Korean Cucumber Salad: Crunchy and Zesty Side Dish with Fresh Flavor
By Ava Mitchell
Korean Cucumber Salad is a refreshing dish that captures the essence of Korean cuisine with crunchy cucumbers and a tangy dressing. Ideal as a side dish for barbecued meats or served over rice, it boasts a delightful balance of sweet, spicy, and savory flavors. With quick preparation and the option to chill for enhanced taste, this salad is perfect for any meal, any time of year. It's a simple yet impactful addition that will impress your guests and elevate your dining experience.
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 clove garlic, minced (optional)
Instructions
- 1
Wash the cucumbers thoroughly and cut them into thin slices, either round or half-moons.
- 2
Place the sliced cucumbers in a large bowl, sprinkle with salt, and mix well.
- 3
Let the cucumbers sit for about 10 minutes to draw out excess moisture.
- 4
In a separate bowl, combine the rice vinegar, soy sauce, chili flakes, sugar, sesame oil, and minced garlic if using. Stir until the sugar is dissolved.
- 5
After the cucumbers have released some moisture, drain them and rinse under cold water to reduce the saltiness.
- 6
Pat the cucumbers dry with a clean towel.
- 7
In the bowl with the cucumbers, add the dressing and toss to ensure all the cucumber slices are evenly coated.
- 8
Sprinkle the chopped green onions and sesame seeds over the salad, and give it one last gentle toss to mix everything.
- 9
For best results, let the salad chill in the refrigerator for about 20 minutes before serving.
Nutrition (per serving)
Calories
100
Protein
3g
Fat
7g
