at room temperature, stirring once, until the cucumber softens and releases some liquid, about 30 minutes. Drain in a colander and drain well (do not rinse).
3. Mix rice vinegar, sesame oil, fish sauce, and garlic until smooth. Pour over the cucumber mixture, add the sesame seeds, and stir. Serve immediately or store in the refrigerator in a tightly sealed container for up to 5 days..