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Korean Cucumber

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By: Cindy Lam Lorimer
Prep Time: 5 minutes
Servings: 12

Ingredients 

  • 8 cups cucumber, cut ½ inch thick slices
  • 2 Tbsp gochugara
  • 1 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 2 Tbsp sugar
  • 1 Tbsp garlic, chopped
  • ½ Tbsp fish sauce
  • 1 ½ tsp kosher salt
  • sesame seeds, for garnish

Instructions

  • Add 1 Tbsp salt to cucumbers and mix thoroughly. Let it sit for at least 15 minutes, but no more than an hour, to remove all the moisture from the cucumbers.
  • Rinse thoroughly with cold water, then squeeze all the water out of the cucumbers.
  • Mix all the rest of the ingredients together. Put in fridge or at least 4 hours or preferably overnight before serving.

Nutrition

Serving: 1portion | Calories: 34kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 314mg | Potassium: 149mg | Fiber: 1g | Sugar: 3g | Vitamin A: 459IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 0.4mg

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