Ingredients:

  • 2 English cucumbers (approximately 1 pound / 450g), thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/4 cup thinly sliced scallions (green parts only)
  • 1 tablespoon kosher salt (plus more to taste)
  • 3 tablespoons rice vinegar (45ml)
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon sesame oil (15ml)
  • 1 tablespoon granulated sugar (12g)
  • 1 teaspoon gochugaru (Korean chili flakes) - adjust to taste
  • 1 teaspoon toasted sesame seeds
  • 1 clove garlic, minced (approximately 1 teaspoon)
  • 1/2 teaspoon grated fresh ginger

Instructions:

  1. Slice cucumbers thinly. Toss with salt in a bowl and let rest for 15 minutes.
  2. While the cucumbers rest, thinly slice red onion and scallions.
  3. In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, gochugaru, sesame seeds, garlic, and ginger until the sugar dissolves.
  4. Drain the cucumbers and rinse them thoroughly under cold water to remove excess salt. Gently squeeze out any remaining water.
  5. Add the cucumbers, red onion, and scallions to the dressing. Toss gently to coat. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Before serving, taste and adjust seasoning as needed. Add more salt, sugar, or chili flakes to your liking.