Description
This Korean Cucumber Salad is a refreshing and flavorful side dish featuring thinly sliced cucumbers tossed in a tangy, spicy dressing made with sesame oil, rice vinegar, soy sauce, garlic, and Korean chili flakes. It’s a quick, no-cook recipe perfect for summer meals or as a vibrant accompaniment to Korean dishes.
Ingredients
Scale
Cucumbers
- 2 medium cucumbers (about 1 lb or 450g)
- 1 tablespoon salt (for drawing out moisture from cucumbers)
Dressing
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2 teaspoons gochugaru (Korean chili flakes) or red pepper flakes
- 1 clove garlic, minced
Garnish
- 1 teaspoon sesame seeds
- 1 green onion, finely chopped (optional)
Instructions
- Prepare Cucumbers: Slice the cucumbers into thin rounds. If you are using regular cucumbers, peel them first. Sprinkle the slices evenly with salt and let them sit for 10 minutes to draw out excess moisture. After resting, squeeze the cucumbers gently to remove any remaining water.
- Make Dressing: In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, sugar, gochugaru (or red pepper flakes), and minced garlic until the mixture is well combined and smooth.
- Toss Salad: Place the squeezed cucumber slices into a large bowl. Pour the dressing over the cucumbers and toss thoroughly to ensure each slice is evenly coated with the flavorful dressing.
- Garnish and Serve: Sprinkle the salad with sesame seeds and finely chopped green onions if using. Serve the salad immediately for the freshest taste, or refrigerate for 15-30 minutes to allow the flavors to meld and intensify.
Notes
- For crispier cucumbers, you can soak them in ice water after salting and rinsing.
- If gochugaru is unavailable, substitute with red pepper flakes for heat.
- This salad can be made a few hours ahead and refrigerated; just toss before serving.
- Adjust the sugar and chili flakes to taste depending on your preference for sweetness and spiciness.
