Ingredients:

  • 1 lb Persian or Kirby cucumbers, sliced 1/8-inch thick
  • 1 tsp sea salt
  • 2 tbsp gochugaru (Korean red chili flakes)
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp light soy sauce
  • 2 tsp granulated sugar
  • 1 clove garlic, finely minced
  • 1 stalk green onion, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Slice the cucumbers into uniform 1/8-inch rounds. Toss them in a colander with the sea salt and let them sit for 10 minutes to draw out excess moisture.
  2. After 10 minutes, use a clean kitchen towel to gently pat the cucumbers dry. Squeeze gently to remove stubborn droplets but do not rinse, as the light salt residue enhances the flavor.
  3. In a medium mixing bowl, whisk together the gochugaru, rice vinegar, sesame oil, soy sauce, sugar, and minced garlic until the sugar is fully dissolved and the dressing is glossy.
  4. Add the dried cucumbers and sliced green onions to the bowl. Fold the vegetables into the dressing until every slice is evenly coated. Sprinkle with toasted sesame seeds before serving.