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Thinly slice the 2 cucumbers and add them to a large mixing bowl.

Add the 1 thinly sliced onion to the bowl with the cucumbers.

Carefully drain any excess liquid that has accumulated from the cucumbers and onion from the bowl. This helps prevent the salad from becoming watery.

Add a few squeezes of Sriracha sauce over the cucumbers and onion, adjusting the amount to your preferred level of spice.

Pour the 1 tablespoon of rice vinegar into the bowl.

Add the 1 tablespoon of sesame oil to the mixture.
Sprinkle the 1 tablespoon of gochugaru (Korean chili flakes) into the bowl.

Add the 1 teaspoon of salt.

Mix all the ingredients thoroughly with a spoon until everything is well combined and coated with the dressing. Serve immediately or chill for a short period before serving for enhanced flavors.


Thinly slice the 2 cucumbers and add them to a large mixing bowl.

Add the 1 thinly sliced onion to the bowl with the cucumbers.

Carefully drain any excess liquid that has accumulated from the cucumbers and onion from the bowl. This helps prevent the salad from becoming watery.

Add a few squeezes of Sriracha sauce over the cucumbers and onion, adjusting the amount to your preferred level of spice.

Pour the 1 tablespoon of rice vinegar into the bowl.

Add the 1 tablespoon of sesame oil to the mixture.
Sprinkle the 1 tablespoon of gochugaru (Korean chili flakes) into the bowl.

Add the 1 teaspoon of salt.

Mix all the ingredients thoroughly with a spoon until everything is well combined and coated with the dressing. Serve immediately or chill for a short period before serving for enhanced flavors.
