Ingredients<\/u>:<\/b>
\n1 lb Korean, Japanese, or English cucumbers (any pickling cucumbers are great!)
\n1 1\/2 tsp salt
\n1 tbsp gochujang
\n1-2 tbsp liquid sweetener or sugar
\n1\/2 tbsp soy sauce
\n2 tsp gochugaru
\n3 cloves garlic minced
\n1 tsp sesame seeds
\n1 tbsp sesame oil
\n1 scallion chopped optional
\n1 tbsp rice vinegar<\/p>\n
Directions<\/u>:<\/b>
\nSlice the cucumbers into 1\/4 to 3\/4-inch (0.6 to 1.9-cm) thick pieces. It\u2019s totally a personal preference if you want your cucumber pieces on the thicker side. I sliced mine into 1\/2-inch thick pieces since I like a good bite.
\nPlace the sliced cucumbers on a strainer with a catch basin. Add in the salt and mix to coat the cucumbers well. Allow the cucumbers to sit for 30 minutes or even longer to release excess liquid.
\nI left mine for 1 hour in the refrigerator. The longer you leave the salted cucumbers, the more liquid it\u2019ll draw out and will release less liquid when it sits in the dressing later on. If you\u2019re enjoying this salad immediately, then you can leave it to sit for 30 minutes. But if preparing ahead, I prepare to allow the cucumbers to sit longer to really draw excess water out.
\nMeanwhile, mix all the dressing ingredients together in a bowl. Feel free to adjust everything to your desired taste.
\nDrain any excess water from the cucumber, transfer to a large bowl, pour in the dressing, and mix everything well.
\nTop with more sesame seeds, if desired. This is best enjoyed cold. You can enjoy this as-is, as banchan (side dish) with rice, and even noodles.
\nStorage tip: I simply place mine in an air-tight container in the refrigerator. Can last for 2 weeks or even longer.<\/p>\n
—————————-Alternative<\/u>——————————————<\/b>
\nIngredients<\/u>:<\/b>
\n1 pack (about 6) Persian cucumbers
\n1 green onion
\n2 cloves garlic minced
\n1\/4 cup rice vinegar
\n2 Tbsp soy sauce
\n1 Tbsp sesame oil
\n1 tsp sesame seeds
\n1\/2 tsp sugar
\n1-2 Tbsp Korean chili flakes<\/p>\n
Directions<\/u>:<\/b>
\nCut the ends of your cucumbers then one at a time, place two chopsticks or skewers along side each cucumber. On one side, slice diagonally. Flip the cucumber over and this time slice straight.
\nGenerously salt and massage your cucumbers and set aside.
\nMeanwhile chop your green onion and garlic.
\nAfter about ten minutes, rinse and strain your cucumbers.
\nAdd all ingredients and mix gently.
\nThis will be better as they sit but can be enjoyed immediately!<\/p>\n","protected":false},"excerpt":{"rendered":"
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