Super Popular Korean Home-Style Cucumber Salad Recipe

Ingredients−2servings+

• Cucumber2
• Onion1
• Sea salt1 tablespoon
• Gochujang1 tablespoon
• Gochugaru (Korean chili flakes)3 tablespoons
• Minced garlic1 tablespoon
• Korean plum extract1 tablespoon
• Oligo syrup (oligodang)2 tablespoons
• Brewed vinegar2 tablespoons
• Sugar1 tablespoon
• Toasted sesame oil1/2 tablespoon
• Toasted sesame seedsfor garnish

Directions▶ Start cooking

1. Wearing rubber gloves, gently rub the cucumbers to remove their soft spines.
2. Cut off both ends of the cucumbers as they can be bitter.
3. Diagonally slice the 2 prepared cucumbers.
4. Slice the 1 prepared onion.
5. Place the sliced cucumbers and onion into a mixing bowl, add 1 tablespoon of sea salt, and let them pickle.
6. Pour water over the pickled cucumbers to remove excess saltiness.
7. Strain through a colander to drain the water.
8. In a mixing bowl, combine 1 tablespoon gochujang, 3 tablespoons gochugaru, 1 tablespoon minced garlic, 1 tablespoon Korean plum extract, 2 tablespoons oligo syrup, 2 tablespoons brewed vinegar, and 1 tablespoon sugar to make the dressing.
9. Add the dressing to the drained cucumbers and onion.
10. Add 1/2 tablespoon toasted sesame oil and toss well.
11. Sprinkle with toasted sesame seeds to finish.

Tips

• The soft spines of the cucumber should be removed by rubbing with rubber gloves. Using coarse sea salt or other tools can damage the cucumber skin, causing it to soften quickly.
• Cut off both ends of the cucumbers as they can be bitter.

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