To prepare this salad, start by picking some Persian cucumbers. “I like to use Persian cucumbers for this salad because they have less water and their smaller size makes them easier to cut,” Hahn says. You will also need a variety of spices for the marinade – rice vinegar, salt, fresh garlic, soy sauce, gochugaru, sesame oil, sugar and sesame seeds. “If you want less spice, you can omit the gochugaru where all the heat comes from,” Hahn says.

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