Description
This Easy Korean Cucumber Salad is a refreshing and flavorful side dish that pairs well with any Korean meal. Crisp cucumbers are tossed in a savory-sweet dressing with a hint of spice, making it a perfect addition to your dining table.
Ingredients
Scale
Cucumbers:
- 2 large cucumbers (preferably Korean or English), thinly sliced
Dressing:
- 1 teaspoon salt
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 2 garlic cloves, minced
- 1 teaspoon gochugaru (Korean red pepper flakes), or to taste
- 1 teaspoon toasted sesame seeds
- 1 green onion, thinly sliced
Instructions
- Prepare Cucumbers: Place the sliced cucumbers in a colander, sprinkle with salt, and let sit for 10–15 minutes to draw out excess moisture. Rinse well and gently squeeze or pat dry.
- Make Dressing: In a large bowl, combine the rice vinegar, soy sauce, sesame oil, sugar, garlic, gochugaru, sesame seeds, and green onion.
- Toss and Serve: Add the cucumbers to the dressing and toss until evenly coated. Let sit for 5–10 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- This salad is best enjoyed fresh but can be stored in the fridge for up to 2 days.
- For extra crunch, add thinly sliced carrots or daikon radish.
Nutrition
- Serving Size: ½ cup
- Calories: 50
- Sugar: 2g
- Sodium: 340mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
