Korean Cucumber Salad (Printable)
Crisp cucumbers in spicy-sweet Korean dressing with gochugaru, sesame oil, and rice vinegar. Ready in 10 minutes.
# What You’ll Need:
→ Vegetables
01 - 2 large English cucumbers or 4-5 Persian cucumbers, thinly sliced
02 - 2 green onions, finely sliced
→ Seasonings & Sauce
03 - 1 ½ tablespoons gochugaru (Korean red chili flakes)
04 - 1 tablespoon soy sauce (use tamari for gluten-free)
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon toasted sesame oil
07 - 1 teaspoon sugar
08 - 1 teaspoon minced garlic
09 - ½ teaspoon salt
→ Garnish
10 - 1 tablespoon toasted sesame seeds
# How To Make It:
01 - Place sliced cucumbers in a bowl, sprinkle with salt, and toss well. Let sit for 5 minutes to draw out excess water.
02 - Drain the cucumbers and gently squeeze out any remaining liquid to remove excess moisture.
03 - In a large mixing bowl, combine gochugaru, soy sauce, rice vinegar, sesame oil, sugar, and minced garlic. Stir until sugar is completely dissolved.
04 - Add drained cucumbers and green onions to the bowl. Toss everything together until cucumbers are evenly coated with the spicy dressing.
05 - Transfer to a serving dish and sprinkle with toasted sesame seeds. Serve immediately for maximum crunch.
# Expert Advice:
01 -
- It comes together in ten minutes flat, no cooking required
- The spicy-sweet crunch cuts through rich foods like nothing else
02 -
- Dont skip the salting step or your salad will be watery within an hour
- The flavors intensify after 30 minutes in the refrigerator
03 -
- Use a mandoline for perfectly thin, even slices
- Toast your sesame seeds in a dry pan for extra fragrance