Categories: Sides
Ingredients
- 1/4 cup unseasoned rice vinegar
- 2 tbsp. granulated sugar
- 1 tbsp. Korean red chili paste (gochujang)
- 1 tsp salt
- 1 tsp toasted sesame oil
- 1 tsp sesame seeds
- 6 Persian or small Kirby cucumbers, cut into 1/8-inch thick rounds
- 1 garlic clove, thinly sliced
- 1 green onion, thinly sliced on a diagonal
Directions
-
Combine the vinegar, sugar, and chili paste in a small saucepan and bring to a simmer, stirring to dissolve the sugar. Once it has dissolved, remove the pan from the heat. Add the remaining ingredients, and toss until the cucumbers are well coated with the vinegar mixture.
-
Refrigerate the mixture in an airtight container or covered bowl for at least 12 hours before serving. The cucumbers will keep for 2-3 days, though they will be less crisp after the first day. Serve chilled or at room temp.