Ingredients
Main Ingredients
- 2 large cucumbers (Korean or Persian)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili flakes (or gochugaru for authentic flavor)
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 pieces green onions, finely chopped
- 1 clove garlic, minced (optional)
Method
Preparation
- Wash the cucumbers thoroughly. If using Korean cucumbers, leave the skin on; for Persian cucumbers, peel them if desired.
- Cut the cucumbers in half lengthwise, then slice them into half-moons about 1/2 inch thick.
- Place the cucumber slices in a large bowl and sprinkle with salt. Let them sit for about 10-15 minutes to draw out excess moisture.
- In a separate bowl, mix together the rice vinegar, soy sauce, chili flakes, sugar, and sesame oil. Stir until the sugar dissolves.
- After the cucumbers have softened a bit, gently squeeze them to remove excess water.
- Add the cucumber slices to the bowl with the dressing and toss to coat evenly.
- Sprinkle on the sesame seeds, green onions, and optional minced garlic. Toss again and serve.
Nutrition
Serving: 1gCalories: 80kcalCarbohydrates: 7gProtein: 2gFat: 5gSodium: 350mgFiber: 1gSugar: 1g
Notes
Best served chilled or at room temperature. Great as a side dish for grilled meats or larger spreads of Korean dishes. Store leftovers in an airtight container in the fridge for 2-3 days.
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