Korean Cucumber Kimchi by A Culinary Affair

Ingredients

• 3 long English cucumbers
• 3 to 4 tbsp salt, for salting
• 1/2 cup thinly chopped carrots
• 1/2 cup green onion cut into 1-inch pieces
• 1/2 cup thinly sliced onion
• 1 tbsp garlic, minced
• 2 tbsp gochugaru
• 1 tbsp soy sauce
• 1 tbsp sesame seeds
• 1 tbsp vinegar
• 1 tbsp honey
• 1 tbsp red chili powder, optional substitute for gochugaru

Instructions

1. Slice the cucumbers into bite-size pieces, then toss with the salt and let sit for 15 minutes until slightly softened.
2. Rinse the cucumbers well and drain thoroughly, then gently squeeze out excess water so the seasoning clings.
3. Combine the carrots, spring onion, onion, garlic, gochugaru, soy sauce, sesame seeds, vinegar, and honey in a large bowl.
4. Add the drained cucumbers and toss for 1 to 2 minutes until everything is evenly coated and glossy.
5. Taste and adjust with a pinch more salt or a little extra honey if needed, then serve right away for maximum crunch or chill for 20 minutes for a colder side dish.