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

Ingredient Substitutions

• Instead of Persian Cucumbers: English cucumber, Kirby cucumber
• Instead of Salt: Sea salt
• Instead of Garlic: Garlic powder (¼ tsp)
• Instead of Kukaru Sugar: Granulated sugar, Brown sugar (½ tbsp), Honey (½ tbsp, for less refined sweetness)
• Instead of White Vinegar: Apple cider vinegar, Rice vinegar (slightly milder)
• Instead of Toasted Sesame Seeds: Toasted pumpkin seeds, Toasted sunflower seeds

Equipment Needed

• Sharp Knife
• Cutting Board
• Large Bowl
• Colander or Sieve
• Spatula or Spoon
• Measuring Spoons

Critical Steps — Do Not Skip

• Salting and letting the cucumbers sweat for 20 minutes.
• Rinsing thoroughly and squeezing out excess water to avoid over‑salting.
• Gentle folding of the seasoning to keep cucumbers crisp.

Chef Tips from the Video

• Toast sesame seeds in a dry skillet over medium heat for 1‑2 minutes until golden for extra aroma.
• Add a pinch of red pepper flakes for a subtle heat if you like spicy banchan.

Troubleshooting

Storage

Refrigerator: Up to 5‑7 days in an airtight container.

Freezer: Not recommended; texture becomes soggy.

Room temperature: Do not store at room temperature; risk of spoilage.

Make-Ahead Tips

• The cucumbers taste better after 2‑3 hours in the fridge.
• If you prefer a milder flavor, halve the amount of vinegar.