Korean cucumber salad is easy and quick. The salad retains the refreshingly crisp and crunchy texture. An excellent Korean side dish to accompany any Asian main dishes.
Slice cucumbers into thin slices and put them in a mixing bowl. Toss the cucumber slices with 1 teaspoon of kosher salt. Let it sit for 5 minutes.
When you see excess liquid being extracted from the cucumber, drain the water off.
Add the thinly sliced onion, Korean chili flakes, Korean chili paste, vinegar, garlic, sugar, Korean soup soy sauce, sesame oil, toasted sesame seeds.
Start tossing the cucumber all together until cucumber slices are well coated with the seasoning. Taste and add more salt if needed
Serve this spicy cucumber salad right away or chill in the refrigerator until ready to serve. It will last in the fridge up to 5 days.