Ingredients:

  • 1 lb Persian cucumbers, sliced or smashed
  • 1 tsp kosher salt
  • 2 stalks green onions, thinly sliced
  • 1 tbsp toasted sesame seeds
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp Gochujang
  • 1 tbsp toasted sesame oil
  • 1 tbsp granulated sugar
  • 1 clove garlic, finely minced
  • 1 tsp red pepper flakes

Instructions:

  1. Slice the cucumbers into thin rounds or place them on a board and gently press down with the flat side of a cleaver to smash them into irregular chunks.
  2. Toss the cucumbers with 1 tsp of salt in a bowl and let them sit for 10 minutes to draw out excess moisture.
  3. Pour the cucumbers into a colander and shake off the excess liquid without rinsing.
  4. In a small bowl, combine the rice vinegar, soy sauce, Gochujang, sesame oil, sugar, minced garlic, and red pepper flakes.
  5. Whisk the dressing vigorously until the sugar has dissolved and the Gochujang is fully integrated into a smooth emulsion.
  6. Add the drained cucumbers and sliced green onions to a large mixing bowl.
  7. Pour the spicy dressing over the cucumbers and toss until thoroughly coated.
  8. Fold in the toasted sesame seeds just before serving.