Name: Korean Cucumber Salad
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Seedless cucumber, sliced paper-thin - 3 pounds; Sea salt - 1 ½ tablespoons; Green onion, sliced - 1; Garlic, minced - 1 clove; Rice vinegar - ½ cup; Sesame oil - 2 tablespoons; Honey - 2 tablespoons; Freshly squeezed lemon juice - 2 tablespoons; Rice wine - 1 tablespoon; Toasted sesame seeds - 1 tablespoon; Gochugaru (Korean red pepper flakes) - 1 ½ teaspoons; Freshly ground black pepper to taste - 1 ½ teaspoons

Ingredients for - Korean Cucumber Salad

1. Seedless cucumber, sliced paper-thin 3 pounds

2. Sea salt 1 ½ tablespoons

3. Green onion, sliced 1

4. Garlic, minced 1 clove

5. Rice vinegar ½ cup

6. Sesame oil 2 tablespoons

7. Honey 2 tablespoons

8. Freshly squeezed lemon juice 2 tablespoons

9. Rice wine 1 tablespoon

10. Toasted sesame seeds 1 tablespoon

11. Gochugaru (Korean red pepper flakes) 1 ½ teaspoons

12. Freshly ground black pepper to taste 1 ½ teaspoons

How to cook deliciously - Korean Cucumber Salad

1 . Stage

Place sliced cucumbers in a large bowl and sprinkle evenly with salt; allow liquid to drain from cucumbers for about 15 minutes.

2 . Stage

Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.

3 . Stage

Place green onion and garlic in a salad bowl; add rice vinegar, sesame oil, honey, lemon juice, rice wine, toasted sesame seeds, Korean red pepper flakes, and ground black pepper. Add cucumbers and toss to coat.

4 . Stage

Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.