Asian Cucumber Salad

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• Step 1

  Prepare the cucumbers. Place each cucumber on a cutting board and use the flat side of a large knife to firmly smash it until it splits open.

  • 4 cucumbers (700 g)
    (Persian or English cucumbers are best)
• Step 2

  Place the cucumber chunks in a bowl and toss with the salt. Let it sit for 15-20 minutes. This step draws out excess water and ensures the salad stays crisp.

  • 1 tsp salt, for drawing out water (6 g)
• Step 3

  In a separate, larger bowl, combine the minced garlic, sliced green onion, gochugaru, rice vinegar, soy sauce, sesame oil, sugar, and toasted sesame seeds. Mix well.

  • 2 clove garlic, finely minced (6 g)
  • 2 green onions, thinly sliced (25 g)
  • 1.5 tbsp gochugaru (9 g)
    (Korean chili flakes; use less for milder spice)
  • 2 tbsp rice vinegar (30 g)
  • 1 tbsp soy sauce (15 g)
  • 1 tbsp sesame oil (14 g)
  • 2 tsp sugar (8 g)
    (white or brown)
  • 1 tbsp sesame seed (9 g)
• Step 4

  After 15-20 minutes, drain the water from the cucumbers. Gently rinse them with cold water to remove the excess salt, then pat them thoroughly dry with paper towels.
• Step 5

  Add the dry cucumbers to the bowl with the dressing. Gently toss everything together until the cucumbers are evenly coated. Serve immediately for the best crunch.