Ingredients:

  • 1.5 lb Kirby or Persian cucumbers, sliced 1/4 inch thick
  • 1 Tbsp kosher salt (for draining)
  • 2 Tbsp Gochugaru (Korean chili flakes)
  • 3 Tbsp rice vinegar
  • 2 Tbsp low-sodium soy sauce
  • 1 Tbsp granulated sugar
  • 1 Tbsp sesame oil
  • 1 tsp minced garlic
  • 1 tsp toasted sesame seeds, for garnish

Instructions:

  1. Slice the cucumbers into 1/4-inch thick coins or half-moons. Place them in a bowl, toss with 1 Tbsp of salt, and let rest for 10 minutes. This draws out excess moisture and prevents a watery salad.
  2. Drain the accumulated salty water, then rinse the cucumbers thoroughly under cold running water to remove excess surface salt. Pat the cucumber slices very dry using paper towels or a clean kitchen towel.
  3. In a separate small bowl, whisk together the Gochugaru, Rice Vinegar, Soy Sauce, Sugar, Sesame Oil, minced Garlic, and Sesame Seeds until well combined (PT1M).
  4. Add the dried cucumber slices to the sauce mixture and toss gently until every piece is evenly coated and vibrant red.
  5. Serve immediately as a refreshing side dish (banchan) or refrigerate for up to 3 hours for maximum crunch.