Korean Cucumbers

1. 1

   Wash the cucumbers, cut off the ends, and cut into quarters lengthwise, but do not cut all the way through.

   5 min

2. 2

   Salt the cucumbers well, both inside and out, and let them sit for half an hour.

   30 min

3. 3

   Then wash and dry the cucumbers.

   5 min

4. 4

   Cut the chili pepper in half, remove the seeds, and chop finely. Finely chop the garlic, green onion, and cilantro.

   10 min

5. 5

   Mix the green onion, cilantro, garlic, and sugar in a separate bowl, then add the soy sauce and sesame oil.

   2 min

6. 6

   Mix well and spread the mixture inside the cucumbers. Let it sit at room temperature for about an hour and a half.

   90 min

7. 7

   Then transfer the cucumbers to a bowl, container, or pot and cover tightly. Place in the refrigerator for at least 2 hours, ideally overnight.

   120 min

1 serving ≈ 213 g

Nutrition values are estimates. - means data is unavailable.