Korean Cucumber Salad
Korean Cucumber Salad is a refreshing Korean side dish made with crisp cucumbers, garlic, chili flakes, sesame oil, and vinegar. It is quick to prepare and offers a delicious balance of spicy, tangy, and savory flavors.
Equipment
- Cutting board
- Sharp knife
- Mixing Bowl
- Measuring Spoons
- Colander (for salting cucumbers)
Ingredients
• 3 medium cucumbers
• 2 cloves garlic (minced)
• 1 tablespoon Korean chili flakes (gochugaru)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sugar or honey
• ½ teaspoon salt
• 1 teaspoon sesame seeds
• 2 tablespoons chopped green onions
Instructions
1. Wash and thinly slice the cucumbers into small rounds.
2. Place the cucumbers in a bowl, sprinkle with salt, and let them rest for 10 minutes.
3. Rinse the cucumbers lightly and gently squeeze out excess water.
4. In another bowl, mix garlic, soy sauce, rice vinegar, sesame oil, sugar, and chili flakes.
5. Add the cucumbers to the dressing and toss until evenly coated.
6. Add sesame seeds and chopped green onions as a garnish right before serving.
Notes
- Use firm cucumbers for the best texture.
- Adjust chili flakes to control the spice level.
- Serve the salad fresh for maximum crunch.
- Persian or English cucumbers work well.
- Do not skip the salting step.
- Add chili oil for extra heat if desired.
- Store leftovers in the refrigerator.