Ingredients
- 1 pound cucumbers Kirby or Korean cucumbers recommended
- 1 tablespoon coarse sea salt
- 2 tablespoons gochugaru Korean red chili pepper flakes
- ¼ medium onion thinly sliced
- 1½ ounces garlic chives or scallions, chopped
- 1 tablespoon minced garlic
- ½ teaspoon grated ginger
- 1 teaspoon sugar
- ½ tablespoon fish sauce
Instructions
- Cut cucumbers in half lengthwise, then slice each half again lengthwise. Cut these quarters into 1 to 1½-inch-long pieces. Sprinkle with coarse sea salt evenly and let sit for about 30 minutes to draw out moisture.
- Drain cucumbers well and do not rinse. Combine gochugaru, onion, garlic chives, minced garlic, grated ginger, sugar, and fish sauce in a mixing bowl.
- Add drained cucumbers to the bowl with other ingredients. Toss everything together until cucumbers are well coated with the seasoning mix. Serve immediately.
