Accordion Korean Cucumber Salad

Ingredients

• 6 Persian cucumbers (about 1 pack; ends removed)
• salt (generous amount for massaging and drawing out moisture)
• 1 green onion (chopped)
• 2 cloves garlic (minced)
• 0.25 cup rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sesame seeds
• 0.5 tsp sugar
• 1.5 tbsp Korean chili flakes (Gochugaru; use 1-2 Tbsp depending on spice preference)

Steps

1. 1

   Cut the ends off each Persian cucumber.

2. 2

   Place one cucumber at a time between two chopsticks or wooden skewers to act as a guide and prevent cutting all the way through.

3. 3

   On the first side, make thin diagonal slices along the entire length of the cucumber.

4. 4

   Flip the cucumber over completely and make thin straight slices along the entire length. The cucumber should now have an accordion or caterpillar-like stretch.

5. 5

   Generously salt and massage the cucumbers to help release excess moisture. Set them aside for about 10 minutes.

6. 6

   While the cucumbers sit, chop the green onion and mince the garlic.

7. 7

   After 10 minutes, rinse the cucumbers thoroughly with water to remove excess salt and strain them well.

8. 8

   In a bowl with the cucumbers, add the green onion, garlic, rice vinegar, soy sauce, sesame oil, sesame seeds, sugar, and Korean chili flakes.

9. 9

   Mix gently to ensure the dressing gets into all the crevices of the cucumbers.

10. 10

    Serve immediately or let it sit for a few minutes to allow the flavors to marry.

Notes

The accordion cut is not just for looks; it creates more surface area for the sauce to cling to. If you prefer more heat, you can add Thai chilies as a variation.

Nutrition per serving

• side dish
• snack
• vegan
• vegetarian
• spicy
• korean
• no-cook
• cucumber salad