Description
A quick and refreshing side dish, Korean Cucumber Salad bursts with flavor and complements nearly any meal.
Ingredients
Scale
- 2 large cucumbers (Korean or Persian)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili flakes (or gochugaru)
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 green onions, finely chopped
- 1 garlic clove, minced (optional)
Instructions
- Prepare the Cucumbers: Slice the cucumbers into thin rounds or half-moons and sprinkle with salt. Let sit for 10-15 minutes.
- Mix the Dressing: In a bowl, whisk together rice vinegar, soy sauce, sugar, chili flakes, and sesame oil until combined.
- Combine Ingredients: Rinse cucumbers under cold water, pat dry, then mix in a large bowl with the dressing, sesame seeds, and green onions.
- Taste Test & Adjust: Taste the salad and adjust seasoning as needed.
- Chill and Serve: Refrigerate for 15-30 minutes before serving.
Notes
For a fuller salad, add shredded chicken or shrimp. Substitute soy sauce with liquid aminos for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 2g
- Sodium: 400mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Korean salad, cucumber salad, Oi Muchim, refreshing side dish, vegan, quick recipe