Description
A bright and crunchy Korean cucumber salad that pairs well with grilled meats and rice bowls, featuring a tangy dressing with sesame and garlic.
Ingredients
Scale
- 3 Persian cucumbers or 2 large English cucumbers (about 500 g / 1.1 lb)
- 1 tsp (5 g) kosher salt
- 1 tsp (4 g) sugar
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) toasted sesame oil
- 1 medium clove garlic, minced (about 3 g)
- 1/2 tsp (1.5 g) Korean red pepper flakes (gochugaru)
- 1 tsp (3 g) sesame seeds, toasted
- Optional: 2 scallions, thinly sliced (about 20 g)
Instructions
- Slice and salt the cucumbers. Trim ends and slice cucumbers thinly into 3–4 mm rounds. Place slices in a bowl with kosher salt and toss. Let sit for 10 minutes to release water.
- Make the dressing. In a small bowl combine rice vinegar, soy sauce, toasted sesame oil, and sugar. Add minced garlic and gochugaru. Whisk until sugar dissolves, about 30 seconds.
- Toss the cucumbers. Add cucumbers to a mixing bowl and pour dressing over them. Toss until evenly coated and glossy. Adjust by adding more rice vinegar for brightness or a pinch more sugar for balance. Add sliced scallions and sesame seeds, serve immediately or chill for 10–15 minutes.
Notes
For the best texture, do not overmix and keep cucumbers separate from dressing until just before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup (120 g)
- Calories: 50
- Sugar: 3g
- Sodium: 380mg
- Fat: 2g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg