Korean Cucumber Salad

This Korean cucumber salad is a crisp, bright side dish that combines the refreshing crunch of cucumbers with a tangy dressing of rice vinegar, soy, and gochugaru, perfect for summer meals.

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Prep Time 10

Total Time 30

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Korean

Calories: 80

Ingredients Method Nutrition Notes

Ingredients

For the Salad

2 large cucumbers (Korean or Persian preferred) English cucumbers can work if peeled and seeded.
1 teaspoon salt
2 tablespoons rice vinegar
1 tablespoon soy sauce Use tamari for gluten-free.
1 tablespoon chili flakes or gochugaru Adjust for heat.
1 teaspoon sugar (or honey/agave)
1 tablespoon sesame oil
1 tablespoon sesame seeds (toasted for more flavor)
2 green onions finely chopped
1 clove garlic, minced (optional) Keep garlic optional as it can dominate if made ahead.

Method

Preparation

Rinse cucumbers and slice thinly. A mandoline or very sharp knife helps.
Toss the cucumber slices with 1 teaspoon salt in a bowl. Set aside for 8 to 10 minutes to draw out moisture.
In a separate small bowl, whisk together rice vinegar, soy sauce, sugar, sesame oil, and chili flakes until sugar dissolves. Taste and adjust heat or acidity.
Squeeze the cucumbers firmly in a clean towel or between your hands to remove excess liquid. Transfer them to a serving bowl.
Add the dressing, then fold in minced garlic (if using) and chopped green onions. Toss gently until evenly coated.
Sprinkle with sesame seeds and chill in the fridge for at least 10 minutes before serving so flavors settle.

Nutrition

Serving: 1Calories: 80kcalCarbohydrates: 6gProtein: 1gFat: 6gSaturated Fat: 1gSodium: 400mgFiber: 1gSugar: 2g

Notes

Best eaten within 24 to 48 hours due to cucumber's water release. Do not freeze.

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