Korean Cucumber Salad

Korean Cucumber Salad

Ingredients

  • 1 cucumber (Japanese, English, Persian, Pickling are all good) – about 1 1/2 cup sliced for 1 cucumber
  • 1 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • minced garlic
  • 1 Tbsp sugar
  • .5 tsp Korean red chili powder
  • .25 tsp sesame seeds
  • 2 green onions, chopped

Instructions

  1. Slice cucumbers into thin slices. Around 1/8 inch (3 mm).
  2. Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers.
  3. Then, add 1/2 tsp chili powder, garlic, and sesame seeds. Mix and taste; adjust chili powder accordingly.
  4. Add chopped green onions and mix again.
  5. Let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving.

Notes

original source: Kimchimari