why make this recipe
Korean Cucumber Salad is a refreshing and tasty dish that is easy to prepare. It’s a perfect side dish for any meal. The crunchiness of the cucumbers combined with the spicy and tangy dressing makes it a favorite. Plus, it’s healthy and can be served with a variety of main dishes. This salad is great for gatherings, barbecues, or just a quick meal at home.
how to make Korean Cucumber Salad
Making Korean Cucumber Salad involves the following simple steps:
- Start by washing the cucumbers. If using large cucumbers, slice them in half lengthwise, then cut them into thin half-moon shapes. If you have smaller cucumbers, just slice them into thin rounds.
- Place the cucumber slices in a bowl and sprinkle salt over them. Mix well and let them sit for about 15–20 minutes. This will help draw out excess water and make the cucumbers crunchier.
- In a separate bowl, whisk together the rice vinegar, soy sauce, chili flakes (or gochugaru), sugar, sesame oil, and minced garlic (if using).
- After the cucumbers have rested, rinse them under cold water and drain well.
- Add the cucumber slices to the bowl with the dressing. Toss until the cucumbers are evenly coated.
- Finally, add the chopped green onions and sprinkle sesame seeds on top. Toss again to combine.
- Serve it chilled or at room temperature.
Ingredients :
- 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)
how to serve Korean Cucumber Salad
Korean Cucumber Salad is best served cold or at room temperature. You can serve it in a bowl or on individual plates. It pairs well with rice dishes, grilled meats, or other Asian dishes. For an added touch, consider garnishing it with additional sesame seeds or sliced green onions.
how to store Korean Cucumber Salad
You can store any leftover Korean Cucumber Salad in an airtight container in the refrigerator. It will stay fresh for about 2–3 days. The flavors may deepen over time, but the cucumbers may lose some of their crunchiness.
tips to make Korean Cucumber Salad
- Use young, firm cucumbers for the best texture. If you can find Korean cucumbers, they are ideal; otherwise, Persian cucumbers work well too.
- Adjust the amount of chili flakes depending on your heat preference. If you like it less spicy, cut back on the chili flakes.
- For extra flavor, you could add grated carrots or sliced radishes to the salad.
- If you’re short on time, skip the resting step but note that it helps the cucumbers become crunchier and more flavorful.
variation
You can vary Korean Cucumber Salad by adding different vegetables like sliced bell peppers, carrots, or even radishes. For a protein boost, consider adding some cooked shredded chicken or tofu.
FAQs
Q1: Can I use regular cucumbers instead of Korean or Persian cucumbers?
A: Yes, you can use regular cucumbers, but they may contain more seeds and have a different texture.
Q2: Is this salad gluten-free?
A: Yes, as long as you use a gluten-free soy sauce, this salad can be gluten-free.
Q3: How spicy is the salad?
A: The spice level depends on how much chili flakes you add. You can adjust it to your taste by adding more or less.
Korean Cucumber Salad
Ingredients
Main Ingredients
- 2 large cucumbers (Korean or Persian) Use young, firm cucumbers for the best texture.
- 1 teaspoon salt Sprinkle over cucumbers to draw out excess water.
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce Ensure gluten-free if necessary.
- 1 tablespoon chili flakes (or gochugaru) Adjust to your heat preference.
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds For garnish.
- 2 pieces green onions, finely chopped
- 1 clove garlic, minced (optional) Adds extra flavor.
Instructions
Preparation
- Wash the cucumbers. If using large cucumbers, slice them in half lengthwise, then cut them into thin half-moon shapes. For smaller cucumbers, slice them into thin rounds.
- Place the cucumber slices in a bowl and sprinkle salt over them. Mix well and let them sit for about 15–20 minutes.
- In a separate bowl, whisk together the rice vinegar, soy sauce, chili flakes (or gochugaru), sugar, sesame oil, and minced garlic (if using).
- After the cucumbers have rested, rinse them under cold water and drain well.
- Add the cucumber slices to the bowl with the dressing. Toss until the cucumbers are evenly coated.
- Add the chopped green onions and sprinkle sesame seeds on top. Toss again to combine.
- Serve it chilled or at room temperature.
