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Korean Cucumber Salad

A vibrant and crunchy Korean cucumber salad dressed in tangy flavors, perfect as a side dish for any meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Korean
Calories: 50
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 large large cucumbers, preferably Korean or Persian, thinly sliced You can peel them for a more delicate bite.
  • 1 teaspoon salt For drawing out moisture from cucumbers.
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon soy sauce or tamari For a gluten-free option.
  • 1-2 teaspoons gochugaru (Korean red pepper flakes) Adjust to taste.
  • 2 cloves garlic, minced
  • 1 tablespoon sesame seeds Toast them for a nutty flavor.
  • 2 green onions thinly sliced
  • optional Chopped cilantro or parsley for garnish

Method
 

Preparation
  1. Start by slicing the cucumbers thinly. If they are thick-skinned, feel free to peel them.
  2. Transfer cucumber slices to a mixing bowl and sprinkle with salt. Toss gently and let sit for 5-10 minutes.
  3. In a separate small bowl, whisk together the sesame oil, rice vinegar, soy sauce, minced garlic, and gochugaru.
  4. Drain off the excess liquid from the cucumbers.
  5. Pour the dressing over the cucumbers and toss until well coated.
  6. Finish by adding sesame seeds and green onions, mixing gently to combine.
  7. Serve immediately or let marinate in the refrigerator for 30 minutes.

Notes

For variations, substitute cucumbers with zucchini, add diced tomatoes, or include shredded carrots. Serve with grilled meats or as part of a buffet.