Korean Cucumber Salad
A refreshing and delicious side dish featuring crisp cucumbers, sesame oil, and a flavorful dressing.
Ingredients
Main Ingredients
- 2 large cucumbers (Korean or Persian) Use fresh, firm cucumbers.
- 1 teaspoon salt For drawing out moisture.
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce Use tamari or coconut aminos for soy-free.
- 1 tablespoon chili flakes Or gochugaru for authentic flavor.
- 1 teaspoon sugar Use a sweetener of choice if watching sugar intake.
- 1 tablespoon sesame oil Provides a rich, nutty flavor.
- 1 tablespoon sesame seeds For garnish and crunch.
- 2 pieces green onions, finely chopped
- 1 clove garlic, minced (optional) For added flavor.
Instructions
Preparation
- Wash cucumbers thoroughly, leaving skins on for Korean cucumbers; peel Persian cucumbers if desired.
- Slice cucumbers in half lengthwise, then cut into half-moon shapes.
- Place sliced cucumbers in a colander and sprinkle with salt. Let sit for 10-15 minutes.
- Combine rice vinegar, soy sauce, chili flakes, and sugar in a small bowl; stir until sugar dissolves.
- Finely chop green onions and mince garlic, if using.
- Rinse the cucumbers under cold water to remove excess salt and drain well.
Assembly
- In a large bowl, combine cucumbers with the dressing, green onions, and minced garlic.
- Drizzle sesame oil over the salad and toss gently.
- Sprinkle sesame seeds over the top.
- Chill in the refrigerator for 10-15 minutes before serving.
- Before serving, give the salad a gentle toss, and serve chilled.
Notes
Store in an airtight container in the refrigerator for 2-3 days. Avoid freezing as cucumbers may become mushy.