Directions 6 steps | 20 Minutes
Rinse the cucumbers and pat dry. Place a cucumber on a cutting board. Place two skewers or chopsticks on each (long) side of the cucumber to serve as a guide. Use a sharp knife to cut ¼-inch straight slices.
Flip the cucumber over and place the skewers or chopsticks on each (long) side of the rectangle again. Thinly slice the cucumber on a diagonal (45°), no larger than ¼ inch wide. Repeat with the remaining cucumbers.
Place the cucumbers in a large bowl and add the kosher salt. Toss until the cucumbers are well coated. Let the cucumbers drain for about 15 minutes.
While the cucumbers are draining, prepare your sauce. In a bowl, combine the minced garlic, gochugaru, soy sauce, brown sugar, vinegar, sesame oil and lemon juice. Whisk until combined.
Once the cucumbers are done draining, thoroughly rinse the cucumbers to remove the salt. Shake to dry.
Toss the cucumbers with the sauce and garnish with sesame seeds. Asian cucumber salad pairs exceptionally well with grilled meats. Serve with meat and steamed rice and enjoy!
This recipe uses Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.