Korean Cucumber Salad
A refreshing Korean Cucumber Salad with a mix of crunchy textures and a delightful kick of spice.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegan
Ingredients
Scale
- 2 cucumbers
- 1 tablespoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 clove garlic, minced
- 1 tablespoon sesame seeds
- Chopped green onions for garnish
Instructions
- Thinly slice the cucumbers and sprinkle them with salt. Let them sit for about 10 minutes to draw out excess water.
- In a bowl, mix together the rice vinegar, sugar, sesame oil, gochugaru, and minced garlic.
- After 10 minutes, rinse the cucumbers under cool water and drain well.
- Add the cucumber slices to the dressing mixture and toss to combine.
- Sprinkle sesame seeds and chopped green onions on top before serving.
Notes
For the best texture, use fresh, firm cucumbers. Adjust the gochugaru to your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://thestationrecipes.com/korean-cucumber-salad/