Ingredients
2
Kirby cucumbers
1 tsp
kosher salt, see notes
1/4
onion, sliced thinly
2 tsp
finely chopped scallions
1 tbsp
gochugaru, Korean red chili flakes
1 1/2 tsp
white or rice vinegar
1 tsp
granulated sugar
1
garlic clove, minced
1 tsp
sesame seeds
1 tsp
sesame oil
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Directions 7 steps | 20 Minutes
Step 1
Wash and dry the cucumber.
Step 2
Cut off the ends and use a mandolin to thinly slice the cucumber into ¼-inch slices.
Step 3
In a large bowl, toss the cucumber and the kosher salt together and let sit for 15 minutes.
Step 4
While the cucumber is draining, make the dressing. In a bowl, mix together the scallions, gochugaru, vinegar, sugar, garlic, sesame seeds and sesame oil. Set aside.
Step 5
When the cucumbers have released their liquid, rinse the cucumbers in cold water and pat dry with paper towels.
Step 6
Toss the cucumbers with the dressing until well coated.
Step 7
Serve immediately or refrigerate and serve cold. Enjoy paired with Korean dishes such as chicken bulgogi or LA galbi.
Nutrition Per Serving
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CALORIES
100
FAT
3.8 g
PROTEIN
2.8 g
CARBS
17 g
FOOD FOR THOUGHT?
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