Name: Korean Cucumber Salad
Prep time: 15 min
Cook time: PT-493177H8M37S
Cuisine: Korean
Ingredients: 2 Korean, Kirby or Persian cucumbers (thinly sliced); ½ teaspoon salt; 2 garlic cloves (minced); 1 green onion (thinly sliced); 2 teaspoons gochugaru (Korean chili flakes); 2 teaspoons toasted sesame oil; 1 ½ teaspoons brown rice syrup (or other sweetener); 1 teaspoon soy sauce (or coconut aminos); 1 teaspoon rice vinegar; ½ teaspoon toasted sesame seeds

Korean Cucumber Salad

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Dive into this delightful Korean Cucumber Salad recipe bursting with flavor! Quick & easy – perfect for any occasion. Try it now!

Author: Gianna
Prep Time: 15 minutes
Cook Time: None
Total Time: 0 hours
Yield: Serves about 4 people 1x
Category: Salad
Method: Mixing
Cuisine: Korean

Ingredients

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2 Korean, Kirby or Persian cucumbers (thinly sliced)
½ teaspoon salt
2 garlic cloves (minced)
1 green onion (thinly sliced)
2 teaspoons gochugaru (Korean chili flakes)
2 teaspoons toasted sesame oil
1 ½ teaspoons brown rice syrup (or other sweetener)
1 teaspoon soy sauce (or coconut aminos)
1 teaspoon rice vinegar
½ teaspoon toasted sesame seeds

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Instructions

Place sliced cucumbers in a mixing bowl with salt. Toss gently and let them sit for about 10 minutes to draw out moisture.
Afterward, squeeze out excess liquid from the cucumbers and discard it.
Add minced garlic, sliced green onion, gochugaru, sesame oil, brown rice syrup, soy sauce (or coconut aminos), and rice vinegar to the cucumbers. Toss until well combined.
Sprinkle toasted sesame seeds on top and serve immediately or refrigerate for up to 30 minutes for enhanced flavor.

Nutrition

Serving Size: Approximately ½ cup (75g)
Calories: 40
Sugar: 4g
Sodium: 180mg
Fat: 2g
Saturated Fat: 0g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

Find it online: https://kitchenmealplan.com/korean-cucumber-salad/