Spicy Korean Cucumbers

1. 1

   Add the salt to the thinly sliced cucumbers and mix well. Allow to sit for about 20 mins to allow the water to drain out of the cucumbers. After 20 mins, drain any water and squeeze out any additional water that you can. Then add the crushed garlic clove and gochuchang and mix well. Add the sesame oil, mix and serve as a side dish with steamed rice. Any remainder should be stored in the fridge for up to 5 days.

* Per serving · 4 servings · Values may vary.

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