Korean Spicy Cucumber

This is a refreshing crunch that is not only a great side that is easy to make, but versatile to add extra crunch to other dishes like potato salad, rice balls, etc.  Korean Barbeque restaurants serve this as one of their side dishes and one of my favorites to have when eating Korean short ribs.

 Ingredients

  • 3 English cucumbers
  • 2 t sea salt
  • 1-2 T minced garlic
  • 3 t apple cider vinegar
  • 3 T monk fruit 
  • 3 t Korean chili powder 
  • 2 t sesame chili oil
  • 3 ½ t sesame oil 
  • sesame seeds for garnishing

Directions

  1. Rinse the cucumber thoroughly and slice with a mandolin or thick chunks.
  2. Add the salt to the cucumber, stir gently to combine well.
  3. Chill in the refrigerator for 15 minutes. Squeeze the salt water from the cucumber by laying on a dish towel.
  4. In a bowl, combine the garlic, vinegar, sugar, chili powder, chili oil, and sesame oil together, stir to mix well.
  5. Add the dressing to the cucumber, toss well. Top with sesame seeds. Serve as a side dish, garnish with spam musubi or Thai Basil Cilantro Green Onion (Ground) Beef Rolls / Beef / Recipes | Cooking with Aloha, Texas Style (cooking-with-aloha-texas-style.com)