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Korean Cucumber Salad

Ingredients

  • 8 baby cucumbers
  • 1/2 cup green onions
  • 4 garlic cloves, minced (roughly 2 tbsp)
  • 1 1/2 tbsp vinegar (white vinegar or rice vinegar work best)
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp gochugaru (korean chili flakes)
  • 1 tbsp sesame seeds
  • 2 tsp sugar
  • salt

Directions

  1. Slice cucumbers and pat dry. Toss with salt and sit for 15 minutes.
  2. Rinse off salt and pat dry. Transfer cucumbers to a container with lid.
  3. Add remaining ingredients, cover with lid & shake to combine.
  4. Serve immediately or marinate overnight in the fridge.