Description
A refreshing and vibrant side dish featuring crispy cucumbers with a blend of spicy, sweet, and savory flavors.
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 and slice them into thin rounds or half-moons.
- In a mixing bowl, combine sliced cucumbers with 1 1/2 tsp salt and let sit for 10-15 minutes.
- In another bowl, mix gochujang, liquid sweetener, soy sauce, gochugaru, minced garlic, sesame seeds, sesame oil, and rice vinegar until smooth.
- After cucumbers have rested, drain excess liquid, rinse under cold water, and dry with a towel.
- Add drained cucumbers to the dressing mixture and toss until well-coated.
- If using, fold in the chopped scallions.
- Transfer to a serving dish and garnish with more sesame seeds.
Notes
Adjust spice levels by varying gochujang and gochugaru. For added crunch, use a mandoline slicer. Best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Korean