Korean Cucumber Salad

1. 1
   prep · ~2 min

   Slice the cucumbers.

   Thinly slice the cucumber into rounds about 3mm thick. A mandoline helps keep them even but a sharp knife works fine.

   TIPEnglish or Korean cucumbers have thinner, less bitter skins and fewer seeds — no peeling needed.
2. 2
   prep · ~5 min

   Salt and drain the cucumbers.

   1.Place sliced cucumbers in a colander set over a bowl.

   2.Sprinkle 0.5 tsp salt evenly and toss with your hands.

   3.Let stand 5 minutes until water begins to drip out.

   4.Gently squeeze cucumbers with your hands and pat dry with a clean towel. Do not rinse.

   TIPDon't skip the squeeze — removing excess water keeps the dressing from getting diluted and the cucumbers stay crisp.
3. 3
   mix · ~1 min

   Make the dressing.

   In a mixing bowl, combine gochugaru, rice vinegar, soy sauce, sesame oil, honey, and minced garlic. Whisk until the honey dissolves and the mixture turns into a glossy red paste.

4. 4
   mix · ~1 min

   Toss the salad together.

   1.Add the drained cucumbers and sliced scallions to the dressing bowl.

   2.Toss thoroughly with clean hands or tongs, massaging the dressing into every slice.

   3.Sprinkle with toasted sesame seeds and give one final toss.

   TIPUse your hands — they coat the cucumbers more evenly than a spoon.
5. 5
   serve

   Serve immediately or let it stand.

   Korean cucumber salad can be eaten right away or set aside for 5-10 minutes to let the flavors meld. The cucumbers will stay crunchy even after sitting.

   TIPThis salad tastes even better after 10 minutes of resting — the chili and vinegar mellow into the cucumber.

Cuisines we love