Seasoned Korean Cucumbers

Seasoned Korean Cucumbers

Prep Time 45 minutes
Course Side Dish
Cuisine Korean


  • 10-12 whole persian cucumber coined
  • 3.5 tsp kosher salt
  • 1 whole carrot julianned
  • 4 cloves garlic minced
  • 4 tsp gochugaru (Korean pepper flakes)
  • 1 tsp sesame oil
  • 1.5 tsp fish sauce
  • 1 tbsp rice vinegar
  • 3 tsp granulated sugar


  • Chop up Persian cucumbers into half inch coins. Add 2 tsp of kosher salt and mix thoroughly. Set cucumbers aside for 20-30 minutes to draw out excess moisture.
  • Cut carrots into match sticks (julienned). Combine 1.5 tsp of kosher salt, minced garlic, gochugaru, fish sauce, rice vinegar and sugar with carrots.
  • Rinse cucumbers thoroughly with water and dry with clean kitchen towels.
  • Combine cucumbers and carrot mixture. Taste and adjust per your preference!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating