Description
A crisp and cold Korean cucumber salad bursting with flavor, perfect as a side dish.
Ingredients
Scale
- 500 g Cucumbers, thinly sliced
- 1 tsp Kosher salt
- 30 ml Rice vinegar
- 15 ml Light soy sauce
- 15 ml Sesame oil
- 1 tbsp Gochugaru (Korean red pepper flakes)
- 1 tsp Sugar
- 1 small clove Garlic, minced
- 1 Scallion, thinly sliced
- 1 tsp Toasted sesame seeds
- 1 tsp Neutral oil (optional)
- 1 tsp Toasted sesame oil (optional)
Instructions
- Slice and salt the cucumbers. Trim the ends and slice the cucumbers thinly on a bias. Toss with salt and let sit for 5–10 minutes.
- Press and drain. Press the cucumber slices to remove excess liquid.
- Make the dressing. In a small bowl, combine rice vinegar, soy sauce, sesame oil, sugar, gochugaru, and minced garlic. Whisk until sugar dissolves.
- Toss and adjust. Add drained cucumbers and scallions to a bowl, pour dressing over, and toss gently. Adjust seasoning to taste.
- Rest and finish. Let the salad rest for 10 minutes, then sprinkle with sesame seeds and additional sesame oil before serving.
Notes
For best texture, press cucumbers briefly and avoid soaking in water. This salad is best consumed within 1-2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 60 g
- Calories: 42
- Sugar: 2.2 g
- Sodium: 680 mg
- Fat: 3.4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.9 g
- Trans Fat: 0 g
- Carbohydrates: 3.8 g
- Fiber: 0.6 g
- Protein: 0.9 g
- Cholesterol: 0 mg