Description
This Easy Korean Cucumber Salad is a refreshing and flavorful dish that can be whipped up in no time. The combination of crispy cucumbers with a tangy, spicy, and slightly sweet dressing makes it a perfect side dish for any meal.
Ingredients
Scale
Cucumbers:
- 2–3 small Persian or English cucumbers, thinly sliced
Dressing:
- ½ teaspoon salt
- 1 tablespoon rice vinegar
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon soy sauce
- 1 green onion, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Prepare Cucumbers: Place sliced cucumbers in a colander, sprinkle with salt, and let sit for 10–15 minutes. Squeeze out excess water.
- Make Dressing: In a bowl, mix rice vinegar, gochugaru, sugar, sesame oil, garlic, soy sauce, and green onion.
- Combine Ingredients: Toss drained cucumbers with dressing until evenly coated.
- Finish and Serve: Sprinkle with sesame seeds. Serve immediately or chill for 10–15 minutes for enhanced flavor.
Notes
- This salad is best enjoyed fresh but can be refrigerated for up to 24 hours.
- Adjust spice level by varying the amount of gochugaru used.
- For a milder version, consider using crushed red pepper or omitting the spice entirely.
- Perfect as a side dish with grilled meats, rice bowls, or Korean BBQ.
Nutrition
- Serving Size: ½ cup
- Calories: 45
- Sugar: 2g
- Sodium: 260mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
