Korean Cucumber Salad
A refreshing and crunchy salad featuring cucumbers tossed in a spicy and tangy dressing, perfect as a side dish for any meal.
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.
Notes
Store leftovers in an airtight container in the refrigerator for 2–3 days. Flavors may deepen over time, but cucumbers may lose some of their crunch.