Description
A fresh and slightly spicy cucumber salad that serves as the perfect light side dish.
Ingredients
- 3 English cucumbers or 4 Persian cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- 2 garlic cloves, minced
- 2 tablespoons rice vinegar
- 1½ tablespoons soy sauce
- 1½ tablespoons sesame oil
- 1 tablespoon sugar (or honey)
- 1 tablespoon gochugaru (Korean red pepper flakes) or to taste
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the cucumbers: Layer cucumber slices on a clean kitchen towel, sprinkle lightly with salt, and let sit for 10–15 minutes to draw out excess water. Pat dry.
- Make the dressing: In a bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and gochugaru until the sugar dissolves.
- Combine: In a large bowl, toss the cucumbers and red onion with the dressing, making sure each piece is coated.
- Add aromatics: Fold in green onions and toasted sesame seeds, then season with pepper. Taste and adjust — more vinegar for tang, more sugar for balance, or extra gochugaru for heat.
- Chill briefly: For best flavor, refrigerate at least 20 minutes before serving; that rest lets the flavors meld without turning the cucumbers soggy.
Notes
Keep it crisp by salting cucumbers briefly; balance the flavors by adjusting vinegar and sugar to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean