.jpeg)
Ingredients
- 1 Korean cucumber English cucumber, or 2 Kirby pickling cucumbers
- ½ tsp kosher salt
- ¼ small onion thinly sliced, or 1 green onion, finely chopped
- 1 tbsp Korean chili flakes gochugaru
- ½ tbsp Korean chili paste gochujang
- 1 tbsp rice vinegar or white vinegar
- 1 clove garlic finely minced
- 2 tsp Korean soup soy sauce gukganjang, or salt to taste
- 2-3 tsp sugar
- 2 tsp sesame oil optional
- ½ tbsp toasted sesame seeds
Instructions
- Slice cucumbers into thin slices. around 1/8-inch, and put them in a bowl. Toss the cucumber slices with 1 teaspoon of kosher salt. Let it sit for 5-7 minutes. When you see some water being extracted from the cucumber, drain the water off.
- Add the thinly sliced onion, Korean chili flakes, Korean chili paste, vinegar, garlic, Korean soup soy sauce, sugar, sesame oil, toasted sesame seeds.
- Using your fingers and thumb, rub the Korean chili paste to loosen up and mingle with other seasoning ingredients and start tossing the cucumber all together until cucumber slices are well coated with the seasoning. Taste and add more salt if needed.
- Serve this cucumber salad right away or chill in the refrigerator until ready to serve. This cucumber salad should always be stored in the fridge up to 5 days.
Notes
Please note that even after salting the cucumbers, they may release more liquid over time, which is normal. However, this doesn’t affect the brightness of the flavors. In fact, the salad may become even more flavorful and delicious the next day!
