Description
This Korean Cucumber Salad recipe is a refreshing and flavorful side dish that pairs perfectly with any Korean meal or as a light snack on its own. The combination of crisp cucumbers, savory soy sauce, nutty sesame oil, and spicy gochugaru creates a harmonious blend of flavors that will tantalize your taste buds.
Ingredients
Scale
Cucumbers:
- 2 large cucumbers (preferably Korean or English), thinly sliced
Dressing:
- 1/2 teaspoon salt
- 2 teaspoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1 teaspoon gochugaru (Korean red pepper flakes), adjust to taste
Garnish:
- 1 green onion, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Prepare Cucumbers: Place the sliced cucumbers in a colander and sprinkle with salt. Let sit for 10–15 minutes to draw out excess moisture. Squeeze cucumbers gently to remove remaining liquid and transfer to a bowl.
- Make Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, garlic, and gochugaru. Pour over cucumbers and toss to combine.
- Add Garnish: Mix in sliced green onion and sesame seeds. Chill for 10 minutes before serving.
Notes
- This salad is best enjoyed fresh but can be refrigerated for up to one day.
- Adjust the amount of gochugaru to suit your preferred level of spiciness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 40
- Sugar: 2g
- Sodium: 370mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
