Description
A quick, crisp, and spicy Korean cucumber salad that balances heat, tang, salt, and crunch.
Ingredients
Scale
- 500 g (1 lb 2 oz) cucumbers, thinly sliced
- 1 ½ tsp (9 g) kosher salt
- 1 tbsp (7 g) gochugaru (Korean red pepper flakes)
- 1 clove garlic, minced
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) soy sauce
- 1 tsp (4 g) sugar
- 1 tsp (5 ml) sesame oil
- 1 small scallion, thinly sliced
- 1 tsp (3 g) toasted sesame seeds
Instructions
- Slice cucumbers into 5 mm rounds or 4–5 cm long halves. Toss with kosher salt in a bowl and let sit for 8–10 minutes.
- Drain cucumber liquid and rinse briefly under cold water. Dry with a clean towel or salad spinner.
- Whisk together rice vinegar, soy sauce, sugar, gochugaru, sesame oil, and minced garlic. Adjust for salt or heat if necessary.
- Pour the dressing over the cucumbers, add scallions and sesame seeds, then toss gently to coat. Let sit for 5–10 minutes.
- Serve chilled or at room temperature after adjusting seasoning.
Notes
Use thin-skinned cucumbers like Kirby or Persian for best results. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (½ cup)
- Calories: 60
- Sugar: 3g
- Sodium: 420mg
- Fat: 3.5g
- Saturated Fat: 0.4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg