Korean Cucumber Salad
A bright and refreshing salad made with crunchy cucumbers, tangy dressing, and a touch of spice, perfect as a side dish or light lunch.
Ingredients
Main Ingredients
- 2 large cucumbers (Korean or Persian) English cucumbers can be substituted.
- 1 teaspoon salt Helps draw out moisture.
- 2 tablespoons rice vinegar Apple cider vinegar can be used as a substitute.
- 1 tablespoon soy sauce Adds umami flavor.
- 1 tablespoon chili flakes (or gochugaru) Adjust based on desired heat level.
- 1 teaspoon sugar Balances flavors.
- 1 tablespoon sesame oil Brings warmth and depth to the salad.
- 1 tablespoon sesame seeds For garnish and added crunch.
- 2 pieces green onions, finely chopped Adds freshness.
- 1 clove garlic, minced (optional) For extra flavor.
Instructions
Preparation
- Wash and slice the cucumbers into your preferred thickness.
- Place the sliced cucumbers in a colander and sprinkle them with salt. Let them sit for about 10-15 minutes.
- In a bowl, whisk together the rice vinegar, soy sauce, chili flakes (or gochugaru), sugar, and sesame oil until the sugar dissolves.
- Once the cucumbers have sweated out some of their liquid, gently squeeze them to remove excess moisture.
- Toss the cucumbers into the bowl with the dressing. Gently fold in sesame seeds, chopped green onions, and minced garlic if using.
- Let the salad sit for about 10 minutes before serving.
Notes
This salad is best served chilled as a side dish to grilled meats or as a light lunch. Can be stored in an airtight container for about 2-3 days in the fridge.