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Korean Cucumber Salad
Laura

Korean Cucumber Salad

This crunchy Korean cucumber salad combines crisp cucumbers with gochugaru, garlic, sesame oil, soy sauce, and rice vinegar for a spicy, refreshing side dish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Korean
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Persian, Korean, or small English cucumbers Thinly sliced
  • 1 teaspoon Kosher salt
  • 2 Green onions Thinly sliced
  • 2 cloves Garlic Finely minced
  • 1 tablespoon Rice vinegar
  • 1 tablespoon Low-sodium soy sauce
  • 1 teaspoon Toasted sesame oil
  • 2 teaspoons Gochugaru Korean red pepper flakes
  • 1 teaspoon Honey or granulated sugar
  • 1 teaspoon Toasted sesame seeds Plus extra for garnish if desired

Equipment

  • Colander
  • Mixing bowl
  • Small bowl
  • sharp knife

Method
 

  1. Place the sliced cucumbers in a colander, sprinkle with salt, toss gently, and let them stand for 15 minutes.
  2. Whisk the rice vinegar, soy sauce, sesame oil, gochugaru, honey, and garlic in a small bowl.
  3. Drain the cucumbers well. Rinse briefly if needed, then pat dry with a clean kitchen towel.
  4. Combine the cucumbers and green onions in a mixing bowl. Pour over the dressing and toss gently.
  5. Sprinkle with toasted sesame seeds and serve immediately or chill for 10 minutes.

Notes

  • Keep the cucumbers and dressing separate when preparing ahead.
  • Adjust gochugaru to control the heat level.
  • For the best texture, enjoy within one day.