Korean Cucumber Salad (Not Spicy At All!)

Ingredients

• 2 pc Cucumber (English or Persian both work well)
• 1/2 tsp Salt
• 2 tsp Minced Garlic
• 2 tbsp Rice Vinegar
• 2 tbsp Maple Syrup
• 2 tsp Sesame Oil
• 1 tsp White Sesame Seeds (toasted)

Instructions

1. 1

   Wash and pat dry the cucumbers. Peel the cucumber skin partialy (optional).

2. 2

   Cut them into medium-sized slices. Slice your cucumber thick or thin according to your preference. If you’re preparing Korean Cucumber Salad as a side, then I suggest cutting thin slices and vice versa for eating it alone.

3. 3

   Place the cucumbers in a large mixing bowl, add ½ tsp salt and mix well. Let cucumbers set aside for 20 minutes then drain the excess water from the cucumbers.

4. 4

   Next, toss in the rice vinegar, sesame oil, maple syrup, minced garlic, sesame oil, and toasted sesame seeds. Mix it well with a spoon until the cucumber slices are well coated. To enjoy the fullness of cucumber salad Korean style, toss the mixture into the refrigerator for approximately 30 to 45 minutes before serving with your main or BBQ. 😉