Korean Spicy Cucumber Salad
- 2 cucumbers , thinly sliced
- 2 teaspoons kosher salt
- 1 - 1 1/2 tablespoons red pepper flakes , depending on taste
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame seeds
- 1 clove garlic , minced
- 1 teaspoon sesame oil
- 1 tablespoon organic sugar
Combine cucumbers and salt in a colander and place over a bowl or in the sink. Allow to sit for 20-30 minutes.
Place salted cucumbers on a layer of paper towels and pat dry.
Combine red pepper flakes, rice vinegar, sesame seeds, garlic, sesame oil and sugar in a bowl.
Add cucumbers and toss well. Serve chilled.