Korean Cucumber Salad
A refreshing and vibrant salad that adds a delightful crunch to any meal with its tangy and slightly spicy flavor.
Ingredients
Main Ingredients
- 2 large large cucumbers (Korean or Persian) Peel if using large cucumbers; Korean or Persian cucumbers recommended for extra flavor.
- 1 teaspoon salt Used to draw out excess moisture from cucumbers.
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili flakes (or gochugaru for authentic flavor) Adjust spice level to preference.
- 1 teaspoon sugar
- 1 tablespoon sesame oil Or substitute with olive oil for a different twist.
- 1 tablespoon sesame seeds
- 2 green onions, finely chopped
- 1 clove garlic, minced (optional)
Instructions
Preparation
- Wash the cucumbers thoroughly. Peel if using large cucumbers for taste.
- Slice the cucumbers into thin rounds or half-moons as desired.
- Place the sliced cucumbers in a bowl, sprinkle with salt, and let them sit for about 10 minutes to draw out excess moisture.
- After 10 minutes, drain the liquid that has formed in the bowl.
- In a separate bowl, mix together the rice vinegar, soy sauce, chili flakes (or gochugaru), sugar, sesame oil, minced garlic, and sesame seeds.
- Add the drained cucumbers to the dressing and toss well to combine.
- Stir in the finely chopped green onions before serving.
Notes
Serve immediately or chilled. Pairs well with grilled meats or other meals. Store in an airtight container in the refrigerator for 2-3 days; best enjoyed fresh for texture.