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Delicious Korean Cucumber Salad served in a bowl

Korean Cucumber Salad

A refreshing and vibrant dish featuring cucumbers with a savory and tangy dressing, perfect for summer meals and barbecues.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Korean
Calories: 60
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large cucumbers Use English or Persian cucumbers for best texture.
  • 1 tablespoon salt To draw moisture from the cucumbers.
  • 3 tablespoons rice vinegar For acidity.
  • 1 tablespoon sugar Balance the acidity of the vinegar.
  • 1 tablespoon soy sauce Adds umami flavor.
  • 1 clove garlic, minced For flavor.
  • 1 teaspoon sesame oil Adds a nutty flavor.
  • 1 tablespoon sesame seeds For garnish.
  • 2 green onions, chopped green onions Adds freshness.
  • to taste pinch red pepper flakes Adjust for spice level.

Method
 

Preparation
  1. Wash and thinly slice the cucumbers.
  2. Place the sliced cucumbers in a bowl, sprinkle with salt, and let sit for about 15 minutes to draw out excess moisture.
Dressing
  1. In a separate bowl, mix together rice vinegar, sugar, soy sauce, minced garlic, sesame oil, and red pepper flakes to create the dressing.
Assembly
  1. After the cucumbers have rested, drain any excess liquid and pat them dry with a paper towel.
  2. Add the cucumbers to the dressing and toss to coat evenly.
  3. Sprinkle with sesame seeds and chopped green onions before serving.

Notes

Best served cold. Store leftovers in an airtight container in the refrigerator for up to two days. For a twist, mix in other vegetables or top with shrimp.