Korean Cucumber Salad

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

Slice the cucumbers thick or thin according to your preference.

Place the cucumbers in a large mixing bowl, add the salt and mix well. Let cucumbers set aside for at least 30 minutes then drain the excess water from the cucumbers.

In a separate bowl, mix the rice vinegar, sesame oil, honey, minced garlic, sesame oil, toasted sesame seeds, gochugaru, soy sauce, and scallions.

Pour the sauce onto the drained cucumber slices until the cucumber slices are well coated.

To enjoy the fullness of cucumber salad Korean style, toss the mixture into the refrigerator for approximately 30-45 minutes before serving with your main dish.