Description
A refreshing and easy-to-make Korean Cucumber Salad with a tangy, spicy dressing, perfect as a side dish.
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
- Wash the cucumbers thoroughly and cut them in half lengthwise, or slice into thin half-moons.
- Sprinkle the cucumber slices with salt and let them rest for about 10 minutes.
- Whisk together the rice vinegar, soy sauce, chili flakes, sugar, sesame oil, and minced garlic (if using) in another bowl.
- Drain the cucumbers and pat them dry with a paper towel.
- Add the cucumber slices to the bowl with the dressing and toss everything together.
- Stir in the sesame seeds and chopped green onions.
Notes
Best served chilled or at room temperature. Store leftovers in an airtight container and enjoy within 1-2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg