Description
A light, zesty, and refreshing Korean Cucumber Salad, bursting with flavor and perfect as a side dish.
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
- Slice the cucumbers into thin rounds or half-moons.
- Sprinkle with salt and let sit in a colander for 10-15 minutes to draw out moisture.
- In a small bowl, whisk together rice vinegar, soy sauce, sugar, chili flakes, and sesame oil until smooth.
- Rinse the cucumbers under cold water, pat dry, and place in a large bowl.
- Combine cucumbers with the dressing, garlic (if using), sesame seeds, and green onions; toss gently to coat.
- Let the salad chill in the refrigerator for 15-30 minutes before serving.
Notes
Serve the salad in a Korean-style serving bowl or a simple glass bowl to highlight the vibrant colors. Customize with proteins or toppings as desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 2g
- Sodium: 270mg
- 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, refreshing side dish, easy recipe