Korean Cucumber Salad
A light and refreshing Korean cucumber salad, perfect as a side dish that balances crunch with flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
- 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
- Prepare the cucumbers: Slice the cucumbers thinly using a knife or mandolin.
- Salt the cucumbers: Place the sliced cucumbers in a bowl, add the salt, and mix well.
- Make the dressing: In a separate bowl, whisk together the rice vinegar, soy sauce, chili flakes, sugar, and sesame oil.
- Combine the salad: Drain any excess liquid from the cucumbers, add them to the dressing, and toss until well combined.
- Finish with toppings: Stir in the sesame seeds, chopped green onions, and garlic. Allow the salad to sit before serving.
Notes
For deeper flavor, let the salad marinate in the fridge for about 15-30 minutes before serving.
Find it online: https://www.highproteinbox.com/korean-cucumber-salad/