Spicy Korean Cucumber Salad (Print Version)
# Ingredients:
→ Main
01 -
6 Kirby pickling cucumbers
→ Sauce
02 -
1 tablespoon roasted sesame seeds
03 -
1 tablespoon Korean red chili pepper flakes (gochugaru)
04 -
½ teaspoon minced garlic
05 -
1 teaspoon rice vinegar or apple cider vinegar
06 -
1 tablespoon light soy sauce
07 -
½ teaspoon sugar
08 -
1 splash of water
# Instructions:
01 -
Place a cucumber between two chopsticks. Cut straight slices from top to bottom, using the chopsticks as a barrier to prevent cutting all the way through. Flip the cucumber so the uncut side faces up and cut slightly diagonally. Repeat with remaining cucumbers.
02 -
Grind sesame seeds in a mortar or blender. In a bowl, combine ground sesame seeds with Korean red chili pepper flakes, minced garlic, vinegar, soy sauce, sugar, and a splash of water.
03 -
Pour the sauce over the sliced cucumbers and mix thoroughly. Let marinate for 10-15 minutes before serving to allow flavors to develop.
# Notes:
01 -
This refreshing side dish pairs perfectly with grilled meats or as part of a Korean banchan spread.