Description
This Easy Korean Cucumber Salad is a refreshing and flavorful side dish that pairs perfectly with any Korean meal. The combination of crunchy cucumbers, spicy gochugaru, and savory soy sauce creates a delicious blend of flavors that will tantalize your taste buds.
Ingredients
Scale
Cucumbers:
- 4 cups thinly sliced cucumbers (about 2 large cucumbers)
- 1 teaspoon salt
Dressing:
- 2 green onions, thinly sliced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 1 teaspoon minced garlic
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare Cucumbers: Place the sliced cucumbers in a colander, sprinkle with salt, and toss to coat. Let sit for 15 minutes to draw out excess moisture. Rinse briefly under cold water, then gently squeeze or pat dry.
- Make Dressing: In a large bowl, combine cucumbers, green onions, gochugaru, rice vinegar, soy sauce, sesame oil, sugar, and minced garlic. Toss until cucumbers are evenly coated.
- Serve: Sprinkle with toasted sesame seeds before serving. Serve immediately or refrigerate for up to 2 hours for deeper flavor.
Notes
- Adjust the amount of gochugaru to your spice preference.
- For a non-spicy version, replace gochugaru with a sprinkle of paprika for color and skip the garlic for a milder taste.
- Prep Time: 15 minutes (plus 15 minutes salting)
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook, Tossing
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 3 g
- Sodium: 340 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
