Addictive Crunchy Korean Cucumbers

Ingredients

• 4 pieces Persian Cucumbers (about 500 g total, thin‑skinned; if unavailable use 1 large English cucumber, sliced)
• 1 heaping teaspoon Salt (Kosher or sea salt; used to draw out moisture)
• 1 teaspoon Garlic (Minced fresh garlic)
• 1 tablespoon Kukaru Sugar (Fine white sugar; can substitute with regular granulated sugar)
• 1 tablespoon White Vinegar (Distilled white vinegar; apple cider vinegar works too)
• 1 tablespoon Toasted Sesame Seeds (Lightly toasted for nutty aroma)

Instructions

1. Slice the Cucumbers

   Wash the cucumbers, trim the ends, and slice them into ¼‑inch (6 mm) thick rounds or half‑moons.

   Time: PT5M

2. Salt‑Sweat the Cucumbers

   Place the sliced cucumbers in a large bowl, sprinkle the heaping teaspoon of salt over them, and toss to coat evenly. Let sit for 20 minutes to draw out excess water.

   Time: PT20M

3. Rinse and Drain

   After 20 minutes, pour the cucumbers into a colander, rinse thoroughly under cold water to remove the salty brine, and press or spin in a clean kitchen towel to squeeze out as much water as possible.

   Time: PT5M

4. Prepare the Seasoning

   In a small bowl combine minced garlic, Kukaru sugar, white vinegar, and toasted sesame seeds. Stir until the sugar dissolves.

   Time: PT3M

5. Toss and Finish

   Transfer the drained cucumbers back to the large bowl, pour the seasoning over them, and gently toss until every slice is lightly coated.

   Time: PT2M

6. Serve or Store

   Serve immediately or transfer to an airtight container and refrigerate. The flavors deepen after a few hours and stay fresh for up to 5‑7 days.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

10 g

Fat

5 g

Fiber

1 g