Korean Cucumber Salad: An Incredible Ultimate Recipe for an Amazing Side Dish
Experience the vibrant flavors of Korean cuisine with this refreshing Korean Cucumber Salad. Crisp cucumbers are complemented by a tangy dressing of rice vinegar and soy sauce, balanced perfectly with a hint of sweetness from sugar and a spicy kick from chili flakes. This salad is not just a side dish; it’s an experience that captures the essence of fresh ingredients and harmonious flavors. Ideal for barbecues, picnics, or as a delightful accompaniment to grilled meats or tofu, this salad is easy to prepare and sure to impress your family and friends. The bright colors and crunchy textures will make every bite a joy!
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Makes approximately 4 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean
Ingredients
Scale
- 2 large cucumbers (Korean or Persian)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili flakes (or gochugaru)
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 green onions, finely chopped
- 1 garlic clove, minced (optional)
Instructions
- Wash and slice cucumbers lengthwise. Scoop out seeds if large and sprinkle with salt. Let sit for 10 minutes, then drain.
- In a small bowl, whisk together rice vinegar, soy sauce, chili flakes, and sugar until well combined.
- Place drained cucumber in a mixing bowl and pour dressing over them. Toss gently to coat.
- Add sesame oil, sesame seeds, green onions, and optional garlic. Mix thoroughly.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 45
- Sugar: 3g
- Sodium: 260mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg