Description
This Korean Cucumber Salad is a refreshing and quick salad recipe perfect for an easy dinner or a weeknight meal. It makes a crisp cucumber side dish that complements any family dinner with vibrant flavors.
Ingredients
Scale
- 2 large cucumbers (Korean or Persian)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili flakes or gochugaru for authentic flavor
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 green onions finely chopped
- 1 garlic clove minced optional
Instructions
- Thoroughly wash and slice the cucumbers into thin rounds or half-moons as you prefer.
- Place the cucumber slices into a large bowl, sprinkle with salt, and mix well. Allow them to rest for 10 minutes to release moisture.
- In a separate bowl, whisk together rice vinegar, soy sauce, chili flakes, sugar, sesame oil, and minced garlic until the sugar dissolves.
- Drain the cucumbers and rinse under cold water to reduce saltiness, then pat dry with a towel.
- Combine the drained cucumbers with the dressing and toss until coated evenly.
- Add green onions and sesame seeds on top, then gently toss again.
- Chill the salad in the refrigerator for about 20 minutes to enhance the flavors before serving.
- Prep Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 100 kcal
- Fat: 7g
- Protein: 3g