Description
Experience the vibrant flavors of Korea with this Easy Korean Cucumber Salad Recipe. This refreshing side dish beautifully balances the crispness of cucumbers with zesty sesame oil and rice vinegar, making it an ideal accompaniment for summer barbecues, picnics, or any mealtime. With just a few simple ingredients and minimal prep time, you can create a delightful salad that not only enhances your meals but also adds a healthy touch. Perfectly versatile, this salad pairs well with grilled meats, rice bowls, or as part of a traditional Korean spread. Enjoy cool crunchiness with every bite!
Ingredients
Scale
- 2 English cucumbers, thinly sliced
- 1 teaspoon salt
- 2 green onions, finely chopped
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon gochugaru (Korean red pepper flakes)
- 1 clove garlic, minced
- 1 teaspoon toasted sesame seeds
Instructions
- Place cucumber slices in a colander and sprinkle with salt. Toss to coat and let sit for 10 minutes.
- Rinse cucumbers under cold water to remove excess salt and gently squeeze to remove moisture. Transfer to a mixing bowl.
- Add green onions, sesame oil, rice vinegar, soy sauce, sugar, gochugaru, and minced garlic. Toss well to combine.
- Garnish with toasted sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: None
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 2g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg