Ingredients
Vegetables
- 24 ounces (680g) cucumbers (Persian, Japanese, Korean, or English cucumbers)
- 1 large shallot, thinly sliced
- 2 scallions, sliced on a bias
Seasonings & Dressing
- 1 teaspoon kosher salt
- 1 tablespoon white sesame seeds, toasted or roasted
- 2 tablespoons gochujang (Korean red chile paste)
- ½ tablespoon gochugaru (Korean red chile flakes)
- 1½ 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
Instructions
- Smash the cucumbers: Wash and dry the cucumbers, slice off the ends, and cut them in half lengthwise. Use a large heavy knife or cleaver to smash the cucumbers by pressing the flat side down with the heel of your palm. For large cucumbers, chop into 2- to 3-inch segments before smashing.
- Salt the cucumbers and drain: Tear the smashed cucumbers into bite-sized chunks and place them in a colander over a bowl or in the sink. Sprinkle with kosher salt and toss to coat. Place a resealable bag filled with ice water or frozen peas on top to weigh them down. Refrigerate for at least 30 minutes up to 4 hours. Discard the accumulated water and shake off excess moisture.
- Prepare shallots and scallions: Thinly slice the shallot and slice the scallions on a hard bias, separating the dark green parts for garnish.
- Make the dressing: In a large bowl, whisk together gochujang, gochugaru, toasted sesame oil, soy sauce, rice vinegar, agave nectar or cane sugar, and minced garlic until smooth and well combined.
- Remove excess moisture from cucumbers: After resting, squeeze the cucumbers by hand like a washcloth to remove water until no liquid drips out. Alternatively, use a salad spinner to dry.
- Assemble the salad: Add the cucumbers, scallion whites, and shallots to the dressing. Massage the dressing into the cucumbers for about a minute using your hands. Before serving, sprinkle with toasted sesame seeds and scallion greens, then toss gently to combine.
Notes
- Use Persian, Japanese, Korean, or English cucumbers for best texture; English cucumbers may require chopping before smashing.
- Toasted or roasted sesame seeds add a nutty flavor and crunchy texture.
- Adjust the level of gochugaru and gochujang according to your preferred spice level.
- Using a salad spinner helps to remove cucumber moisture efficiently if you prefer not to squeeze by hand.
- Resting the cucumbers with salt and ice bag helps achieve a crisp and crunchy texture by drawing out excess water.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegetarian
