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–+ servings
Korean Cucumber Salad

Korean Cucumber Salad: Crunchy, Refreshing Delights Await!

Discover the vibrant flavors of Korean Cucumber Salad, a refreshing and tangy dish that complements any meal.
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Prep Time 10 minutes
Chilling Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Korean
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Cucumbers Korean or Persian preferred; remove seeds if using regular
  • 1 tablespoon Salt Coarse salt preferred
  • 2 tablespoons Green Onions Sliced; can substitute with chives
For the Dressing
  • 1/4 cup Rice Vinegar Can substitute with apple cider vinegar
  • 3 tablespoons Soy Sauce Use tamari for gluten-free
  • 1 tablespoon Chili Flakes Adjust based on spice preference; gochugaru recommended
  • 1 teaspoon Sugar Can omit for lower sugar
  • 1 tablespoon Sesame Oil Opt for toasted sesame oil for extra flavor
  • 1 clove Garlic Minced; optional
For Garnishing
  • 1 tablespoon Sesame Seeds Optional, but highly recommended

Equipment

  • Mixing Bowl
  • Cutting Board
  • Knife
  • Measuring Cups
  • Measuring Spoons

Method
 

Preparation Steps
  1. Wash the cucumbers thoroughly and slice them into thin rounds. Sprinkle with salt and let them sit for about 10 minutes.
  2. In a mixing bowl, whisk together rice vinegar, soy sauce, chili flakes, sugar, sesame oil, and garlic.
  3. Drain the cucumbers, pat them dry, and combine them with the dressing, tossing gently.
  4. Sprinkle sesame seeds and sliced green onions over the top before serving.
  5. Chill in the refrigerator for at least 20 minutes to meld flavors, or serve immediately.

Nutrition

Serving: 1cupCalories: 80kcalCarbohydrates: 8gProtein: 2gFat: 5gSaturated Fat: 0.5gSodium: 700mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 0.5mg

Notes

Enjoy this salad fresh for the best taste, but it can be stored in an airtight container for 3-4 days.

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