3-4 lbs of cucumbers (mini, pickling or english cucumbers work best... regular, not so much)
1 stalk green onions
1-2 jalapeños (up to you how spicy you want it)
1 cup vinegar (apple cider works best)
1/4 cup water
1 tbs sesame oil
1 tbs sesame seeds (optional)
2 tbs gochujang sauce (the red bin at the Korean market)
2 tsp kosher salt
2 tsp sugar (optional for sweetness)
1/4 cup red pepper flakes (Korean, not Italian but either is fine)
First thing to do is cut up the jalapeños, green onion and cucumbers.
Next you want to mix all of the ingredients together into your mixing/storage bowl. I don't like dirtying too many dishes so I use the same container to mix and store. So it all goes in with exception of the cucumbers. Once everything is in and mixed well (so the gochujang is no longer in chunks), taste the mix and be sure it's to your liking. You can add salt, vinegar or water to adjust to your taste.
Once you get the flavor you like, go ahead and mix in the cucumbers. Use a sealable container, close it up and give it a nice shake.
You can eat it now, but it won't be anywhere near as tasty as it should be. Let it sit in the fridge for at least an hour before enjoying. Overnight is even better. This Korean Cucumber Salad recipe should last in the fridge for 1-2 weeks because of the vinegar and oil (unless you eat it all before then like me). Anything longer than that, throw it out and take another 15 minutes to make more.
Some of the health benefits of cucumber:
*Cures diabetes, reduces cholesterol and controls blood pressure -
*Promotes joint health, relieves gout and arthritis pain
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