My Korean friend shared this with me, and it's been my favorite ever since!

Recipe Calls for Two Big, Thinly Sliced Cucumbers

1/4 cup of red onion, thinly sliced

1/~ tbsp of brown sauce

1/3 cup rice vinegar

sesame oil, 1 tablespoon

One teaspoon of sugar

Garlic, minced, 1 teaspoon

If desired, add 1/2 teaspoon of red pepper flakes.

1/4 cup of sesame seeds *

Two minced green onions

How to Follow

The red onion and cucumbers, cut thinly, should be mixed in a big basin.

2. In a separate small bowl, combine the rice vinegar, sugar, sesame oil, soy sauce, chopped garlic, and red pepper flakes (if using). Whisk to combine.

3. Gently mix the cucumber and onion combination with the dressing, then pour it over.

4. Give the salad a good 10 minutes to settle so the flavors can combine.

5. Just before serving, garnish with chopped green onions and sesame seeds.

Sixth, give it one more stir before serving cold or warm.

Tips and Variations

If you want to make it more kid-friendly and mild, you may leave out the red pepper flakes. Consider peeled cucumbers for a milder texture if you're feeding finicky diners. For some added crunch and color, try tossing in some thinly sliced bell peppers or shredded carrots. To make this salad more substantial, you may add cooked and chilled shrimp or thinly sliced cooked chicken breast. It can also stand alone as a light supper.