Low Sugar Korean Spicy Cucumber Salad

Total time25 min

Prep time15 min

Cook time0 min

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Ingredients

4 servings

1 lb persian or english cucumbers (about 3–4 persian or 1 large english)
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
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1 tsp kosher salt

For the dressing

1 tbsp gochugaru (korean red pepper flakes)
1 tbsp rice vinegar
1 tbsp soy sauce
1 tsp toasted sesame oil
1 tsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 cloves garlic, minced
3 scallions, thinly sliced

For serving

1 tsp toasted sesame seeds (optional)

Instructions

1
Toss the sliced cucumbers with the kosher salt in a colander set over the sink. Let them stand for 10 minutes, then squeeze out as much liquid as possible with your hands and transfer to a large mixing bowl.
2
In the same large bowl, whisk together the gochugaru, rice vinegar, soy sauce, toasted sesame oil, sugar, garlic, and scallions until the sugar dissolves.

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