Description
A traditional Korean cucumber salad known for its vibrant crunch and zesty dressing, perfect as a refreshing side dish.
Ingredients
- 2 medium cucumbers (preferably Korean cucumbers)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (or tamari for a gluten-free option)
- 1 teaspoon sugar (adjust based on taste)
- 1 tablespoon sesame oil
- 1–2 cloves garlic, minced
- 1 teaspoon gochugaru (Korean red pepper flakes, adjust to spice preference)
- 1 teaspoon sesame seeds
- 2 green onions, chopped
Instructions
- Prepare the cucumbers: Slice the cucumbers into thin half-moons or matchsticks, depending on your preference.
- Salt the cucumbers: Place the sliced cucumbers in a bowl, sprinkle them with salt, and let them sit for about 10 minutes.
- Make the dressing: In a separate bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, minced garlic, and gochugaru until well combined.
- Combine and toss: After the cucumbers have released water, rinse them under cold water, and drain well.
- Add them back into the mixing bowl, pour the dressing over, and toss until evenly coated.
- Garnish and serve: Sprinkle sesame seeds and chopped green onions on top before serving.
Notes
For a complete meal, consider pairing this salad with dishes like jalapeno popper chicken salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean