You Have to Try Cucumber Salad This Way

Ingredients−1servings+

• Korean cucumber1
• Minced garlicto taste
• Toasted sesame oilto taste
• Seasoned saltto taste
• Gochugaru (Korean chili flakes)to taste
• Sesame seedsto taste
• Katsuobushito taste

Directions▶ Start cooking

1. Prepare 1 Korean cucumber.
2. Scrub the cucumber once with a scrubber.
3. Trim off both ends of the cucumber.
4. Cut the cucumber in half lengthwise.
5. Using a peeler, peel off four strips of the cucumber skin to create a square shape.
6. Make diagonal scores on the cucumber, being careful not to cut all the way through.
7. Flip the cucumber over and make diagonal scores on the other side as well.
8. Gently spread minced garlic into the scores.
9. Cut the cucumber into bite-sized pieces, about the size of your pinky finger.
10. Transfer to a nice serving plate and arrange neatly.
11. Drizzle toasted sesame oil generously over it.
12. Sprinkle seasoned salt evenly over it.
13. Mix gochugaru (Korean chili flakes) and sesame seeds in a 1:1 ratio and sprinkle them over the cucumber.
14. Finally, sprinkle crushed katsuobushi all over, and it's done.

Tips

• Korean cucumbers are not only beautiful in color but also much more flavorful than regular cucumbers.
• If you scrub the cucumber with a scrubber, you don't need to remove the bumps separately.
• If you don't have a peeler, you can peel the skin with a knife.
• The more minced garlic you spread, the more delicious it will be.
• Toasted sesame oil acts as an adhesive, helping the ingredients stick well.

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