Spicy Korean Cucumber Salad

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 english cucumber
• 1/2-3/4 cup rice vinegar
• 2 dashes apple cider vinegar
• 3 tablespoons korean red pepper paste (gochujang)
• 2 teaspoons red chili peppers (gochugaru-korean style, fine powder. not cayenne)
• 1/2 teaspoon minced garlic
• 2 teaspoons sugar
• 1/4 teaspoon sesame oil
• 3 dashes salt

Recipe

• 1 wash and slice cucumber into 1/4 - 1/8" pieces. discard ends.
• 2 spread cucumber slices onto cutting board. sprinkle with salt and let sit for at least 15 minutes. you should see water start to form on them.
• 3 meanwhile, mix all other ingredients well in a 1.5 quart mixing bowl. (use 1/2 cup rice vinegar for small to medium size cucumber, 3/4 for larger one).
• 4 press cucumber slices with paper towel or cheesecloth to remove water.
• 5 put cucumbers in bowl and stir so they become coated.
• 6 let marinate at least 1 hour before serving. cucumbers may start to become a bit limp, but do not let them get soggy due to the vinegar.
• 7 to store, place cucumbers in a plastic container with only a little liquid, and leave in the refrigerator.
• 8 this recipe serves about 4 for banchan (side dish). cooking time is marinating time. add or subtract ingredients to taste. try green onion or more garlic.