Description
This Easy Korean Cucumber Salad Recipe is a vibrant and refreshing side dish that effortlessly enhances any meal. With its crisp cucumbers tossed in a delightful blend of sesame oil, rice vinegar, and gochugaru, this salad offers a perfect balance of flavors that are both tangy and slightly spicy. Ideal for summer barbecues, family dinners, or as part of a Korean banchan spread, it’s quick to prepare and can be made ahead of time for added convenience. Enjoy its crunchy texture alongside grilled meats or as a light snack on hot days.
Ingredients
Scale
- 2 English cucumbers, thinly sliced
- 2 green onions, finely chopped
- 1 teaspoon salt
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon gochugaru (Korean red pepper flakes)
- 1 clove garlic, minced
- 1 teaspoon toasted sesame seeds
Instructions
- Sprinkle sliced cucumbers with salt in a colander and let sit for 10 minutes.
- Rinse cucumbers under cold water and gently squeeze out excess moisture.
- In a mixing bowl, combine cucumbers with green onions, sesame oil, rice vinegar, soy sauce, sugar, gochugaru, and minced garlic; toss to mix well.
- Serve chilled, garnished with toasted sesame seeds.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Salad
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 2g
- Sodium: 390mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg