Ingredients
6
6 servings
- •1 English cucumber
- •1 teaspoon kosher salt
- •2 scallions, white and light green parts only, finely chopped
- •2 tablespoons rice vinegar
- •2 cloves garlic, finely chopped
- •¼ inch piece fresh ginger, finely chopped
- •1 tablespoon hot chile oil
- •1 tablespoon Korean chile powder
- •1 teaspoon white sugar
- •½ teaspoon fish sauce
Instructions
- Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
- Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.
- Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.
Nutritional Facts
Per 6 servings
- Calories: 34
- Carbohydrate: 4g
- Fat: 2g
- Fiber: 1g
- Protein: 1g
- Sugar: 2g
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