A refreshing dish that's bursting with flavor and crunch, combining crisp cucumbers with tangy, spicy kimchi. Perfect for summer meals.
Ingredients
Scale:
2 large cucumbers, thinly sliced
1 cup kimchi, chopped
3 green onions, chopped
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 teaspoon gochugaru (Korean red pepper flakes)
1 tablespoon toasted sesame seeds
Instructions
Wash and thinly slice the cucumbers. Place them in a colander and sprinkle with salt. Let them sit for 10 minutes to draw out excess moisture.
While the cucumbers drain, chop the kimchi into bite-sized pieces and place it in a mixing bowl.
After 10 minutes, rinse the cucumbers under cold water to remove the salt and pat them dry with a paper towel.
Add the cucumbers to the bowl with the kimchi, along with the chopped green onions.
In a small bowl, whisk together the sesame oil, rice vinegar, and gochugaru until well combined. Pour the dressing over the cucumber and kimchi mixture.
Toss everything together gently until the cucumbers and kimchi are evenly coated with the dressing.
Sprinkle with toasted sesame seeds before serving for an extra crunch.
