Serves 6

Ingredients:

• 2 medium cucumbers (English or Persian work best)
• 1 tsp salt
• 1 tsp sugar
• Pickling Brine:
• 3 tbsp rice vinegar (or white vinegar)
• 1 tbsp sugar
• ½ tsp salt
• 1 tsp sesame oil
• 1 clove garlic, minced
• ½ tsp red pepper flakes (gochugaru or crushed red chili flakes; optional)
• 1 tsp toasted sesame seeds (for garnish)
• 1 spring onion, thinly sliced (optional)

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Instructions:

1. Prep Cucumbers:
2. Slice cucumbers thinly (about 2–3 mm thick). A mandoline helps for even slices.
3. Toss with 1 tsp salt and 1 tsp sugar. Let sit in a colander for 15–20 minutes to draw out excess water.
4. Rinse briefly and pat dry with a paper towel.
5. Make Brine:
6. In a small bowl, mix rice vinegar, sugar, salt, sesame oil, garlic, and red pepper flakes.
7. Stir until sugar and salt are dissolved.
8. Pickle:
9. Add the cucumber slices to the brine. Mix well.
10. Let sit for at least 15–30 minutes. For best flavor, refrigerate for 1–2 hours before serving.
11. Garnish:
12. Sprinkle with sesame seeds and sliced spring onion before serving.