Description
This quick Korean cucumber salad bursts with sesame, garlic, and tang, making it a perfect refreshing side dish.
Ingredients
Scale
- 360–400 g (2 medium) English or Korean cucumbers
- 1 tsp (6 g) kosher salt
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) low-sodium soy sauce
- 1 tsp (5 ml) sesame oil
- 1 tsp (2 g) gochugaru (Korean red pepper flakes)
- 1 small clove garlic, minced (about 3 g)
- 1 tsp (4 g) sugar
- 1 tbsp (9 g) toasted sesame seeds
- 1 tbsp (6 g) optional scallions, thinly sliced
Instructions
- Slice the cucumbers into 3–4 mm rounds and sprinkle with salt. Let sit for 8–10 minutes.
- Transfer cucumbers to a fine-mesh sieve and press gently to remove excess water.
- Whisk together rice vinegar, soy sauce, sesame oil, sugar, gochugaru, and minced garlic to make the dressing.
- Toss the cucumbers with the dressing and let rest for 10–15 minutes before serving.
Notes
For optimal crunch, serve the salad within 2 hours. Adjust the salt and vinegar to taste if needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 3g
- Sodium: 380mg
- Fat: 4.5g
- Saturated Fat: 0.6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 0mg