This cucumber recipe is a common side dish banchan on a traditional Korean dinner table but it’s great on it’s own! It’s fresh, quick and super easy to make. It keeps in the fridge for a very long time because the salt acts as a natural preservative. The longer it sits, the less crisp the cucumber will be and the more infused the flavor of the sauce will be. Not a bad trade off.
3 medium size cucumbers, cut in half and then diagonally
1 tablespoon korean red chili pepper flakes
2 tablespoons white vinegar
2 cloves garlic, finely minced
1 tablespoon sesame oil
1 teaspoon toasted sesame seeds
1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon salt to start
1. Combine all ingredients into a large bowl and toss. Salt to taste and enjoy!