Ingredients:

• 4 Persian cucumbers, sliced
• 2 cloves garlic, minced
• 2 green onions, chopped
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili oil
• 1 teaspoon sesame oil
• 1 tablespoon Korean chili flakes (gochugaru) or regular red pepper flakes
• 1 teaspoon sugar
• 1 teaspoon sesame seeds
• Salt, to taste

Instructions:

1. Slice the cucumbers into bite-sized rounds and place them in a bowl.
2. Lightly sprinkle with salt and let sit for 10–15 minutes to draw out excess moisture.
3. Drain any liquid and gently pat the cucumbers dry.
4. Add the garlic, green onions, soy sauce, rice vinegar, chili oil, sesame oil, chili flakes, sugar, and sesame seeds.
5. Toss everything together until the cucumbers are evenly coated with the spicy dressing.
6. Let the salad rest for 10 minutes so the flavors can meld.
7. Serve immediately or chill for 30 minutes for even better flavor.

Prep Time:

15 minutes

Rest Time:

10–30 minutes

Servings:

4

Tips:

• For extra heat, add more chili flakes or a spoonful of gochujang.
• Best served cold as a side dish with grilled meat, rice, or Korean BBQ.
• Keeps well in the refrigerator for up to 2 days.

🥒🔥 Crunchy, spicy, garlicky, and incredibly refreshing!