Ingredients:
- 4 Lebanese/Chinese cucumbers,
- salt (optional),
- low-sodium soy sauce,
- sugar (optional),
- minced garlic,
- green onions,
- gochugaru (Korean red pepper flakes paste),
- sesame oil,
- rice vinegar,
- toasted sesame seedsAlternatives: No gochugaru? Regular red pepper flakes work but lack that smoky sweetness (seriously, get some gochugaru – your taste buds will thank you). Rice vinegar can swap for white vinegar in a pinch.
Method:
- Prep: Slice cucumbers thin, finely chop green onions, mince garlic
- Salt & drain: Salt cucumbers for 10 minutes, then drain water
- Mix: Add 1 tbsp low-sodium soy sauce, 1 tsp sugar, minced garlic, green onions, gochugaru to taste, sesame oil, rice vinegar
- Toss: Combine everything until cucumbers are well coated Finish: Sprinkle with toasted sesame seeds
- Serve: Let sit 10 minutes for flavors to meld, then serve chilled.
- Pro tip: Start with less gochugaru and add more – it builds heat quickly!
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