Korean Cucumber Salad
A refreshing and crunchy Korean cucumber salad dressed in a tangy, flavorful sauce, perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean
- Diet: Vegan
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)
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 green onions, finely chopped
- 1 garlic clove, minced (optional)
Instructions
- Prepare the cucumbers: Slice the cucumbers lengthwise and then into bite-sized pieces.
- Salt them: Sprinkle the salt over the cucumbers and let them sit in a colander for about 10-15 minutes.
- Make the dressing: In a bowl, mix rice vinegar, soy sauce, chili flakes, sugar, sesame oil, and minced garlic if using. Whisk until combined.
- Combine: After the cucumbers have released some water, rinse them and pat them dry. Toss them in the dressing, adding the green onions and sesame seeds last.
- Chill: Allow it to sit for a few minutes to let flavors meld.
Notes
For extra flavor, let the salad marinate for longer. Always taste and adjust seasoning before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg