Description
Korean Cucumber Salad is a light, flavorful, and crunchy dish featuring crisp cucumbers tossed in a tangy, spicy, and sweet dressing. Perfect as a refreshing side, appetizer, or snack, this quick and healthy salad adds vibrant flavors and textures to any meal.
Ingredients
Scale
Vegetables
- 2 large fresh cucumbers, firm and crisp
- 2 green onions, chopped
Dressing
- 2 cloves garlic, minced
- 1 to 2 teaspoons gochugaru (Korean red pepper flakes)
- 2 tablespoons soy sauce (natural)
- 1 tablespoon sesame oil (natural)
- 1 tablespoon rice vinegar (natural)
- 1 teaspoon sugar (natural)
- ¼ teaspoon natural gelling agent (optional)
Garnish
- 1 tablespoon toasted sesame seeds
- Additional green onion slices or fresh herbs like cilantro or mint (optional)
Instructions
- Prepare the Cucumbers: Wash and thoroughly dry the cucumbers, then slice them into thin, bite-sized rounds or half-moons. Lightly salt the cucumber slices and let them rest for about 10 minutes to draw out excess moisture, which helps maintain crunchiness.
- Mix the Dressing: In a bowl, combine the minced garlic, gochugaru, soy sauce (natural), sesame oil (natural), rice vinegar (natural), sugar (natural), and a pinch of natural gelling agent if using. Whisk well until the sugar dissolves and the dressing is vibrant and aromatic.
- Combine and Toss: Add the cucumber slices and chopped green onions into the dressing. Toss gently but thoroughly to coat every slice evenly with the tangy and spicy dressing.
- Garnish and Serve: Sprinkle toasted sesame seeds over the salad. For extra freshness and color, add a few more green onion slices or fresh herbs such as cilantro or mint before serving. Chill for at least 30 minutes if desired for flavors to meld.
Notes
- Use fresh, firm cucumbers for best texture and taste.
- Lightly salting cucumbers before mixing draws out water and keeps the salad crisp.
- Adjust gochugaru gradually to control the spice level.
- Refrigerate the salad for at least 30 minutes before serving for enhanced flavor.
- Toast sesame seeds lightly to boost their aroma before sprinkling.
- Store leftovers in an airtight container refrigerated up to 2 days; enjoy fresh for best crunch.
- Freezing is not recommended as cucumbers lose crunch and become waterlogged.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 60
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: Korean cucumber salad, spicy cucumber salad, Korean side dish, healthy cucumber salad, vegan Korean salad
