Go Back

Korean Cucumber Salad

This refreshing Korean Cucumber Salad is a simple yet flavorful side dish that is perfect for complementing a variety of meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Side Dish
Cuisine Korean
Servings 4 People
Calories 80 kcal

Equipment

  • 1 mixing bowl
  • 1 cutting board
  • 1 whisk or fork
  • 1 measuring spoons

Ingredients
  

  • 2 large cucumbers About 500g.
  • 1 teaspoon salt
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon gochugaru Korean red chili flakes.
  • 2 teaspoons sesame oil
  • 1 teaspoon sugar
  • 2 cloves garlic Minced.
  • 1 green onion finely sliced
  • 1 tablespoon sesame seeds For garnish.

Instructions
 

  • Wash the cucumbers and slice them thinly, either into rounds or half-moons, depending on your preference.
  • Place the sliced cucumbers into a mixing bowl and sprinkle with salt. Toss gently to coat and let them sit for about 5 minutes to draw out some moisture.
  • In a separate bowl, whisk together the rice vinegar, soy sauce, gochugaru, sesame oil, sugar, and minced garlic until well combined.
  • After 5 minutes, drain any excess liquid from the cucumbers and add them to the bowl with the dressing.
  • Toss the cucumbers and dressing together until the cucumber slices are well coated.
  • Add the sliced green onions and toss again gently.
  • Transfer the salad to a serving dish and sprinkle with sesame seeds for garnish.
  • You can chill the salad in the refrigerator for about 10-15 minutes before serving to enhance the flavors.

Notes

Adjust the amount of gochugaru based on your spice preference.
You can chill the salad in the refrigerator for about 10-15 minutes before serving to enhance the flavors.
This salad can be stored in the refrigerator for up to 2 days but is best enjoyed fresh.