Ingredients:
2 mini cucumbers or pickling cucumbers1 tsp salt
2 tsp rice vinegar
1 tsp sugar
1 tsp gochugaru
1 clove of garlic
Directions:
Slice the cucumbers as evenly and thinly as you can. Place in a bowl and sprinkle on the salt before tossing to make sure you have even coverage. Let the cucumber slices sit for 20 minutes to let the salt draw out excess water.Pour off the water and then add the rest of the ingredients, stir well to combine. Cover and let sit in the fridge for at least 10 minutes and up to a week. The pickles will get less crisp but spicier the longer they are allowed to marinate.
Enjoy as a surprisingly refreshing snack or as a perfect compliment to some bulgogi.
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