Korean Cucumber Salad
Korean Cucumber Salad is a vibrant and refreshing side dish that brings together the crispness of cucumbers with a delightful tangy and spicy dressing. This incredible recipe is perfect for barbecues, picnics, or as a light snack any time of the year. With minimal preparation time, it’s an ideal choice for busy weeknights or last-minute gatherings. The savory blend of rice vinegar, soy sauce, and sesame oil will tantalize your taste buds, while its health benefits make it a guilt-free addition to any meal. Customize the spice level to your liking and enjoy this versatile salad alongside grilled meats, rice dishes, or even on its own!
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 4
- Category: Side Dish
- Method: None
- Cuisine: Korean
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
- Wash cucumbers thoroughly and slice thinly if using Korean cucumbers; keep Persian cucumbers whole or sliced based on preference.
- Sprinkle salt over sliced cucumbers and let sit for about 10 minutes to draw out excess moisture.
- In a mixing bowl, whisk together rice vinegar, soy sauce, chili flakes (or gochugaru), sugar, and sesame oil.
- Rinse salted cucumbers under cold water to remove excess salt; drain well.
- Combine cucumbers with the dressing mixture along with sesame seeds and green onions; toss until evenly coated.
- Serve immediately or chill in the refrigerator for about 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 45
- Sugar: 3g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg