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A delicious plate of Korean Cucumber Salad: Your New Crunchy Sidekick

Korean Cucumber Salad: Your New Crunchy Sidekick

This Korean Cucumber Salad is a refreshing and crunchy side dish, perfect for any meal. It's quick to prepare and packed with vibrant flavors from rice vinegar, soy sauce, chili flakes, and sesame oil. Easy to customize and ideal for a healthy, flavorful addition to your plate.
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Prep Time 10 minutes
Chilling Time 10 minutes
Total Time 20 minutes
Servings: 1 serving
Course: Salad, Side Dish
Cuisine: Korean
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Korean or Persian cucumbers Regular cucumbers work too if you remove the seeds.
  • 1 teaspoon Salt Enhances flavor and draws out moisture.
  • 2 tablespoons Green onions Adds flavor; optional.
  • 3 tablespoons Rice vinegar Can substitute with apple cider vinegar.
  • 2 tablespoons Soy sauce Opt for tamari to keep it gluten-free.
  • 1 teaspoon Chili flakes (or Gochugaru) Adjust to spice preference.
  • 1 teaspoon Sugar Optional, to balance acidity.
  • 1 tablespoon Sesame oil Avocado oil can be used if desired.
  • 1 clove Garlic Fresh minced or garlic powder, optional.
  • 1 tablespoon Sesame seeds Toast for extra flavor.

Equipment

  • Mixing Bowl

Method
 

  1. Wash the cucumbers thoroughly and slice them into thin rounds or half-moons. Place into a large mixing bowl.
  2. Sprinkle salt over the cucumber slices and toss gently, letting rest for about 10 minutes.
  3. In a separate bowl, whisk together rice vinegar, soy sauce, chili flakes, sugar, and sesame oil until well blended.
  4. Rinse the salted cucumbers under cold water, then squeeze gently to eliminate moisture. Combine with dressing, green onions, and sesame seeds.
  5. Let the salad chill in the refrigerator for at least 10 minutes for enhanced flavor before serving.
  6. Transfer to a serving dish and garnish with additional sesame seeds before serving.

Notes

This versatile salad can be easily adapted to your preferences. Feel free to adjust the spice level with chili flakes, substitute vinegars or oils, and make it gluten-free with tamari. Chilling time is essential for the best flavor.