Korean Cucumber Salad (Printable)
Crisp cucumbers in spicy-sweet Korean dressing with sesame. Ready in 10 minutes.
# Ingredient List:
→ Vegetables
01 - 2 large English 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:
01 - Place the sliced cucumbers in a bowl and sprinkle with salt. Toss well and let sit for 5 minutes to draw out excess water.
02 - Drain the cucumbers and gently squeeze out any remaining liquid.
03 - In a large mixing bowl, combine gochugaru, soy sauce, rice vinegar, sesame oil, sugar, and minced garlic. Stir until sugar is dissolved.
04 - Add the drained cucumbers and green onions to the bowl. Toss everything together until cucumbers are evenly coated with the dressing.
05 - Transfer to a serving dish and sprinkle with toasted sesame seeds. Serve immediately for maximum crunch.
# Expert Tips:
01 -
- It comes together in under ten minutes with zero cooking required
- The perfect sweet, spicy, and refreshing balance to heavy grilled meats
- Keeps well for days and actually tastes better after the flavors meld
02 -
- Never skip the salting step, it is the difference between a crisp, punchy salad and a sad, watery bowl
- Letting it sit for 10 minutes before serving helps the flavors penetrate the cucumbers
- The heat level mellows slightly after an hour in the fridge, so taste and adjust before storing
03 -
- Cut your cucumbers slightly thicker than you think you should, they will shrink when salted
- Toast your own sesame seeds in a dry pan for 2 minutes for exponentially better flavor
- Add a splash of fish sauce instead of some soy sauce if you want extra umami depth