Spicy Korean Cucumber Salad

• servings: 4 servings
• active time: 20 minutes
• total time: 25 minutes

Ingredients

24 ounces (680g) cucumbers* (Persian, Japanese, Korean, or English cucumbers)

1 teaspoon kosher salt

1 large shallot, (thinly sliced)

2 scallions, (sliced on a bias)

1 tablespoon white sesame seeds, (toasted or roasted**)

2 tablespoons gochujang (Korean red chile paste***)

½ tablespoon gochugaru (Korean red chile flakes)

1 ½ tablespoons toasted sesame oil****

1 tablespoon soy sauce

1 tablespoon rice vinegar

2 teaspoons agave nectar or organic cane sugar

3 garlic cloves, (minced or crushed with a press)

Directions

Smash the cucumbers. Wash and dry the cucumbers and slice off the ends. Slice in half lengthwise. Grab your largest, heaviest knife (if you have a cleaver knife, use it) and smash the cukes by pressing the flat side of a heavy knife against them, using the heel of your palm (right above your wrist) to press down, similar to smashing down on a garlic clove to peel it.NOTE: If using large cucumbers like English cucumbers, it's hard to smash them whole. First, chop the cucumbers into 2- to 3-inch segments, then smash them.

Salt the cucumbers. Tear the smashed cukes into bite-sized chunks and transfer to a colander fitted over a bowl or in the sink. Sprinkle the cucumbers with 1 teaspoon kosher salt and use your hands to toss until well coated. Place a resealable bag filled with ice and cold water (or a bag of frozen peas) on top of the cucumbers to weigh them down—this forces more water out. Rest in the fridge for at least 30 minutes, or or up to 4 hours. Discard accumulated water and shake off excess water from the cucumbers.

Meanwhile, thinly slice the shallot. Slice the scallions on a hard bias, separating the dark greens for the garnish.

Meanwhile, make the dressing. In a large bowl, whisk together the gochujang, gochugaru, sesame oil, soy sauce, rice vinegar, sugar, and garlic until well combined.

After the cucumbers have rested, squeeze a handful of them until no water is dripping out, like you would a washcloth. Repeat with remaining cucumbers. Alternatively, you can run the cucumbers in a salad spinner afterwards.*****

Assemble. Add the cucumbers, scallion whites/light greens, and shallots to the dressing. Use your hands to massage the dressing into the cukes for about a minute. Before serving, add the sesame seeds and scallion greens and toss gently.

Nutrition

• Calories: 123 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Sodium: 857 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 2 g
• Total Sugars: 8 g
• Protein: 3 g