Ingredients

• 1 lb. Mini Persian cucumbers

• 2 Tbsp salt

• 1 Tbsp gochujaru/red pepper flakes (more or less to taste)

• 2 Tbsp rice vinegar

• 1 Tbsp soy sauce

• 1 Tbsp brown sugar

• ½ tsp toasted sesame oil

• 1 Tbsp sesame seeds

• 2 green onions

• 2 Tbsp finely chopped cilantro

• 2 cloves minced garlic

• Optional: sliced radishes

Directions

1. Use a pair of chopsticks/utensils you don't mind getting in the way of a kitchen knife and line each cucumber on them. Slice down the cucumber with the knife at a 45° to the cucumber. Turn the cucumber over and now slice down it but with horizontal slices

2. Salt the cucumbers, making sure they are completely covered and set this aside at least 15 minutes but can be done in advance. Rinse the salt off with cold water.

3. Stir the rest of the ingredients together and add cucumbers to it. This can be served immediately or can be stored in the fridge 3-4 days in advance.