Description
Korean Cucumber Salad is a delightful and refreshing side dish that brings vibrant flavors to any meal. This easy-to-make salad features crisp cucumbers coated in a tangy dressing made from rice vinegar, sesame oil, and chili flakes, creating a perfect balance of spice and zest. Whether enjoyed at picnics, barbecues, or as a simple weeknight accompaniment, this salad is not only quick to prepare but also customizable to suit your taste preferences. It pairs wonderfully with grilled meats or can stand alone as a healthy snack. Discover the ultimate recipe for an amazing side dish that will elevate your dining experience!
Ingredients
Scale
- 2 large cucumbers (Korean or Persian)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili flakes (or gochugaru)
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 green onions, finely chopped
- 1 garlic clove, minced (optional)
Instructions
- Prepare the Cucumbers: Wash and slice the cucumbers into thin rounds or half-moons. Place in a mixing bowl, sprinkle with salt, and let sit for about 10 minutes to draw out moisture.
- Make the Dressing: In another bowl, whisk together rice vinegar, soy sauce, chili flakes (or gochugaru), sugar, sesame oil, and minced garlic (if using) until well combined.
- Combine Ingredients: After draining excess liquid from cucumbers, add them to the dressing along with green onions and sesame seeds. Toss everything together until well coated.
- Serve: Transfer to a serving dish and serve immediately or allow it to chill in the refrigerator for about 30 minutes for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Side Dish
- Method: No cooking required
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 100
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg