Ingredients
Cucumbers
- 4 Persian cucumbers, or one English or other small crisp cucumber
- 2 teaspoons kosher salt
Dressing and Garnish
- 2 tablespoons gochugaru (Korean pepper flakes)
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic, finely minced or squeezed through a garlic press
- 1 teaspoon white sugar
- 1 tablespoon plus 1 teaspoon sesame seeds, divided
- 2 green onions, thinly sliced (reserve 1 teaspoon for garnish)
Instructions
- Prepare the cucumbers: Cut the cucumbers into 1/4 inch thick rounds. Toss them with kosher salt and set aside for 10 minutes to draw out excess liquid. After resting, gently dry the cucumbers using a tea towel or paper towels to remove moisture.
- Mix the salad: Transfer the dried cucumbers to a mixing bowl. Add gochugaru, rice vinegar, sesame oil, finely minced garlic, sugar, 1 tablespoon of sesame seeds, and most of the sliced green onions. Mix everything well to evenly coat the cucumbers with the dressing.
- Serve: Transfer the salad to a serving bowl and garnish with the reserved teaspoon of sesame seeds and green onions for extra flavor and presentation. Serve immediately or chill briefly before serving.
Notes
- For spiciness control, adjust the amount of gochugaru to taste.
- Persian cucumbers are preferred for their thin skin and crunch, but English cucumbers work as a substitute.
- Toasting the sesame seeds lightly enhances their nutty flavor.
- This salad is best served fresh to maintain crispiness.
- Make sure to dry the cucumbers well after salting to avoid sogginess.
- Prep Time: 5 minutes
- Cook Time: 10 minutes (to draw out moisture)
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegetarian
