Categories: Condiments/Sauces

Ingredients

• 3 medium Kirby cucumbers, sliced 1/2 inch thick
• Kosher salt
• 1 1/2 tsp sugar
• 6 garlic cloves
• 1 1/2-inch piece fresh ginger, peeled
• 4 tsp gochugaru
• 4 tsp fish sauce
• 1 tbsp. apple cider vinegar

Directions

1. Put the cucumbers in a large heatproof bowl. In a saucepan, whisk together 1 tbsp salt and 2 cups water; bring to a boil over medium-high heat, then pour over the cucumbers and let sit 5 minutes. Drain and rinse under cold water, then return the cucumbers to the bowl. Toss with 1 tsp each salt and sugar; let sit 30 minutes.

2. Meanwhile, pulse the garlic, ginger, and 2 tbsp. water in a mini food processor until finely chopped, scraping down the sides. Transfer to a bowl and stir in the gochugaru, fish sauce, vinegar and remaining 1/2 tsp sugar.

3. Drain and rinse the cucumbers. Blot dry, then toss with the sauce. Transfer to a medium jar; let sit 4 to 6 hours at room temp. Store in the fridge for up to 1 week.

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