March 10, 2026

Cucumber Salad, The Seasoning Ratio I Learned from the Owner of a Truck Stop Restaurant Is Pure Gold

Name: Cucumber Salad, The Seasoning Ratio I Learned from the Owner of a Truck Stop Restaurant Is Pure Gold
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: 1 Cucumber; 1.17 Onion; 7 cm Green onion; 1 tbsp Minced garlic; 1 tbsp Red pepper flakes; 1.67 tbsp Gochujang (red pepper paste); 1 tbsp Sand lance fish sauce; 2 tbsp Vinegar; 1 tbsp Corn syrup; 1 tbsp Sugar; 1.33 tbsp Fine salt; 1.67 tbsp Sesame oil; 1.33 tbsp Toasted sesame seeds

Profile김진순 점심시간Views: 138

Cook time: 20 min
Difficulty: 0.5 out of 5 stars
Servings: Serves 2

Ingredients

Tap to check off

Serves 2

We may earn a commission on purchases made through the links above.

Steps

Slice cucumbers 0.5cm thick and add 1/3 tablespoon of fine salt and let them pickle for 15 minutes.
Rinse the pickled cucumbers 2-3 times in clean water to remove excess saltiness.
Add onion and green onion to the cucumbers, then add minced garlic, red pepper flakes, gochujang, sand lance fish sauce, vinegar, corn syrup, and sugar.
Add 2/3 tablespoon of sesame oil and 1/3 tablespoon of toasted sesame seeds, mix well, and it's done.

Original video