Spicy Korean Cucumber Salad

Refreshing, beyond flavorful, and an impressive yet easy side dish or appetizer for the summer.

– Cucumbers – Kosher salt – Shallot – Scallions – Sesame seeds – Gochujang – Gochugaru – Sesame oil – Soy sauce – Rice vinegar – Agave nectar – Garlic

Ingredients

STEP 1

Slice the cucumbers in half, vertically. Press the flat side of a heavy knife against the cucumber and press down with the heel of your palm, as if you were smashing down on a garlic clove to release its skin.

STEP 2

Add the smashed, torn cucumbers to a colander and add the salt. Toss with your hands to distribute evenly. Weigh the cucumbers down with a large bag of ice. Refrigerate for 30 minutes.

STEP 3

Make the dressing. Add the gochujang, gochugaru, toasted sesame oil, rice vinegar, soy sauce, sugar or agave, and minced garlic to a small bowl. Whisk until well-combined.

STEP 4

Assemble the salad. Add the smashed cucumbers to a large bowl, and mix in the sliced shallots and scallion whites/light greens. Pour the dressing on top.

STEP 5

Use your hands to massage the dressing into the cucumbers for about a minute. Garnish the salad with toasted sesame seeds and scallion greens.

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