Korean Cucumber Salad (2 Ways)

Steps

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1. 1
   For the classic spicy version, combine 1 tbsp Korean chili pepper flakes, 1.5 tbsp vinegar, 1 tbsp sugar, 1 tbsp toasted sesame oil, 0.5 tbsp sesame seeds, 0.5 tbsp minced garlic, and 0.5 tsp salt in a small container. Mix well.
   ▶ ≈1:30
2. 2
   Trim the ends off the cucumber and cut it into bite-sized pieces. Size and shape don't matter much—cut according to your preference.
   ▶ ≈2:06
3. 3
   Pour the dressing over the cucumber pieces and toss gently until everything is well coated. Transfer to a serving plate and eat immediately. Do not store for long as cucumbers will release water and lose their crunch and flavor.
   ▶ ≈2:32
4. 4
   For the fusion version, trim the ends off two cucumbers. Place them in a plastic bag and smash them with the back of a knife, rolling pin, or wine bottle to create uneven surfaces that will better absorb the dressing.
   ▶ ≈5:02
5. 5
   Remove the cucumbers from the bag, tear them into bite-sized pieces, and place them in a mixing bowl.
   ▶ ≈5:29
6. 6
   In a small container, combine 1 tbsp sugar, 2 tbsp vinegar, 1 tbsp minced garlic, and 1 tsp salt. Mix well. Optionally add a pinch of MSG to enhance the cucumber flavor.
   ▶ ≈5:55
7. 7
   Pour the dressing over the cucumbers and gently toss everything together with your hands.
   ▶ ≈6:32
8. 8
   For the final touch, add about 2.5 tbsp of freshly ground toasted sesame seeds and mix one more time. Transfer to a serving plate and serve immediately.
   ▶ ≈6:44