Description
Korean Cucumber Salad is the perfect refreshing side dish that elevates any meal with its crisp cucumbers and vibrant flavors. This incredible recipe combines the crunch of fresh cucumbers with a tangy dressing made from rice vinegar, soy sauce, and chili flakes, creating a delightful balance that excites your palate. Ideal for barbecues, family gatherings, or as a light snack, this healthy salad is not only quick to prepare but also packed with nutrients. Enjoy it alongside grilled meats, rice dishes, or as part of an authentic Korean feast. With endless customization options, you can easily adjust spice levels to suit your taste.
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
- Wash and slice the cucumbers into thin rounds or half-moons.
- Sprinkle sliced cucumbers with salt and let sit for about 10 minutes to draw out moisture.
- In a separate bowl, whisk together rice vinegar, soy sauce, chili flakes, sugar, and sesame oil until well combined.
- Drain excess liquid from cucumbers and return them to a mixing bowl. Add green onions and sesame seeds.
- Pour the dressing over the cucumber mixture and toss gently. Chill for at least 15 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: N/A
- Category: Side Dish
- Method: N/A
- Cuisine: Korean
Nutrition
- Serving Size: ½ cup (90g)
- Calories: 50
- Sugar: 3g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg