Description
A fresh, crunchy side that brightens any meal, this Korean Cucumber Salad is quick, tangy, and a little spicy, making it the perfect complement to heavier dishes.
Ingredients
Vegetables
- 2 large cucumbers (Korean or Persian)
- 2 pieces green onions, finely chopped
- 1 clove garlic, minced (optional) (Use if you want bite.)
Dressing
- 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 (For garnish.)
Instructions
Preparation
- Slice the cucumbers thinly into rounds about 1/8 to 1/4 inch thick.
- Toss the cucumber slices with salt in a bowl and let them sit for 10 minutes.
- Drain or gently squeeze the cucumbers and discard the liquid.
Dressing
- In a small bowl, whisk together rice vinegar, soy sauce, chili flakes, sugar, and sesame oil until the sugar dissolves.
- If using, add the minced garlic to the dressing and stir well.
Combining
- Combine the drained cucumbers and dressing in a bowl and toss to coat evenly.
- Sprinkle sesame seeds and green onions on top and give it one more gentle toss.
- Taste and adjust seasoning with more salt or vinegar as needed.
Notes
Serve chilled or at room temperature, pairs well with grilled meats, rice bowls, or noodle dishes. Store leftovers in an airtight container in the refrigerator for 2-3 days. Do not freeze.
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: Asian, Korean