Ingredients:

  • 1.5 lbs Persian cucumbers
  • 1 tbsp Kosher salt
  • 2 tbsp Gochujang
  • 2 tbsp Rice vinegar
  • 1 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp maple syrup
  • 1 clove garlic
  • 1 tsp red pepper flakes
  • 1 tbsp toasted sesame seeds
  • 2 stalks green onions

Instructions:

  1. Place the cucumbers on a cutting board. Using a rolling pin or the bottom of a heavy skillet, gently press down on the cucumbers until they crack open.
  2. Cut the smashed cucumbers into 1-inch chunks.
  3. Toss the cucumber pieces with 1 tbsp of salt in a bowl and let them sit for 15 minutes to draw out excess moisture.
  4. Pour the cucumbers into a colander and shake off the excess liquid without rinsing.
  5. In a small bowl or jar, whisk together Gochujang, rice vinegar, low-sodium soy sauce, toasted sesame oil, maple syrup, minced garlic, and red pepper flakes until emulsified.
  6. Add the drained cucumbers to the dressing and toss until evenly coated.
  7. Garnish with toasted sesame seeds and thinly sliced green onions before serving.