Korean Cucumber Salad
A refreshing and vibrant side dish that perfectly complements main courses, featuring a delightful crunch and a harmonious blend of sweet, salty, and spicy notes.
Ingredients
Cucumbers
- 2 large large cucumbers (Korean or Persian preferred) Korean cucumbers have better crunch.
Dressing Ingredients
- 1 teaspoon salt Used to draw out moisture from cucumbers.
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili flakes (or gochugaru for authentic flavor) Adjust to taste.
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 pieces green onions, finely chopped
- 1 clove garlic, minced (optional)
Instructions
Preparation
- Start by slicing the cucumbers into thin rounds or half-moons.
- If cucumbers are particularly watery, sprinkle with salt and let sit for about 10 minutes to draw out moisture. Then rinse and pat dry.
Making the Dressing
- In a bowl, combine rice vinegar, soy sauce, chili flakes (or gochugaru), sugar, and sesame oil. Mix until sugar dissolves.
Combining Ingredients
- Add the sliced cucumbers and green onions to the dressing. If using garlic, include it here. Toss until well coated.
Finishing Touches
- Sprinkle sesame seeds over the salad and give it a gentle toss.
Chilling
- For enhanced flavors, chill the salad in the fridge for 10-20 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. The cucumbers may lose some crunch over time. Add more dressing to refresh before serving.