Ingredients:

  • 2 large English or Persian Cucumbers (about 1 lb / 450g)
  • 1 teaspoon Coarse Sea Salt
  • 2 tablespoons Gochugaru (Korean Chilli Flakes)
  • 3 tablespoons Rice Vinegar
  • 1 tablespoon Soy Sauce (Low Sodium preferred)
  • 1 tablespoon Granulated Sugar
  • 2 cloves Garlic, minced
  • 1 tablespoon Toasted Sesame Oil
  • 2 medium Scallions, thinly sliced
  • 1 teaspoon Toasted Sesame Seeds

Instructions:

  1. Wash cucumbers. Slice thinly (about 1/8 inch or 3mm thick). Place sliced cucumbers in a large mixing bowl.
  2. Sprinkle evenly with the coarse sea salt. Toss gently to coat. Let stand for 30–45 minutes to draw out moisture.
  3. Drain the liquid completely. Rinse the cucumbers briefly under cold water to remove excess saltiness. Squeeze the cucumbers gently by hand or press them in a colander to remove as much excess moisture as possible.
  4. In a separate small bowl, combine the gochugaru, rice vinegar, soy sauce, sugar, and minced garlic. Whisk until the sugar is mostly dissolved.
  5. Add the drained cucumbers and sliced scallions to the dressing mixture. Pour in the toasted sesame oil.
  6. Gently toss everything together until the cucumbers are fully coated. Taste and adjust seasoning if necessary.
  7. For best results, cover and let the salad rest in the refrigerator for at least 15 minutes before serving.
  8. Transfer to a serving dish and garnish liberally with toasted sesame seeds.