Korean Cucumber Salad: Crunchy and Zesty Side Dish with Fresh Flavor
By Isabella Quinn
Prep
15 min
Total
35 min
Servings
4
Level
Easy
Korean Cucumber Salad is a delicious dish made with cucumbers and other common Korean ingredients. It pairs well with grilled meats and rice. Korean Cucumber Salad has a sweet and spicy taste. This dish is simple to make and can be stored in the refrigerator to enhance its flavor. Serve Korean Cucumber Salad at any meal all year round. Guests are likely to enjoy it with other dishes served at your meal.
Ingredients
- •2 large cucumbers (Korean or Persian)
- •1 teaspoon salt
- •2 tablespoons rice vinegar
- •1 tablespoon soy sauce
- •1 tablespoon chili flakes (or gochugaru for authentic flavor)
- •1 teaspoon sugar
- •1 tablespoon sesame oil
- •1 tablespoon sesame seeds
- •2 green onions finely chopped
- •1 clove garlic, minced (optional)
Instructions
- 1
Wash the cucumbers thoroughly and cut them into thin slices, either round or half-moons.
- 2
Place the sliced cucumbers in a large bowl, sprinkle with salt, and mix well.
- 3
Let the cucumbers sit for about 10 minutes to draw out excess moisture.
- 4
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.
- 5
After the cucumbers have released some moisture, drain them and rinse under cold water to reduce the saltiness.
- 6
Pat the cucumbers dry with a clean towel.
- 7
In the bowl with the cucumbers, add the dressing and toss to ensure all the cucumber slices are evenly coated.
- 8
Sprinkle the chopped green onions and sesame seeds over the salad, and give it one last gentle toss to mix everything.
- 9
For best results, let the salad chill in the refrigerator for about 20 minutes before serving.
Nutrition (per serving)
100
Calories
3g
Protein
7g
Fat
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