- 1 English cucumber
- 1 teaspoon kosher salt
- 2 scallions, white and light green parts only, finely chopped
- 2 tablespoons rice vinegar
- 2 cloves garlic, finely chopped
- 1/4 inch piece fresh ginger, finely chopped
- 1 tablespoon hot chile oil
- 1 tablespoon Korean chile powder
- 1 teaspoon white sugar
- 1/2 teaspoon fish sauce
- Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
- Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.
- Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.