Description
A refreshing and spicy Korean cucumber salad, perfect as a side dish or light meal. It’s quick to make and packed with flavor.
Ingredients
- 2 medium cucumbers, thinly sliced
- 1 tsp salt
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tsp sesame oil
- 1 tsp sugar
- 1 clove garlic, minced
- 1 green onion, chopped
- 1 tsp toasted sesame seeds
Instructions
- Slice the cucumbers thinly and place them in a bowl.
- Sprinkle salt over the cucumbers and let them sit for 10 minutes to draw out moisture.
- Rinse the cucumbers under cold water and drain well.
- In a separate bowl, mix rice vinegar, soy sauce, gochugaru, sesame oil, sugar, and garlic.
- Add the cucumbers to the sauce and toss to coat evenly.
- Garnish with green onion and sesame seeds.
- Serve immediately or refrigerate for up to 2 hours for better flavor.
Notes
- Use English or Persian cucumbers for best results.
- Adjust gochugaru to your preferred spice level.
- Serve chilled for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Korean