Ingredients
Scale
- 4–5 Persian cucumbers (or 1 large English cucumber)
- 1/2 teaspoon kosher salt
- 2 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon Gochugaru (Korean red chili flakes)
- 1 teaspoon toasted sesame oil
- 1 teaspoon granulated sugar or honey
- 1 tablespoon toasted sesame seeds
- Optional: Thinly sliced green onions for garnish
Instructions
- Step 1: Smash the Cucumbers. Place the washed cucumbers on a sturdy cutting board. Use the flat side of a chef’s knife or a rolling pin to press down firmly until the cucumbers burst and split open. Once smashed, cut them into bite-sized, diagonal chunks. This technique creates more surface area for the dressing to cling to.
- Step 2: Salt and Drain. Place the cucumber chunks into a colander and sprinkle with kosher salt. Toss them gently and let them sit for about 5 minutes. This process draws out excess water, which prevents your salad from becoming soggy and ensures the most concentrated flavor.
- Step 3: Whisk the Spicy Dressing. In a medium mixing bowl, whisk together the minced garlic, rice vinegar, soy sauce, Gochugaru, sesame oil, and sugar. Stir until the sugar has completely dissolved. The dressing should be a vibrant red color and smell incredibly aromatic.
- Step 4: Toss and Garnish. Pat the cucumbers dry with a paper towel and add them to the bowl with the dressing. Toss everything together until every piece is thoroughly coated. Sprinkle with toasted sesame seeds and green onions right before serving for that final touch of texture and freshness.
- Cook Time: 10 minutes