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Spicy Korean Cucumber Salad (o-e-muchim)
By Melissa's Corporate Chefs


3 pounds Hot House Cucumbers sliced into paper thin disks
1 1/2 tablespoons Kosher Salt
1/2 tablespoon Red Pepper Powder
1/2 cup Rice Wine Vinegar
2 tablespoons White Sugar
1 tablespoon Organic Lemon freshly squeezed juice
1 stem Organic Green Onions green part only and thinly slices
2 tablespoon Dark Sesame Oil
1 tablespoon Sesame Seeds toasted
1 clove Organic Garlic smashed and minced


Place cucumbers in a large bowl and sprinkle with salt. 

Let sit for 30 minutes, then wrap in paper towels and squeeze out liquid. 

Set aside.

Combine the remaining ingredients and toss with the cucumbers. 

Cover with plastic wrap and place in the refrigerator for several hours. 

The flavor will get better with aging-best prepared the day before.

Note from the Author:

Use a Japanese slicer or mandoline to slice the cucumbers paper thin.