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Spicy Korean Cucumber Salad (Oi Muchim) from votes Ingredients 6 Persian cucumbers 1 green onion 1-2 cloves garlic, finely minced 1 tbsp low sodium soy sauce 1 tbsp toasted sesame oil 1-2 tsp gochugaru, or red pepper flakes 1-2 tsp toasted sesame seeds 1 tsp sugar, white granulated Instructions Wash and dry the cucumbers, then slice into thin rounds
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In a 9x13 greased baking dish, add the prepared cornbread stuffing and bake in a preheated oven at 350 degrees for 30-45 minutes or until the cornbread stuffing turns golden brown
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