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jhessica

Korean Cucumber Salad: Quick, Crunchy Delight Awaits!

A refreshing and crunchy Korean cucumber salad that is quick to prepare and perfect as a side dish.
Print Recipe
Prep Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Korean
Calories: 50
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 medium cucumbers thinly sliced
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame seeds
  • 1 green onion finely chopped
  • 1 teaspoon red pepper flakes optional for heat

Method
 

  1. In a large bowl, combine the sliced cucumbers and salt. Toss to coat and let sit for 15 minutes to draw out excess moisture.
  2. After 15 minutes, rinse the cucumbers under cold water and drain well. Pat dry with a paper towel.
  3. In a separate bowl, whisk together the sugar, rice vinegar, soy sauce, sesame oil, minced garlic, and red pepper flakes (if using).
  4. Add the drained cucumbers to the dressing and toss until well coated.
  5. Stir in the sesame seeds and chopped green onion.
  6. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 5gProtein: 1gFat: 3gSodium: 200mgFiber: 1gSugar: 5g

Notes

  • For a crunchier texture, try adding thinly sliced carrots or bell peppers.
  • Substitute apple cider vinegar for rice vinegar for a different flavor profile.

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