2 spring onions
1 tbsp gochujang paste (Korean chili paste available in Korean grocery stores)
¼ tbsp soy sauce
2 tbsp fish sauce
1 tbsp vinegar
1 tbsp sugar
½ minced garlic
A pinch of salt
½ tbsp sesame oil
½ tbsp toasted sesame seed
½ tbsp sea salt for soaking
2 tbsp sea salt for washing
First, cut the cucumbers lengthwise in half and then diagonally into thin slices. Wash the cucumber pieces with salt and water.
Next, gently toss the cucumber slices with sea salt and set aside for about 10 minutes.
Meanwhile, take half an onion and slice it thinly.
In a bowl, mix the remaining seasoning ingredients to make the sauce.
After 10 minutes of resting the cucumber slices, drain the excess liquid. Avoid squeezing them.
Next, add the cucumber pieces and sliced onions into the sauce, and mix well.
Finally, sprinkle some sesame seeds on top and serve as a side dish.