Korean Cucumber Salad

4 servings

Ingredients

• 2 English cucumbers, sliced thin
• 1 scallion, chopped
• 1 1/2 teaspoons white distilled vinegar
• 1 teaspoon soy sauce
• 1 small garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 2 teaspoons Korean red chili pepper flakes (gochugaru)
• 1 teaspoon sesame seeds

Directions

Place the cucumber slices and chopped scallions in a medium or large mixing bowl and set aside.

In a small bowl, mix vinegar, soy sauce and garlic. Stir in sugar and salt and keep stirring until the sugar has dissolved.

Pour the sauce over the cucumber slices and scallions and toss.

Sprinkle Korean red chili pepper flakes (I didn’t have the red chili pepper flakes, so I used the sauce version) and sesame seeds and toss until the cucumber slices are evenly coated. Serve.

Recipe originally found on Pickled Plum.

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