Cucumber salad

Ingredients:

  • 2 English cucumbers (or 4–5 Persian cucumbers)

  • 1 tsp salt

  • 1 tsp sugar

  • 1–2 tsp gochugaru (Korean red chili flakes)

  • 1 tbsp rice vinegar

  • 2 tsp soy sauce

  • 1 tsp sesame oil

  • 1 tsp minced garlic (about 1 clove)

  • 1 tsp toasted sesame seeds

  • 1/4 tsp MSG (or to taste, start small)

  • 1 chopped green onion (optional)

Instructions:

  1. Slice cucumbers into thin rounds or half-moons (depending on preference).

  2. In a bowl, toss the cucumber slices with salt and let them sit for 15 minutes to draw out water.

  3. Rinse the cucumbers briefly under cold water and squeeze gently to remove excess moisture.

  4. In a mixing bowl, combine:

    • Garlic, gochugaru, sugar, rice vinegar, soy sauce, sesame oil, MSG, and sesame seeds.

  5. Add cucumbers and green onions to the bowl. Toss everything well until evenly coated.

  6. Taste and adjust salt, vinegar, or gochugaru to your liking.

  7. Serve immediately or chill in the fridge for 15–30 mins before serving for deeper flavour.