Korean Cucumber Salad

Recently I tried some Korean Cucumber Salad while I was out and about and couldn't believe this had eluded me for so long. I immediately went to work trying to recreate this with all our food allergies in mind and was able to come up with this!

The older kids and I loved it however the ever so hard to please six and under crowd thought I had lost my mind for even suggesting such a torture due to the spice. For them next time I would cut the gochugaru amount in at least half.

Needed:

4 English Cucumbers

For Sauce:

4 Tablespoons soy sauce (GF for us)

4 Tablespoons organic sesame oil

8 cloves minced garlic

8 teaspoons organic rice vinegar

5 teaspoons of gochugaru (7-8 if you love the heat like I do)

4 teaspoons organic granulated sugar

4 teaspoons toasted sesame seeds

Thinly slice the cucumber and put in a large bowl. Mix all ingredients in separate bowl and whisk well. Pour on cucumbers and coat evenly.