Korean Cucumber Salad
A refreshing and crunchy side dish that perfectly balances saltiness, sweetness, and tanginess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
- 2 large cucumbers (Korean or Persian)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili flakes (or gochugaru for authentic flavor)
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 green onions, finely chopped
- 1 garlic clove, minced (optional)
Instructions
- Slice the cucumbers into thin slices—either rounds or half-moons.
- Sprinkle with salt and toss gently to coat.
- Prepare the dressing by combining rice vinegar, soy sauce, chili flakes, sugar, and sesame oil in a bowl.
- Combine the cucumbers and the dressing and toss until well coated.
- Garnish with sesame seeds and green onions before serving.
Notes
Enjoy immediately or let it chill in the fridge to meld flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 2g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://thestationrecipes.com/korean-cucumber-salad-recipe/