Ingredients:

  • 1 lb Persian or English Cucumbers, thinly sliced into 1/8 inch rounds
  • 1/2 tsp Sea salt
  • 2 stalks Green onions, thinly sliced on a diagonal
  • 2 tbsp Gochugaru (Korean red pepper flakes)
  • 1 tbsp Soy sauce
  • 1 tbsp Rice vinegar
  • 2 tsp Granulated sugar or honey
  • 1 tsp Toasted sesame oil
  • 1 tsp Garlic, freshly minced
  • 1 tsp Chili garlic sauce
  • 1 tbsp Toasted sesame seeds

Instructions:

  1. Slice the cucumbers into uniform rounds. Place them in a bowl and toss with sea salt. Let them sit for 5 minutes until they look glossy and beads of water appear on the surface.
  2. Transfer cucumbers to a colander and rinse briefly under cold water to remove excess salt. Pat them thoroughly dry with a clean kitchen towel.
  3. In a large bowl, whisk together the Gochugaru, soy sauce, rice vinegar, sugar, sesame oil, minced garlic, and chili garlic sauce until the sugar has dissolved.
  4. Add the dried cucumbers and sliced green onions to the dressing. Use your hands or tongs to gently massage the dressing into the cucumbers until every piece is vibrantly coated.
  5. Sprinkle with toasted sesame seeds and serve immediately for maximum crunch.