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Title: Korean Cucumber Salad
Categories: Korean, Salads
Yield: 4 Servings

2 md Persian cucumbers (454 g);
- sliced 1/4"
1 ts Salt (5 g)
2 Green onions (15 g);
- finely chopped
1 tb Rice vinegar (15 ml)
1 tb Soy sauce (15 ml)
1 ts Maple syrup or sugar (5 ml)
1 tb Gochugaru (Korean red chili
- flakes) (6 g)
1 ts Toasted sesame oil (5 ml)
1 ts Minced garlic (3 g)
1 ts Toasted sesame seeds (4 g)

Preparation time: 10 minutes

Crisp, refreshing, and full of bold flavour, this spicy Korean
cucumber salad recipe is an easy side dish you'll make all summer
long!

Place the sliced cucumbers in a colander and sprinkle with salt. Toss
gently and let sit for 15 minutes to draw out excess moisture.

After 15 minutes, rinse the cucumbers briefly under cold water to
remove excess salt. Drain well and gently pat the cucumbers dry with
a clean kitchen towel or paper towels.

In a mixing bowl, combine the green onions, rice vinegar, soy sauce,
maple syrup, gochugaru, sesame oil, minced garlic, and sesame seeds.

Add the drained cucumbers to the dressing and toss gently to coat
evenly.

You can serve it immediately or chill in the refrigerator for 10 to
15 minutes to allow the flavors to meld.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/korean-cucumber-salad/>

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