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Serve chilled as a side dish or appetizer.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Stir before serving as the spices may settle.
Variations:
Add a splash of rice vinegar or sesame oil for extra tang and aroma.
Substitute Korean red pepper flakes with chili powder if unavailable, adjusting the amount to your preferred spice level.
FAQ:
Q: Can I use regular cucumbers instead of Korean cucumbers?
A: Yes, but Korean cucumbers are crisper and less watery, so they’re preferred for this salad.
Q: How spicy is this salad?
A: The spiciness depends on the amount of Gochugaru used. Adjust to your taste!
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