Quick Korean Cucumber Side Dish with Chili Flakes and Sesame

What you need

• 3 small Korean cucumbers, or other thin-skinned cucumbers, about 400 g (14 oz) total
• 1 tsp fine salt
• 1 tbsp gochugaru, Korean chili flakes
• 1 tbsp rice vinegar
• 2 tsp sugar
• 1 clove garlic, finely minced
• 1 tsp light soy sauce
• 1 tsp toasted sesame oil
• 1 spring onion, thinly sliced
• 1 tsp toasted sesame seeds

Method

Restated from the original video

1. 1

   Cut the cucumbers into rounds about 5 mm (1/4 in) thick.

2. 2

   Toss the cucumber with the fine salt in a bowl and leave for 15 min.

3. 3

   In a large bowl, stir together the gochugaru, rice vinegar, sugar, garlic, light soy sauce and toasted sesame oil.

4. 4

   Drain the cucumber and squeeze it gently in your fist to press out the liquid. Do not crush the slices.

5. 5

   Add the cucumber and spring onion to the seasoning and toss until every slice is coated.

6. 6

   Sprinkle with the toasted sesame seeds. Serve right away or after a short chill.

Imported from mikhaeats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.