Ingredients:

  • 2 large English cucumbers or 4 Persian cucumbers
  • 1 tsp fine sea salt
  • 2 tablespoons gochugaru (Korean chili flakes)
  • 2 cloves fresh garlic (minced)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon toasted sesame oil
  • 2 green onions (sliced)
  • Toasted sesame seeds (for garnish)

Instructions:

  1. Prep and sweat the cucumbers: Slice your cucumbers into uniform 1/4 inch coins or half-moons. Place them in a bowl and toss with 1 tsp of fine sea salt. Let them sit for 5 to 10 minutes. You will see beads of water appear on the surfaces and pool at the bottom of the bowl.
  2. Rinse, Dry, and SQUEEZE! Transfer the salted cucumbers to a colander and rinse quickly under cold water to wash away residual salt. Spread the rinsed cucumbers over a clean kitchen towel. Roll them up tightly and press/squeeze firmly to remove as much moisture as possible.
  3. Whisk the Signature Spicy Dressing: In a separate small bowl, combine the gochugaru, minced garlic, soy sauce, rice vinegar, sugar, and toasted sesame oil. Whisk aggressively until the sugar is fully dissolved.
  4. Combine and Serve Immediately: Return the dried cucumbers to the large bowl. Pour the dressing over the top and add your sliced green onions. Gently fold and mix until every piece of cucumber is coated in the vibrant red seasoning. Plate immediately. Garnish with toasted sesame seeds and enjoy.