Ingredients:

  • 2 Large Kirby or Persian Cucumbers (approx. 350g), sliced into 1/4-inch rounds
  • 1 tsp Sea Salt
  • 1/2 Small White Onion, thinly sliced (approx. 40g)
  • 2 Green Onions, chopped into 1-inch lengths
  • 2 tbsp Gochugaru (Korean red chili flakes)
  • 1 tbsp Gochujang (Korean red chili paste)
  • 1.5 tbsp Rice Vinegar
  • 1 tbsp Soy Sauce
  • 1 tsp Granulated Sugar
  • 1 clove Garlic, finely minced
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Toasted Sesame Seeds

Instructions:

  1. Slice the cucumbers into 1/4-inch thick rounds. Place them in a colander and toss with 1 tsp sea salt. Let sit for 10 minutes to draw out excess moisture.
  2. After 10 minutes, pat the cucumber slices firmly with paper towels or a clean cloth until they feel tacky and dry to the touch.
  3. In a large mixing bowl, whisk together the Gochugaru, Gochujang, rice vinegar, soy sauce, sugar, and minced garlic until it forms a thick paste.
  4. Add the dried cucumber slices, white onions, and green onions to the bowl. Fold gently to coat every piece evenly in the dressing.
  5. Drizzle with toasted sesame oil and sprinkle with toasted sesame seeds before serving.