Great dish. I had it while I was in Korea and had to bring it back with me; the recipe that is. The dish is ready after 30 minutes, but the cucumbers become infused with more flavor after 12 to 24 hours.
Preparation Time
10 mins
Total Time
10 mins
Calories
34 Calories
Recipe Instructions
Step 1
Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
Step 2
Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.
Step 3
Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.
Ingredients
1 teaspoon white sugar
1 teaspoon kosher salt
2 tablespoons rice vinegar
2 cloves garlic, finely chopped
½ teaspoon fish sauce
1 English cucumber
2 scallions, white and light green parts only, finely chopped
