Description
This quick and refreshing Korean cucumber salad is bursting with flavor and ready in just 15 minutes, perfect as a side for any meal.
Ingredients
Scale
- 500 g (1.1 lb) English cucumbers or seedless cucumbers
- 1 tsp (5 g) kosher salt
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) sesame oil
- 1 tsp (2–3 g) gochugaru or red pepper flakes
- 1 tsp (5 g) sugar or honey
- 1 small clove fresh garlic, minced (~3 g)
- 2 tbsp (12 g) thinly sliced scallions
- 1 tsp (3–4 g) toasted sesame seeds
Instructions
- Slice and salt the cucumbers: Trim the ends and slice cucumbers into 3–5 mm coins. Toss with salt and let sit in a colander for 10 minutes to drain. Drain and gently pat dry.
- Make the dressing: Whisk together rice vinegar, soy sauce, sugar (or honey), sesame oil, gochugaru, and minced garlic. Adjust for salt and sweetness.
- Combine and toss: Place cucumbers in a bowl with scallions. Pour dressing over and toss until evenly coated.
- Rest briefly and finish: Let the salad rest for 8–10 minutes. Sprinkle with toasted sesame seeds and serve.
Notes
For extra crispness, soak sliced cucumbers in ice water for 5 minutes after salting. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 4g
- Sodium: 420mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg