Korean Cucumber Salad

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

Cut them into medium-sized slices. Slice your cucumber thick or thin according to your preference.

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.

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 dish.