Description
A refreshing and zesty Korean side dish made with cucumbers, gochujang, and garlic. Perfect for warm days!
Ingredients
- 1 lb Korean, Japanese, or English cucumbers
- 1 1/2 tsp salt
- 1 tbsp gochujang
- 1-2 tbsp liquid sweetener (or sugar)
- 1/2 tbsp soy sauce
- 2 tsp gochugaru
- 3 cloves garlic (minced)
- 1 tsp sesame seeds
- 1 tbsp sesame oil
- 1 scallion (chopped, optional)
- 1 tbsp rice vinegar
- More sesame seeds for topping
Instructions
- Wash the cucumbers thoroughly. Slice larger cucumbers in half lengthwise and cut into bite-sized pieces or slice smaller cucumbers into rounds.
- Place cucumber pieces in a bowl and sprinkle with salt. Let sit for 10-15 minutes to draw out moisture.
- In a separate bowl, mix together gochujang, liquid sweetener, soy sauce, gochugaru, minced garlic, sesame seeds, sesame oil, and rice vinegar. Stir until well combined.
- Rinse cucumbers under cold water to remove excess salt and drain well.
- Add cucumber pieces to the sauce mixture and toss until fully coated.
- If desired, add chopped scallions and mix again.
- Let the salad sit for 5 minutes to allow flavors to meld, then serve cold or at room temperature.
Notes
Adjust sweetness or spiciness to taste. Use fresh, firm cucumbers for best texture.