Spicy Korean Style Cucumber Salad

A quick and delicious, no cook cucumber salad. Perfect for using up cucumbers, have it along side fried rice, stir fry, noodle bowls or just as a tasty snack.

Ingredients

• 2 Cucumbers
• 1 Spring Onion, chopped
• 2 cloves of garlic, minced
• 4 tbsp rice wine vinegar (white wine and apple cider vinegar also works too)
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sesame seeds
• 1/2 tsp sugar
• 1 1/2 tbsp of Gochugaru Chilli oil (or similar)
• 1 tsp fine salt (for salting)

Method

Cut the cucumber into thin slices, put in a bowl with 1 tsp of salt, gently massage into the cucumber slices and set aside for about 10 minutes to draw out excess water.

While the cucumbers rest, chop the spring onion. Mince the garlic.

Rinse and drain the cucumbers well, add the spring onion, garlic, vinegar, soy sauce, sesame oil, sesame seeds, sugar and finally your Gochugaru. Mix gently to combine.

Can be enjoyed straight away but gets even better if left for 30 mins to let the flavours develop.