1 scallion chopped optionalThis dish has honestly changed the way we enjoyed cucumbers! Aside from this dish being super easy to prepare, the sweet-spicy sauce perfectly compliments the crunchiness of the cucumbers.

It's delicious as is but can also be enjoyed as a side dish with noodles or with rice!

INGREDIENTS:
500g cucumbers
1 1/2 tsp salt

Sauce:
3 cloves garlic, minced
2 tsp gochugaru
1 tbsp gochujang
2 tbsp sugar
1/2 tbsp soy sauce
1 tsp sesame seeds
1 tbsp rice vinegar
1 tbsp sesame oil

PROCEDURE:

1 Slice ends of the cucumber. Using skewers or wooden chopsticks, cut one side of the cucumber diagonally, from end to end, about 1/4" thick (or depending on your desired thickness). The chopsticks will prevent you from slicing the cucumbers all the way through. Flip the cucumber to the other side and slice horizontally from end to end. Repeat with the remaining cucumbers.

2 Place the sliced cucumbers in a strainer with a bowl underneath and sprinkle the salt on the cucumber to draw out any excess liquid. Let the cucumbers sit in the fridge for 30 minutes or more until the juices draw out.

3 Meanwhile mix all the sauce ingredients in a bowl until well incorporated.

4 Drain the excess liquid from the cucumbers and pat dry with a kitchen towel. Transfer to a large bowl then pour in the dressing. Massage gently until all the cucumbers are well coated with the sauce

5 Top with more sesame seeds. Serve chilled as a side dish or as is.

Recipe from The Foodie Takes Flight

#cucumber #koreanfood #vegan

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