A refreshing Korean Cucumber Salad made with Persian cucumbers, seasoned with gochugaru, garlic, and sesame oil. It's quick to prepare and perfect as a side dish.
1: Cut your Persian cucumbers into 1/8 - 1/4 inch rounds.
2: Then add 1 TBSP of salt to your cucumbers, toss and allow this to sit for 10 mins or so to draw out any moisture. Then thoroughly rinse under cold water.
3: Now to your cucumbers, add: Korean red pepper flakes, sugar, rice wine vinegar, sesame oil, minced garlic, and sesame seeds.
4: Mix and enjoy.
