← Nouns Cooking · Korean

Ingredients

• 2 Korean or small pickling cucumbers (or 1 regular cucumber)
• 1 tsp Salt
• ¼ Onion, thinly sliced (optional)
• 1 Spring onion, chopped
• 1 tbsp Gochugaru (Korean chilli flakes)
• 1 tbsp Rice vinegar
• 2 tsp Sugar
• 1 clove Garlic, minced
• 1 tsp Toasted sesame oil
• 1 tsp Sesame seeds

Method

1. Halve the cucumbers lengthways if large, then slice about 5 mm thick. Toss with the salt and leave for 10 min.
2. Drain off the water and gently squeeze the cucumber so it stays crunchy in the dressing.
3. Add everything else and mix with your hands or a spoon until every slice is red and glossy. Taste and adjust the sugar and vinegar.
4. Serve straight away, while the cucumber is at its crunchiest.

Tips

• Eat it the same day; cucumber softens and goes watery overnight.
• A teaspoon of fish sauce adds depth if you do not need it vegan.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Beyond Kimchee FutureDish