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Korean Cucumber Salad

A vibrant and refreshing dish made with crunchy cucumbers and bold flavors, perfect as a side in Korean meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Korean
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large cucumbers Choose firm ones, English cucumbers are ideal.
  • 1 tablespoon salt Used to draw out moisture from cucumbers.
  • 2 tablespoons rice vinegar Can substitute with apple cider or white vinegar.
  • 1 tablespoon sugar Balances the flavors.
  • 1 tablespoon sesame oil Adds nuttiness to the salad.
  • 1-2 teaspoons Korean red pepper flakes (gochugaru) Adjust for desired spice level.
  • 2 cloves garlic, minced Adds depth of flavor.
  • 1 tablespoon sesame seeds For garnish.
  • 2 stalks green onions, chopped For garnish and flavor.

Method
 

Preparation
  1. Slice the cucumbers thinly and place them in a bowl. Sprinkle with salt and let them sit for about 15 minutes to draw out moisture.
  2. In a separate bowl, whisk together the rice vinegar, sugar, sesame oil, Korean red pepper flakes, and garlic.
  3. After 15 minutes, rinse the cucumbers under cold water and drain well.
  4. Combine the cucumbers with the dressing and mix well.
  5. Add sesame seeds and green onions, and toss to combine.
Serving
  1. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Notes

For crunchier cucumbers, choose firm ones, preferably English cucumbers. Adjust the spice level of the salad by varying the amount of Korean red pepper flakes. Allow the salad to sit in the refrigerator for about 30 minutes to enhance the flavor.