Perfect for a cozy Korean BBQ night at home, as a side dish with meat and rice, or even just for snacking. These cucumbers are crunchy, spicy, and downright addictive. Here’s how to make them:

Ingredients:

• 2 English cucumbers (or small cucumbers; adjust quantity as needed)

• 1/2 tsp sugar

• 1/2 tsp salt

• 1/4 small onion, thinly sliced

• 1 tbsp gochugaru (Korean chili flakes)

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 1 tsp minced garlic

• 1 tsp sesame seeds

Instructions:

1. Prepare the cucumbers:

• Slice or smash the cucumbers into your preferred shape (coins, chunks, or smashed pieces).

2. Salt and sugar the cucumbers:

• Sprinkle the sugar and salt over the cucumbers in a bowl. Mix well to coat evenly.

• Let the cucumbers sit for 10–15 minutes. This step draws out excess water, leaving them extra crunchy.

3. Make the sauce:

• While the cucumbers sit, thinly slice the onion and prepare the sauce by combining the gochugaru, soy sauce, rice vinegar, sesame oil, garlic, and sesame seeds in a small bowl.

4. Drain the cucumbers:

• After 10–15 minutes, drain the water released from the cucumbers.

• Give them a quick rinse in cold water, then pat them dry with a paper towel.

5. Combine everything:

• Add the sauce and sliced onions to the cucumbers. Mix well until the cucumbers are evenly coated.

• Taste and adjust salt if needed.

6. Serve and enjoy:

• These cucumbers can be served immediately, but they taste even better after chilling for 15–20 minutes to allow the flavors to meld.

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