Description
A refreshing and flavorful Korean-style salad made with spiral-cut cucumbers, perfect for summer picnics and barbecues.
Ingredients
- 10 mini cucumbers
- 1 tablespoon salt
- 1 green onion, sliced
- 2 tablespoons gochugaru (Korean chili flakes)
- 3 tablespoons rice vinegar
- 3 garlic cloves, minced
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon sesame seeds
Instructions
- Place a cucumber in between a pair of chopsticks to keep the cuts from going all the way through.
- Make diagonal cuts on one side of the cucumber, then flip it over and make straight cuts on the other side. Repeat until all the cucumbers are cut into spirals.
- Add the cut cucumbers into a bowl. Sprinkle salt all over them and toss to coat evenly.
- Let the cucumbers sit for 15 minutes, then drain and rinse off the salt. Pat the cucumbers dry with a towel.
- In the mixing bowl with the cucumbers, add garlic, green onions, rice vinegar, gochugaru, sesame oil, sugar, and sesame seeds. Mix well and gently.
- Taste test and adjust the seasoning to your liking. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for the freshest taste, best consumed within 1-2 days.