Name: Spicy Korean Cucumber Salad
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 4 servings
Cuisine: korean
Ingredients: 24 oz persian cucumber (Persian, Japanese, Korean, or English cucumbers); 1 tsp kosher salt; 1 null shallot (thinly sliced); 2 null scallions (sliced on a bias); 2 tbsp gochujang (Korean red chile paste); 0.5 tbsp gochugaru (Korean red chile flakes); 1.5 tbsp toasted sesame oil; 1 tbsp soy sauce; 1 tbsp rice vinegar; 2 tsp agave nectar (or organic cane sugar); 3 null garlic cloves (minced or crushed); 1 tbsp white sesame seeds (toasted or roasted)

Instructions

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1

Wash and dry persian cucumber (24 oz). Slice off the ends and halve lengthwise. Use the flat side of a heavy knife to smash them until split, then tear or slice into bite-sized chunks.
2

Place cucumbers in a colander. Sprinkle with kosher salt (1 tsp), tossing to coat. Weight down with a bag of ice and rest in the fridge for 30 minutes to draw out moisture. Discard accumulated liquid.
3

Thinly slice shallot (1 large). Bias-slice scallions (2), keeping the dark green parts separate for garnish.
4

In a large bowl, whisk together gochujang (2 tbsp), gochugaru (0.5 tbsp), toasted sesame oil (1.5 tbsp), soy sauce (1 tbsp), rice vinegar (1 tbsp), agave nectar (2 tsp), and cloves (3 garlic).
5

Squeeze the rested cucumbers firmly by the handful to remove any remaining excess water.
6

Add the cucumbers, shallot (1 large), and white scallion parts to the dressing bowl. Massage the dressing into the cucumbers for 1 minute. Garnish with white sesame seeds (1 tbsp) and the remaining scallion greens before serving.