This Korean cucumber salad with garlic and spicy Korean red pepper flakes is served chilled for a delicious side dish.
Ingredients
- seedless cucumber, sliced paper-thin: 3 pound
- ½ tablespoons sea salt: 1 piece
- green onion: 1 piece (sliced)
- clove garlic: 1 piece (minced)
- rice vinegar: 0.5 cup
- sesame oil: 2 Tbsp
- honey: 2 Tbsp
- lemon juice: 2 Tbsp (freshly squeezed)
- rice wine: 1 Tbsp
- sesame seeds: 1 Tbsp (toasted)
- ½ teaspoons gochugaru (Korean red pepper flakes): 1 piece
- black pepper: (to taste, freshly ground)
Metric Conversion
Stages of cooking
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Place sliced cucumbers in a large bowl and sprinkle evenly with salt; allow liquid to drain from cucumbers for about 15 minutes.
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Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
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Place green onion and garlic in a salad bowl; add rice vinegar, sesame oil, honey, lemon juice, rice wine, toasted sesame seeds, Korean red pepper flakes, and ground black pepper. Add cucumbers and toss to coat.
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Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.
