Korean Cucumber Salad
Servings 4
Equipment
- Sharp Knife
- Large Bowl
Ingredients
Ingredients:
- 1 English cucumber halved lengthwise, then cut into moons
- ¾ tsp kosher salt
- ¼ yellow onion sliced thinly
- 2 green onions sliced thinly
- 1 tbsp toasted sesame seeds
Dressing:
- 1 tbsp gochugaru
- 1½ tsp sugar
- 1½ tsp fish sauce
- 1½ tsp toasted sesame oil
- 1 tsp rice vinegar
- ½ tsp gochujang
- 1 clove of garlic minced
Instructions
- Salt the cucumber slices by placing them in a bowl and sprinkling the salt over them; toss to coat evenly and set aside for 20-30 minutes.
- Meanwhile, make the dressing by combining the gochugaru, rice vinegar, sugar, fish sauce, toasted sesame oil, and gochujang in a small glass jar; stir until well combined; set aside to allow the flavors time to mingle.
- Make the salad by adding the onions and most of the green onions and toasted sesame seeds to the bowl with the cucumbers. Pour the well-stirred dressing on top and toss for a few minutes to coat each cucumber slice well.
- Pour the salad into a serving bowl and top with the remaining green onions and toasted sesame seeds.
- Serve the salad immediately or chill it in the refrigerator for an hour to allow the flavors to meld together. Enjoy.