Korean Cucumber Salad
A refreshing and tangy Korean side dish made with crisp cucumbers, savory sauces, and a hint of heat.
Ingredients
Main ingredients
- 2 large Korean or Persian cucumbers Both varieties are crunchy and refreshing.
- 1 teaspoon salt To coax out moisture from the cucumbers.
- 2 tablespoons rice vinegar For tanginess.
- 1 tablespoon soy sauce Adds depth and umami.
- 1 tablespoon chili flakes Or gochugaru for a spicy kick.
- 1 teaspoon sugar Balances the flavors.
- 1 tablespoon sesame oil Adds nutty richness.
- 1 tablespoon sesame seeds For finishing crunch.
- 2 green onions Finely chopped for flavor and color.
- 1 clove garlic Minced; optional for extra flavor.
Instructions
Preparation
- Wash and slice cucumbers in half lengthwise, then cut into bite-sized pieces.
- Sprinkle salt over cucumber pieces and let drain in a colander for 10-15 minutes.
- In a medium bowl, whisk together rice vinegar, soy sauce, chili flakes, sugar, and sesame oil until sugar dissolves.
- Squeeze excess moisture from cucumbers and add them to the bowl with the dressing.
- Fold in sesame seeds, chopped green onions, and garlic (if using).
- Let the salad sit for 10 minutes before serving to meld flavors.
Notes
Pairs well with grilled meats, spicy Korean BBQ, or fried rice. For best freshness, store leftovers in an airtight container in the fridge but consume within a couple of days.