Korean Cucumber Salad
A refreshing salad bursting with fresh flavors and a tangy dressing, perfect as a side or snack.
Ingredients
Main Ingredients
- 2 large cucumbers (preferably Korean or Persian) For best flavor, use Korean cucumbers.
- 1 teaspoon salt Used to draw out moisture from cucumbers.
- 2 tablespoons rice vinegar Can substitute with apple cider or white wine vinegar.
- 1 tablespoon soy sauce
- 1 tablespoon chili flakes (or gochugaru for authenticity) Adjust according to spice preference.
- 1 teaspoon sugar Balances the tangy flavors.
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds For garnish.
- 2 pieces green onions, finely chopped For garnish.
- 1 clove garlic, minced (optional) Add for extra flavor.
Instructions
Preparation
- Wash the cucumbers thoroughly and cut them into thin slices, preferably in rounds or half-moons.
- Place the sliced cucumbers in a large bowl, sprinkle with salt, and mix well. Let sit for about 10 minutes to draw out excess moisture.
- In a separate bowl, combine the rice vinegar, soy sauce, chili flakes, sugar, sesame oil, and minced garlic (if using). Stir until the sugar dissolves.
- Drain and rinse the cucumbers under cold water to reduce saltiness, then pat dry with a clean towel.
- In the bowl with the cucumbers, add the dressing and toss to coat the cucumber slices evenly.
- Sprinkle the chopped green onions and sesame seeds over the salad and give it a final gentle toss.
- For best flavor, chill the salad in the refrigerator for about 20 minutes before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. The salad softens but retains flavor.