Cucumbers Recipe

Prepare cucumbers

Wash cucumbers. If using English cucumbers, halve lengthwise and thinly slice on a bias into 1/8–1/4" (3–6 mm) slices. If using Kirby, keep skin on and slice into coins. Measure about 2 cups sliced cucumbers and place in a large bowl.

Toss cucumbers with 1 teaspoon salt and let sit 10 minutes to draw out water. After 10 minutes, gently squeeze or drain any excess liquid and return cucumbers to the bowl.

Whisk together rice vinegar (2 tbs), granulated sugar (1 tsp), and 1 tablespoon neutral oil until sugar dissolves. Taste and adjust acidity/sweetness. Toss dressing with the drained cucumbers and set aside in the refrigerator while you prepare the other components.

Heat a small heavy skillet (cast iron or stainless) over medium-high heat until hot. Add 3 tablespoons neutral oil and warm for 15–20 seconds.

Reduce heat to medium. Add the thinly sliced garlic in a single layer. Fry, stirring or tossing frequently so slices brown evenly. Watch carefully: you want the garlic to darken to a deep brown (nearly black at edges) to achieve a smoky/burnt garlic flavor, not to fully char to ash. This will take 2–4 minutes depending on heat. Remove garlic when deep golden-brown to dark brown and place on a paper towel-lined plate to stop cooking.

Reserve the garlic-infused oil in a small heatproof bowl. Let oil cool for 1 minute, then stir in 1 teaspoon toasted sesame oil and 1 teaspoon gochugaru. Taste the oil — it should be fragrant, smoky, and mildly spicy. Adjust gochugaru up to 1.5 tsp if you prefer more heat.

Place 1 cup drained, rinsed hominy in a small bowl. Toss with 1 tablespoon lime juice, 1/2 teaspoon kosher salt, and the chopped cilantro (if using). Optionally, warm hominy briefly in a skillet over medium heat for 2–3 minutes to take off the canned chill and add a bit of toasted flavor. Let cool slightly.

Taste and adjust seasoning — hominy should be bright and lightly salted to contrast the cucumbers.

Remove dressed cucumbers from the refrigerator. Spoon the hominy mixture over one side of the cucumber bowl or scatter across the top, keeping components distinguishable for contrast.

Drizzle the reserved burnt garlic oil and gochugaru mixture evenly over the cucumbers and hominy. Sprinkle the crisped garlic slices on top for texture.

Garnish with toasted sesame seeds and sliced scallion. Serve immediately with lime wedges on the side for extra acidity.

Leftovers: refrigerate in an airtight container up to 24 hours; the cucumbers will soften over time and oil-flavor will intensify.