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Ingredients:

  • 1 cucumber  English or Persian preferred

  • 1 tbsp salt

  • 1 tbsp gochujang paste

  • 1 tsp garlic minced

  • 1 tsp green onion

  • 1/2 tsp Korean red chile powder

  • 1/2 tsp sesame oil

  • 1/2 tsp soy sauce

  • 1/2 tsp white vinegar

  • 1/2 tsp red chile pepper flakes

  • 1/2 tsp sugar

  • 1/2 tsp sesame seeds (optional)

Method:

Cucumber preparation

  • Cut the last inch of cucumber ends off and discard

  • Cut the cucumber into 1/2 inch slices

  • If necessary cut in half again looking for small bite size pieces

  • Place cut cucumber into a large mixing bowl

  • Generously add the salt to cover all the cucumber

  • Mix by hand and let sit for 30 minutes

  • Place the Cucumber into a colander and rinse thoroughly to eliminate as much salt as possible

  • Squeeze as much water out of the cucumbers as possible by hand, towel or cheesecloth

  • Taste a piece if too salty repeat the rinse

  • Set aside to continue to dry while the sauce is made

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Method continued:

Sauce preparation

  • Add all the ingredients from the list starting with gochujang and below into a mixing bowl

  • Mix all sauce ingredients well

  • Add the cucumbers and mix well with the sauce

  • Chill in refrigerator for 30 minutes 

  • Serve as a side dish perfect for BBQ meats or as an appetizer or snack

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