Ingredients
3 medium seedless cucumbers
2 tablespoons coarse salt (do not use fine table salt)
1 tablespoon sugar
3 tablespoons white rice vinegar
3 tablespoons Korean chili pepper paste (gochujang)
1 tablespoon very-finely minced garlic
2 tablespoons coarse Korean chili powder (gokchu garu)
1/2 tablespoon very-finely minced fresh ginger
4 scallions, sliced in 2-inch (5cm) batons, including the green part
Preparation
In a large jar, thoroughly mix together the salt, vinegar, sugar, and Korean red pepper powder. Add the cucumber and onion slices, then mix. Refrigerate for 2 to 3 hours before serving. Squeeze lemon on each serving
