Ingredients:

  • 1 lb Persian cucumbers
  • 1 tsp sea salt
  • 2 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp rice vinegar
  • 1.5 tbsp toasted sesame oil
  • 1 tbsp gochugaru
  • 1 tbsp light soy sauce
  • 2 tsp granulated sugar
  • 1 tsp toasted sesame seeds

Instructions:

  1. Wash and dry cucumbers. Slice into 1/4-inch rounds or use the 'smash' technique by hitting them with the side of a knife before chopping.
  2. Place cucumber pieces in a colander, toss with 1 tsp sea salt, and let sit for 5 minutes to draw out excess moisture.
  3. In a large mixing bowl, whisk together rice vinegar, sugar, soy sauce, and minced garlic until sugar is dissolved.
  4. Slowly stream in the toasted sesame oil while whisking to create a stable emulsion.
  5. Pat the salted cucumbers dry with a paper towel and add them to the dressing bowl along with green onions, gochugaru, and sesame seeds. Toss thoroughly to coat.