Description
A refreshing and tangy Korean cucumber salad featuring thinly sliced cucumbers tossed in a flavorful dressing of rice vinegar, soy sauce, sesame oil, garlic, and red pepper flakes. This quick and easy no-cook dish makes a perfect side or appetizer with a delicious balance of sweet, salty, and spicy flavors.
Ingredients
Scale
Salad
- 1 medium cucumber
Seasoning and Dressing
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 clove garlic, minced
- 1 teaspoon sesame seeds
- 1 tablespoon chopped green onion
- 1/2 teaspoon red pepper flakes
Instructions
- Prepare the cucumber: Slice the cucumber in half lengthwise and remove the seeds carefully using a spoon to reduce excess moisture.
- Slice cucumber thinly: Cut the cucumber halves into thin half-moon slices about 1/8 inch thick for a delicate texture.
- Salt the cucumber: Place the sliced cucumbers into a medium bowl and sprinkle evenly with 1 teaspoon salt.
- Let cucumber release water: Toss the slices gently to distribute the salt and let them sit for 10 minutes. This helps draw out excess water for a crisper salad.
- Drain cucumber liquid: After 10 minutes, gently squeeze the cucumber slices to remove any remaining liquid without damaging their shape.
- Add sugar and toss: Sprinkle 2 teaspoons sugar over the drained cucumbers and toss to combine the sweetness evenly.
- Add vinegar and sesame oil: Pour 1 tablespoon rice vinegar and 1 tablespoon sesame oil over the cucumbers and mix thoroughly for a balanced tangy and nutty flavor.
- Incorporate soy sauce and garlic: Stir in 1 tablespoon soy sauce and 1 clove minced garlic for umami depth and aromatic fragrance.
- Sprinkle sesame seeds: Add 1 teaspoon sesame seeds on top and toss gently to integrate their subtle crunch and nutty taste.
- Add green onions: Mix in 1 tablespoon chopped green onion for freshness and mild sharpness.
- Add red pepper flakes: Finally, sprinkle 1/2 teaspoon red pepper flakes over the salad and toss everything together to distribute a gentle spicy kick.
- Let flavors meld: Allow the salad to rest for about 5 minutes before serving to blend the flavors perfectly.
Notes
- For a crisper cucumber salad, remove the seeds as shown to reduce excess water.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- You can adjust the amount of red pepper flakes to control the heat level.
- Use low-sodium soy sauce to reduce the saltiness if desired.
- Can be garnished with extra sesame seeds or chopped fresh cilantro for variation.
