Korean Cucumber Salad

This is a quick, crunchy salad, commonly served as a side dish at the Korean lunch or dinner table. It’s tangy, sweet, and spicy which pairs well with many meat dishes. Enjoy this recipe and let the Gopher know how it turns out!

MEAL PAIRING TIP: Korean spicy pork (Je-Yuk-Bokk-Eum)
SERVES 2
Total: 10 minutes Active: 10 minutes

3 Persian cucumbers
1/4 small onion
1/2 green onion for garnish (optional)

DRESSING
1 tsp. minced garlic
1 Tbsp. gochugaru (Korean chili pepper flakes)
1 Tbsp. sugar
2 Tbsp. rice vinegar
2 tsp. sesame oil
2 tsp. soy sauce
a pinch of salt
1 tsp. sesame seeds for garnish (optional)

This is a quick, crunchy salad, commonly served as a side dish at the Korean lunch or dinner table. It’s tangy, sweet, and spicy which pairs well with many meat dishes. Enjoy this recipe and let the Gopher know how it turns out!

MEAL PAIRING TIP: Korean spicy pork (Je-Yuk-Bokk-Eum)

Directions
1. Cut cucumbers into 1/4 inch wheels.

2. Thinly slice onion.
*If onion is too spicy, let the sliced onion sit in water for 30 minutes or longer to reduce spicyness.

3. Combine garlic, gochugaru, sugar, rice vinegar, sesame oil, and soy sauce in a bowl. Mix them together.
*Dressing can be made ahead of time.

4. Toss cucumber, onion, and dressing in a bowl. Season to taste if needed.

5. Garnish your salad with green onion and sesame seeds, and serve.

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