Ingredients:

  • 1 lb Persian or Kirby cucumbers, thinly sliced
  • 1/2 tsp sea salt
  • 2 tbsp Gochugaru (Korean red chili flakes)
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp granulated sugar
  • 1 tsp toasted sesame oil
  • 2 cloves garlic, finely minced
  • 1 tsp chili garlic sauce
  • 1 stalk green onion, finely chopped
  • 1 tsp toasted sesame seeds

Instructions:

  1. Slice the cucumbers into 1/8-inch rounds. Place them in a colander over a bowl and toss with the sea salt. Let them sit for 5 minutes to release excess moisture, then pat dry with a paper towel.
  2. In a large mixing bowl, whisk together the Gochugaru, soy sauce, rice vinegar, sugar, minced garlic, sesame oil, and chili garlic sauce until the sugar is fully dissolved.
  3. Add the salted cucumbers and chopped green onions to the bowl. Toss gently until every slice is thoroughly coated in the dressing. Garnish with toasted sesame seeds before serving.