- 2 small cucumbers, sliced 1/8-inch thick
- 1 teaspoon gochugaru, korean red pepper
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 clove garlic, minced
- 1 tablespoon maple syrup
Add cucumbers to clean mason jar. Mix together remaining ingredients and pour over cucumbers. Cover jar and place in fridge. Let the cucumbers marinate at least 10 minutes before eating (the longer the better).
Once all the cucumbers have been eaten, the leftover marinade can be used as a dressing.