Cucumber Prep. First things first, give those cucumbers a good wash. Once they're clean, slice them into ¼" rounds or ⅛ for extra thin slices. Place these rounds in a large bowl, sprinkle with sea salt, and drizzle with 2 Tablespoons of rice wine vinegar. Stir them up and let them sit, absorbing those flavors for 20 minutes.
Dressing Time. While the cucumbers are soaking up the flavors, whisk together all the dressing ingredients in a smaller bowl, but remember to reserve half of the sesame seeds for a final garnish. Let the dressing sit, eagerly awaiting its moment.
Drain & Taste. After the 20-minute timer dings, drain the cucumbers of any excess liquid. Sample one - if it's a smidge too salty, feel free to rinse them under running cold water. If you like your cucumbers extra soft instead of super-crunchy, leave them for 25-30 mins.
Final Touch. Drizzle that delightful dressing over your pickled cucumbers, sprinkle the reserved sesame seeds on top for a lovely garnish, and serve immediately. Bon appétit!
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Notes
Want a deeper flavor? Let the salad marinate a bit longer to really let those spices shine. Plus, this recipe is your best friend for meal prep – whether you're heading out camping or contributing to a potluck, it's a surefire hit!Spicy guide:
Use 2 tablespoons of Korean paste to make it mildly spicy.
Use 3 tablespoons of Korean paste to make it extra spicy. My preferred option: for spicy food lovers.
Use 4 tablespoons if you really love your Spicy Food and are ready to handle the heat.
Optional add-in:1 tablespoon of freshly minced ginger or ground ginger.Gojuang paste replacements: