Spicy Korean Cucumber Salad

Bahan-bahan (4 porsi)

• 24 ounces (680g) cucumbers* ((Persian, Japanese, Korean, or English cucumbers) )
• 1 teaspoon kosher salt
• 1 large shallot, (thinly sliced)
• 2 scallions, (sliced on a bias )
• 1 tablespoon white sesame seeds, (toasted or roasted**)
• 2 tablespoons gochujang ((Korean red chile paste)***)
• ½ tablespoon gochugaru ((Korean red chile flakes))
• 1 ½ tablespoons toasted sesame oil****
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons agave nectar or organic cane sugar
• 3 g arlic cloves, (minced or crushed with a press)