Spicy Korean Cucumber Salad


A perfect side dish for spring and summer weather.

4 Servings

1 english cucumber (halved, seeded and thinly sliced on the diagonal)
½ medium brown onion (thinly sliced)
1 medium spring onion (thinly sliced)
1 large carrot (julienned)
2 cloves garlic (minced)
2 thumbs ginger (grated on the microplane)
1 tbsp fish sauce
1 tbsp gochugaru (Korean hot chilli flakes)
1 tsp salt


Sprinkle the cucumber with salt and leave them to sweat for about 30 minutes.

Now, rinse them with water, pat them dry and add them to a mixing bowl with the onion, spring onion, carrot, garlic, ginger, fish sauce and gochugaru and mix well.

Leave it in the fridge for 24 hours and serve.