Korean Cucumber Salad
A bright and tangy salad featuring refreshing cucumbers and a savory dressing, perfect as a side dish or light snack.
Ingredients
Main ingredients
- 2-3 cucumbers cucumbers, thinly sliced
- 1 tablespoon salt to draw out moisture
- 2 tablespoons rice vinegar can substitute with apple cider or white vinegar
- 1 tablespoon sesame oil can substitute with peanut oil
- 2 cloves garlic, minced
- 1 teaspoon sugar or use honey/agave syrup
- 1 teaspoon gochugaru Korean chili flakes, can substitute with red pepper flakes
- 2 teaspoons sesame seeds
- 1 green onion green onion, thinly sliced
Instructions
Preparation
- Gather all your ingredients and kitchen tools.
- Wash the cucumbers and cut them into thin slices.
- In a large bowl, combine the sliced cucumbers with salt and toss to coat.
- Let the cucumbers sit for about 15-20 minutes to draw out moisture.
- In a separate bowl, whisk together rice vinegar, sesame oil, minced garlic, sugar, and gochugaru to create the dressing.
- After 15-20 minutes, drain the cucumbers and pat them dry with a paper towel.
- Add the drained cucumbers to the bowl with the dressing and toss gently.
- Sprinkle the sesame seeds and sliced green onions over the salad and toss gently again.
- Serve immediately or chill before serving for enhanced flavors.
- Optionally, garnish with additional sesame seeds before serving.
Notes
This salad can be adjusted to include various ingredients like herbs, nuts, or additional vegetables.