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Korean Cucumber Salad

Crunchy cucumbers in a spicy-sweet Korean gochugaru dressing with sesame and garlic.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • – 4 Persian cucumbers sliced
  • – 1 tsp salt
  • – 1 tbsp gochugaru
  • – 1 tbsp rice vinegar
  • – 1 tbsp soy sauce
  • – 1 tsp sesame oil
  • – 1 tsp sugar
  • – 2 cloves garlic
  • – Sesame seeds green onion

Method
 

  1. Salt. Salt cucumbers, drain 15 to 20 minutes, squeeze dry.
  2. Mix. Whisk dressing ingredients together.
  3. Toss. Coat cucumbers in dressing.
  4. Garnish. Add sesame seeds and green onion.
  5. Serve. Eat fresh or chill 30 minutes.

Notes

– Don’t skip salting for crunchier results.
– Best eaten within a few hours.
– Adjust gochugaru to your heat preference.