Step 3. Make dressing: Mix tamari, rice vinegar, gochugaru, maple syrup, sesame oil, and toasted sesame seeds in a medium bowl. Press or grate the garlic into the bowl. Add green onion and mix.
Step 4. Pour two-thirds of the dressing over cucumbers. Place the lid on the container and toss them until fully coated with dressing. Or mix in a large bowl.
Storage: – Korean Cucumber Salad (Oi Muchim) is best enjoyed right away. However, you can refrigerate any leftovers in an airtight container for up to 2 days.