Ingredients:

  • 2 large English Cucumbers (approx. 700g)
  • 1 tbsp Fine Sea Salt (for curing)
  • 2 tbsp Gochugaru (Korean chili flakes)
  • 2 large cloves Fresh Garlic, minced
  • 1 tbsp Unseasoned Rice Vinegar
  • 1 tbsp Granulated Sugar
  • 1 tbsp Low-Sodium Soy Sauce
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Toasted Sesame Seeds
  • 2 medium Spring Onions (Scallions), thinly sliced and divided

Instructions:

  1. Slice the Cucumbers: Wash the cucumbers thoroughly. Slice them into half-moon shapes, about 1/4 inch (6mm) thick, ideally on a slight diagonal for a better appearance and surface area.
  2. Salt and Cure: Place the sliced cucumbers in a large mixing bowl. Sprinkle the 1 tbsp of sea salt over them and toss thoroughly to coat.
  3. Rest: Transfer the salted cucumbers to a colander set over a sink or a bowl. Allow them to rest for 20 minutes to draw out significant moisture.
  4. Rinse and Dry: After 20 minutes, rinse the cucumbers briefly under cold water to remove excess salt. Gently squeeze the cucumbers to press out remaining liquid, then pat the slices completely dry with kitchen paper or a clean tea towel. This step is non-negotiable for crispness.
  5. Prepare the Dressing: While the cucumbers are resting, combine all the Dressing ingredients in a small bowl: Gochugaru, minced garlic, rice vinegar, sugar, soy sauce, toasted sesame oil, and half of the sliced spring onions/scallions. Whisk well until the sugar is dissolved.
  6. Dress the Cucumbers: Return the dried, pressed cucumbers to the clean mixing bowl. Pour the spicy dressing over the top.
  7. Toss: Use your hands (or a large spatula) to gently toss the salad until every slice is evenly coated in the bright red sauce.
  8. Serve: Garnish immediately with the remaining sliced spring onions and a final sprinkle of toasted sesame seeds. For optimal flavor melding, chill for 10-15 minutes before serving, but aim to serve the same day.