Step 1

Prepare your ingredients. While this recipe is designed to be simple with just cucumbers, feel free to add other vegetables like thinly sliced carrots or more onion if you have them on hand. Slice the onion thinly.

Step 2

Wash the cucumbers thoroughly. Rub their surface gently with coarse sea salt to clean them and remove any potential bitterness. Alternatively, you can peel the cucumbers using a vegetable peeler. Slice the cucumbers into about 1 cm (0.4 inch) thick rounds. If you’re adding other vegetables, slice them thinly into matchsticks.

Step 3

Place the sliced cucumbers in a bowl and add 2 tablespoons of coarse sea salt. Let them sit and salt-cure for about 10 minutes. This process draws out excess moisture, making the cucumbers crispier. You can give them a gentle stir halfway through.

Step 4

While the cucumbers are salting, let’s make the seasoning sauce. In a small bowl, combine 1 tablespoon of gochujang, 1 tablespoon of gochugaru, 1 tablespoon of sugar, 1 tablespoon of soy sauce, 1.5 tablespoons of vinegar, 1/2 tablespoon of minced garlic, and 1 tablespoon of sesame oil. Stir well until the sugar is dissolved and all the ingredients are thoroughly mixed.

Step 5

After 10 minutes, rinse the salted cucumbers under cold running water several times to remove excess salt. Drain them well in a colander. Gently squeeze out any remaining water by hand to ensure the salad doesn’t become watery.

Step 6

Combine the drained cucumbers, thinly sliced onion (and any other vegetables you’re using), and the prepared seasoning sauce in a large mixing bowl.

Step 7

Gently toss everything together until the cucumbers and vegetables are evenly coated with the sauce. Mix with a light hand to avoid mashing the cucumbers; you want to maintain their crisp texture.

Step 8

Your delicious and refreshing cucumber salad is ready! Garnish with a pinch of sesame seeds for extra flavor and visual appeal. Serve immediately with your favorite Korean meal.

Step 9