Spiral Cucumber Salad: Korean Style

Name: Spiral Cucumber Salad: Korean Style
Prep time: 5 min
Total time: 20 min
Ingredients: 4 mini cucumbers; 1 tablespoon salt ((to remove liquid from cucumber)); 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 1 teaspoon sugar ((or to taste)); 2-3 garlic cloves, minced; 1 tablespoon toasted sesame seeds; 1 tablespoon gochugaru (Korean red pepper flakes) ((or to taste))

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Prep Time: 5 minutes

Total: 20 minutes

Servings: 2

cucumber salad spicy cucumber salad spiral cucumber

Ingredients

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4 mini cucumbers1 tablespoon salt ((to remove liquid from cucumber))2 tablespoons soy sauce1 tablespoon rice vinegar1 tablespoon sesame oil1 teaspoon sugar ((or to taste))2-3 garlic cloves, minced1 tablespoon toasted sesame seeds1 tablespoon gochugaru (Korean red pepper flakes) ((or to taste))

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Instructions

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Step 1

Wash and dry mini cucumbers.

Step 2

Secure the cucumber between 2 chopsticks. This will prevent you from cutting through the cucumber.

Step 3

Make thin straight cuts (90 degree angle), about 2 mm slices.

Step 4

Flip the cucumber over (with the unsliced surface facing you), make thin diagonal slices (45 degree angle).

Step 5

Place the spiral cucumber into a bowl and repeat with the remaining cucumbers. Add salt to the cucumbers. Use your hands to gently distribute the salt. Place it in the refrigerator for 15 minutes.

Step 6

In the meantime, whisk together soy sauce, rice vinegar, sesame oil sugar, garlic, sesame seeds, and gochugaru (Korean red pepper flakes).

Step 7

Rinse the cucumbers under cold tap water 2-3 times and pat them dry with a paper towel.

Step 8

Combine the cucumbers with the dressing right before serving. Serve cold.