Korean Cucumber Salad
Korean Cucumber Salad is a vibrant and refreshing side dish that brings a burst of flavor to any meal. This easy-to-make salad combines crisp cucumbers with a tangy dressing that balances sweetness, saltiness, and a hint of spice. Perfect for picnics, barbecues, or as a delightful accompaniment to grilled meats, this colorful dish is not only visually appealing but also incredibly satisfying. With fresh ingredients like rice vinegar, soy sauce, and sesame oil, you can whip up this delicious salad in no time.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Approximately 4 servings 1x
- Category: Side Dish
- Method: No cooking required
- Cuisine: Korean
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 the cucumbers thoroughly and slice them lengthwise into quarters. Cut them into bite-sized pieces.
- Sprinkle the cucumber pieces with salt and let them sit for about 10 minutes to draw out excess moisture.
- In a separate bowl, whisk together rice vinegar, soy sauce, chili flakes (or gochugaru), sugar, and sesame oil to make the dressing.
- After the cucumbers have released their moisture, drain and rinse them under cold water. Pat dry.
- Combine the drained cucumbers with the dressing and toss gently to coat.
- Stir in chopped green onions and optional garlic.
- Sprinkle with sesame seeds before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 2g
- Sodium: 310mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg