Instructions

• Slice off cucumber ends, then cut in half lengthwise. Smash each piece with flat side of knife until it cracks, then tear or cut into bite-sized chunks.
• Place cucumbers in colander over bowl. Sprinkle with 1 teaspoon salt and toss. Let rest in fridge for 30 minutes (or up to 4 hours).
• To make dressing, whisk together gochujang, red chili flakes, sesame oil, tamari, rice vinegar, sugar, and garlic in large bowl.
• After resting, discard excess water from cucumbers. Squeeze handful at a time to remove extra moisture.
• Add cucumbers, shallots, and light green onions pieces to dressing. Massage with hands for 1 minute to coat.
• To garnish, sprinkle with sesame seeds and dark green onions pieces. Serve with Soy Pork Chops and Korean Egg Rolls (see original recipes).