Description
A refreshing, spicy, and tangy Korean side dish made with spiral-cut mini cucumbers, gochugaru, garlic, sesame oil, and rice vinegar. Crunchy and addictive!
Ingredients
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10 mini cucumbers
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1 tablespoon salt
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1 green onion, sliced
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2 tablespoons gochugaru (Korean chili flakes)
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3 tablespoons rice vinegar
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3 garlic cloves, minced
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1 tablespoon sesame oil
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1 teaspoon sugar
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1 tablespoon sesame seeds
Instructions
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Place each mini cucumber between chopsticks.
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Slice diagonally at a 45° angle on one side.
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Flip and slice straight across at 90° to create spirals.
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Toss cucumbers with salt and let sit for 15 mins.
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Rinse and pat dry.
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In a bowl, mix garlic, green onion, gochugaru, rice vinegar, sesame oil, sugar, and sesame seeds.
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Add cucumbers and gently mix to coat.
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Serve immediately or chill before serving.
Notes
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Adjust gochugaru to taste.
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Use Persian or Kirby cucumbers for best results.
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Toast sesame seeds for extra flavor.
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Serve chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American