Korean Cucumber Salad
Ingredients: Persian cucumbers, Salt, Scallions, Large shallot, Gochujang · 40 min cook time · 150kcal · ~₩9,300
Ingredients
4개 Persian cucumbers, 1큰술 Salt, 2개 Scallions, 1개 Large shallot, 2작은술 Gochujang, 1작은술 Gochugaru, 1큰술 Soy sauce, 1.5큰술 Toasted sesame oil, 2작은술 Organic cane sugar, 1큰술 Rice vinegar, 3쪽 Garlic, 1작은술 Roasted sesame seeds
Instructions
1. Slice the cucumbers in half vertically, then use the flat, heavy side of a knife to smash them. Tear or chop the smashed cucumbers into chunks.
2. Place the cucumber chunks in a colander, add salt, and toss to combine. Refrigerate for about 30 minutes to draw out excess moisture.
3. Trim the bruised tops of the scallions and slice them on a bias. Reserve the dark green parts for garnish. Thinly slice the shallot.
4. In a bowl, combine gochujang, gochugaru, soy sauce, toasted sesame oil, sugar, rice vinegar, and minced garlic to create the dressing.
5. Remove cucumbers from the fridge. Squeeze them over the sink to remove any remaining water.
6. Add the dressing, sliced shallots, and scallions to the cucumbers. Use your hands to massage the dressing into the cucumbers for about a minute.
7. Sprinkle with roasted sesame seeds and the reserved scallion greens before serving.
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