Korean Cucumber Salad
A refreshing side dish that combines cucumbers with a delicious vinegar, soy sauce, and sesame dressing. Perfect for warm days and pairs well with various meals.
Ingredients
Main Ingredients
- 2 large cucumbers (Korean or Persian) For best crunch, choose firm, fresh cucumbers.
- 1 teaspoon salt Helps to draw out excess water from cucumbers.
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili flakes (or gochugaru for authentic flavor) Adjust based on spice preference.
- 1 teaspoon sugar Add more for a sweeter taste if desired.
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds For garnish.
- 2 small green onions, finely chopped
- 1 clove garlic, minced (optional) Adds extra flavor.
Instructions
Preparation
- Cut the cucumbers into thin slices. If using Korean cucumbers, you can leave the skins on for extra crunch and nutrition.
- Place the sliced cucumbers in a bowl and sprinkle them with 1 teaspoon of salt. Let them sit for about 10-15 minutes.
- In another bowl, mix together the rice vinegar, soy sauce, chili flakes (or gochugaru), sugar, and sesame oil. Stir well to create the dressing.
- After the cucumbers have rested, rinse them under cold water to remove excess salt, and then drain thoroughly.
- Combine the drained cucumbers with the dressing. Toss in the sesame seeds, chopped green onions, and minced garlic (if using). Mix everything to ensure the cucumbers are well coated.
- Taste and adjust seasoning if necessary, adding more soy sauce or vinegar to suit your preference.
Notes
Korean Cucumber Salad is best served chilled. It pairs wonderfully with grilled meats, rice dishes, or as part of a larger Korean meal. Keep it in an airtight container in the refrigerator for up to 2-3 days.