Gochujang Korean Cucumber Salad

Slice cucumbers while placed between two chopsticks to ensure a hassle back-style cut. I slice once side diagonally, and the other one horizontally. Traditionally, they’re sliced very thinly- but I like mine with a bit of thickness and crunch. Sprinkle them with sea salt and toss. 

KEY STEP: let cucumbers sit with the salt for ~15 mins and they’ll release their excess moisture. Press down and squeeze any excess water into the sink. This is the best tip- as the dressing/vinaigrette won’t get watered down. Add: Gochujang pastes, rice vinegar, sesame oil, soy or tamari, maple syrup, red pepper flakes, sesame seeds and chives. Toss well to coat. I top mine with a few more chives and sesame seeds for the win! You can also add 2 crushed garlic cloves. Enjoy every bite & make it this weekend! SO good with almost anything and perfect year-round, but especially when warmer weather arrives!