Description

Ingredients

• Salad Original: Salad
• 🥒 500 g Persian or English cucumbers, thin half moons (4 cups / 1.1 lb) Original: 🥒 500 g Persian or English cucumbers, thin half moons (4 cups / 1.1 lb)
• 🧂 6 g fine salt (1 tsp / 0.2 oz) Original: 🧂 6 g fine salt (1 tsp / 0.2 oz)
• 🧅 60 g scallions, thin sliced (1 cup / 2.1 oz) Original: 🧅 60 g scallions, thin sliced (1 cup / 2.1 oz)
• 🌶️ 1 small green chili, thin sliced, optional (1) Original: 🌶️ 1 small green chili, thin sliced, optional (1)
• Dressing
• 🌶️ 20 g gochujang (1 tbsp / 0.7 oz) Original: 🌶️ 20 g gochujang (1 tbsp / 0.7 oz)
• 🌶️ 4 g gochugaru (1 tsp / 0.14 oz) Original: 🌶️ 4 g gochugaru (1 tsp / 0.14 oz)
• 🥣 30 ml soy sauce (2 tbsp / 1 fl oz) glutensoy Original: 🥣 30 ml soy sauce (2 tbsp / 1 fl oz)
• 🍋 30 ml rice vinegar (2 tbsp / 1 fl oz) Original: 🍋 30 ml rice vinegar (2 tbsp / 1 fl oz)
• 🍯 10 ml sugar syrup or honey (2 tsp / 0.34 fl oz) Original: 🍯 10 ml sugar syrup or honey (2 tsp / 0.34 fl oz)
• 🧄 6 g garlic, finely grated (2 cloves / 0.2 oz) Original: 🧄 6 g garlic, finely grated (2 cloves / 0.2 oz)
• 🟤 10 ml toasted sesame oil (2 tsp / 0.34 fl oz) sesame Original: 🟤 10 ml toasted sesame oil (2 tsp / 0.34 fl oz)
• ⚫ 8 g toasted sesame seeds (1 tbsp / 0.28 oz) sesame Original: ⚫ 8 g toasted sesame seeds (1 tbsp / 0.28 oz)

Preparation

• Salt for crunch Toss cucumbers with salt, rest 10 min, then drain well and squeeze gently so they stay crisp, not watery. 🥒
• Mix the dressing Whisk gochujang, gochugaru, soy sauce, vinegar, syrup or honey, garlic, sesame oil, and sesame seeds until glossy. 🥣
• Toss clean Add cucumbers, scallions, and optional green chili to a bowl, pour dressing over, and toss 20 sec until evenly coated. 🥢
• Chill briefly Rest in the fridge 10 min so the flavor sinks in while the crunch stays sharp. 🧊
• Serve Plate cold and finish with a pinch of extra sesame and scallions for a premium look. ⚫

Total Time

Nutritional Value

Advice

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