Description
A bright, crunchy, and flavorful staple in Korean cuisine, perfect as a side dish or refreshing snack.
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
- Slice the cucumbers thinly and sprinkle with salt.
- Let them sit for about 10 minutes to release moisture.
- Mix the dressing by combining rice vinegar, soy sauce, chili flakes, sugar, and sesame oil in a bowl.
- Rinse and drain the cucumbers to remove excess salt.
- Toss the cucumbers with the dressing and add sesame seeds, green onions, and minced garlic.
Notes
Best enjoyed fresh; add the dressing just before serving for optimal crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Korean salad, cucumber salad, side dish, vegetarian salad, quick salad