Description
A bright, crunchy, and slightly spicy Korean Cucumber Salad perfect for any meal.
Ingredients
Scale
- 600 g cucumbers (about 2 medium English cucumbers) or 800 g Korean cucumbers
- 1 tsp (6 g) kosher salt, divided
- 30 ml (2 tbsp) rice vinegar
- 15 ml (1 tbsp) soy sauce
- 15 ml (1 tbsp) toasted sesame oil
- 6 g (1 tbsp) gochugaru (Korean chile flakes)
- 5 g (1 tsp) sugar
- 1 clove garlic (3 g), minced
- 1 tsp (2 g) toasted sesame seeds, optional
- 2 stalks (30 g) scallions, thinly sliced
Instructions
- Wash and trim cucumbers; slice thinly into rounds.
- Toss cucumbers with 3/4 tsp kosher salt and let stand for 5 minutes.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, gochugaru, sugar, and minced garlic until sugar dissolves.
- Toss drained cucumbers with dressing and remaining salt, then fold in scallions and sesame seeds.
- Let salad sit for 5–10 minutes before serving for flavors to meld.
Notes
Store in an airtight container for up to 3 days. Serve the salad cold or at room temperature for best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 65
- Sugar: 2.5g
- Sodium: 450mg
- Fat: 3.5g
- Saturated Fat: 0.4g
- Unsaturated Fat: 3.1g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.8g
- Protein: 1.2g
- Cholesterol: 0mg