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Korean Cucumber Salad

A crisp, quick Korean side dish of thinly sliced cucumbers dressed in a spicy, tangy sesame sauce!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 3 servings
Course: Salad, Side Dish
Cuisine: Korean
Calories: 70
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 Cucumbers Persian or English cucumbers work well; seedless are easiest to slice
  • 1 teaspoon Salt Use kosher or sea salt; draws out excess moisture
  • 2 tablespoons Rice vinegar Unseasoned rice vinegar gives mild acidity; apple cider vinegar is an alternative
  • 1 tablespoon Gochugaru (Korean red pepper flakes) Gives smoky heat; substitute crushed red pepper for similar heat but less complexity
  • 1 tablespoon Soy sauce Use low-sodium if preferred; tamari works for gluten-free diets
  • 1 tablespoon Sesame oil Toasted sesame oil provides nutty aroma; use light sesame oil for subtler flavor
  • 2 cloves Garlic, minced Fresh garlic yields the best bite; garlic powder may substitute in a pinch
  • 1 teaspoon Sugar Balances vinegar; honey or rice syrup can be used instead
  • 1 tablespoon Sesame seeds Toast lightly for extra flavor
  • 1 Green onion, sliced Use both white and green parts for mild onion flavor

Method
 

Preparation
  1. Slice the cucumbers thinly and place them in a colander.
  2. Sprinkle with salt and let sit for 15 minutes to draw out excess water.
Make the Dressing
  1. Mix rice vinegar, gochugaru, soy sauce, sesame oil, minced garlic, and sugar in a bowl.
Rinse and Dry
  1. Rinse the cucumbers under cold water and pat dry with clean towels or paper towels.
Combine and Finish
  1. Add the cucumbers to the dressing and toss well to coat each slice evenly.
  2. Top with sesame seeds and sliced green onion and serve chilled.

Notes

Chill for at least 10 minutes before serving to let flavors meld. Avoid over-salting and ensure cucumbers are sliced thinly for best texture.