Step by step

Method

4 steps

1. 1

   Slice 3–4 Persian or Kirby cucumbers (or 1 English) into thin coins or half-moons. Toss with ½ teaspoon salt in a colander and sit 10 minutes, then squeeze gently — this keeps the salad crisp, not watery.

2. 2

   Stir the dressing: 1 tablespoon gochugaru, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, 1 teaspoon sugar or honey, 1 teaspoon sesame oil, 1 minced garlic clove, and a pinch of sesame seeds. It should taste spicy-tangy and a little sweet.

3. 3

   Toss the cucumbers with the dressing and sliced green onion. Taste and add salt or vinegar if it needs a sharper edge.

4. 4

   Serve right away or chill 10–15 minutes. You want snappy cucumber with a red chili sheen — not limp pickles swimming in liquid.