Korean Cucumber
Ingredients
- 8 cups cucumber, cut ½ inch thick slices
- 1 ½ tsp kosher salt, plus 1 Tbsp for salting cucumber
- 2 Tbsp gochugara
- 1 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 2 Tbsp sugar
- 1 Tbsp garlic, chopped
- ½ Tbsp fish sauce
- sesame seeds, for garnish
Instructions
- Add 1 Tbsp of salt to the 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