Cucumber: Any cucumber with thin skin works well for this salad. Traditionally Korean cucumbers are used but they can be harder to find. Persian cucumbers are an excellent choice because of their smaller size. English cucumbers and mini snacking cucumbers are also suitable alternatives.

Green Onions: Green onions add freshness and flavours to the salad.

Garlic: Garlic gives Korean cucumber salad a sharp, savory depth and fragrant aroma. It also helps balance the spicy heat of Korean Chili flakes.

Onion: Thinly sliced onion contributes a pleasant, savory crunch. Its sharpness works especially well with the spicy, salty and tangy dressing.

Soy sauce or Tamari: Soy sauce and tamari can be used interchangeably. Tamari is a Japanese-style soy sauce brewed without wheat, making it gluten-free ad it has a slightly more pronounced tartness.

Gochugaru: Gochugaru is a Korean chili pepper powder made from a specific variety of Korean chili. Its heat can vary, but it is generally medium-spicy. For the best flavour, look for gochugaru made from sun-dried peppers.

Sugar: A small amount of sugar helps balance the salty and spicy flavours of the dressing. You only need a little to create the right balance

Toasted Sesame Oil: Use toasted sesame oil, recognizable by its dark colour and rich, nutty aroma. It contributes both nuttiness and umami to the dressing. It also helps thicken the seasoning sauce so it coats every slice of cucumber beautifully. For the best flavour don’t skip it.

Sesame Seeds: Sesame seeds add texture and when toasted, provide another layer of umami that complements the toasted sesame oi. You can purchase them plain or toasted. If you have plain sesame seeds just toast them in a hot, dry skillet over medium heat for about 90 seconds or until fragrant.