Description
This refreshing Korean Cucumber Salad is a quick and easy side dish that combines crisp cucumbers with a tangy, slightly spicy dressing. Perfect for a light snack or accompaniment to your meal, it balances vibrant flavors of vinegar, soy sauce, garlic, and gochugaru chili flakes, finished with a sprinkling of toasted sesame seeds.
Ingredients
Vegetables
- 2 Kirby cucumbers, sliced into 1/8-inch thick pieces
- 1 green onion, chopped
Dressing
- 1 1/2 teaspoons white distilled vinegar
- 1 teaspoon soy sauce
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
Toppings
- 2 teaspoons gochugaru (Korean chili pepper flakes)
- 1 teaspoon sesame seeds
Instructions
- Mix the vegetables: Place the cucumber slices and chopped green onion in a medium or large mixing bowl and set aside.
- Make the dressing: In a small bowl, combine the white distilled vinegar, soy sauce, and minced garlic. Stir in the sugar and salt, continuing to mix until the sugar fully dissolves, creating a balanced savory and tangy dressing.
- Combine the dressing with the veggies: Pour the dressing over the cucumber slices and green onions. Toss gently to ensure all the vegetables are evenly coated with the flavorful dressing.
- Add smokiness and serve: Sprinkle the Korean chili pepper flakes (gochugaru) and sesame seeds over the salad. Toss again until the cucumber slices are evenly coated with the chili flakes and sesame seeds. Serve immediately for the freshest taste.
Notes
- Use Kirby cucumbers for their crunch and thin skin, but regular cucumbers can substitute if peeled and seeded.
- Gochugaru provides authentic Korean smoky heat; substitute with crushed red pepper flakes if unavailable.
- For extra depth, toast sesame seeds lightly before adding.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Adjust sugar and salt according to taste preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Korean