This quick and easy side dish is crunchy, spicy, and refreshing.
Ingredients
1 pound Persian cucumbers (about 6)
1 tablespoon kosher salt
3 teaspoons granulated sugar, divided
2 medium scallions
1/2 medium yellow onion
3 cloves garlic
2 tablespoons coarsely ground gochugaru (Korean red pepper flakes)
1 tablespoon fish sauce
1 tablespoon soy sauce or tamari
2 teaspoons rice vinegar
1/2 teaspoon ground ginger
Toasted sesame seeds, for garnish
Instructions
Halve 1 pound Persian cucumbers lengthwise. Using a small spoon, scoop out and discard the seeds or watery middle. Halve each piece crosswise.
Place the cucumbers in a colander set over a bowl, or place the colander in the sink. Sprinkle the cucumbers with 1 tablespoon kosher salt and 1 teaspoon of the granulated sugar. Massage the salt and sugar into the cucumbers with your hands, making sure each piece is evenly coated. Let sit until bendable and pliable, about 30 minutes. Meanwhile, prepare the remaining ingredients.
Finely chop 2 medium scallions (about 1/4 cup). Thinly slice 1/2 medium yellow onion (about 1/4 cup). Mince 3 garlic cloves.
Place the remaining 2 teaspoons granulated sugar, 2 tablespoons coarsely ground gochugaru, 1 tablespoon fish sauce, 1 tablespoon soy sauce or tamari, 2 teaspoons rice vinegar, and 1/2 teaspoon ground ginger in a medium bowl. Whisk until the sugar is dissolved.
When the cucumbers are ready, rinse them under the cold water. Pat dry with paper towels. Add the cucumbers, scallions, onion, and garlic to the gochugaru mixture. Mix with your hands until the sauce evenly coats the cucumbers. Garnish with toasted sesame seeds.
