Korean Cucumber Salad: An Incredible Ultimate Recipe for an Amazing Side Dish
- Prep
- 10 min
- Total
- 30 min
- Serves
- 4
- Calories
- 100 kcal
- Protein
- 3.00 g
- Carbs
- 7.00 g
- Fat
- 7.00 g
Ingredients
- 2 largecucumbers (Korean or Persian)
- 1 teaspoonsalt
- 2 tablespoonsrice vinegar
- 1 tablespoonsoy sauce
- 1 tablespoonchili flakes (or gochugaru)
- 1 teaspoonsugar
- 1 tablespoonsesame oil
- 1 tablespoonsesame seeds
- 2 numbergreen onions, finely chopped
- 1 clovegarlic, minced (optional)
Instructions
- 1
Wash the cucumbers thoroughly. Cut them into thin slices, either round or half-moons according to your preference.
- 2
Place the sliced cucumbers in a large bowl. Sprinkle with salt, and mix well. Let them sit for about 10 minutes to draw out excess moisture.
- 3
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.
- 4
After the cucumbers have released some moisture, drain them and rinse under cold water to reduce the saltiness. Pat dry with a clean towel.
- 5
In the bowl with the cucumbers, add the dressing you just prepared. Toss to ensure all the cucumber slices are evenly coated.
- 6
Sprinkle the chopped green onions and sesame seeds over the salad, and give it one last gentle toss to mix everything.
- 7
For best results, let the salad chill in the refrigerator for about 20 minutes before serving. This allows the flavors to meld beautifully.