Description
Bright, crunchy cucumber salad tossed in a tangy, spicy Korean-style dressing with garlic, sesame oil, rice vinegar, and gochugaru—for a refreshing banchan side in under 10 minutes.
Ingredients
2 Persian or Korean cucumbers (about ½ lb / 225 g), thinly sliced (accordion-style or rounds)
1 teaspoon salt
For the dressing:
2 teaspoons light soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 tablespoon gochugaru (Korean red pepper flakes) or chili oil
1 teaspoon sesame oil
1 teaspoon sugar or honey
2 cloves garlic, minced
1 tablespoon toasted sesame seeds
1 scallion, sliced (greens and whites separated)
Instructions
Slice cucumbers thinly, either into rounds or using the chopstick-guided accordion cut so they hold more dressing.
Place sliced cucumbers in a colander, sprinkle with salt, toss to coat, and let sit for about 10 minutes to draw out excess moisture. Then rinse and pat dry.
In a bowl, whisk together soy sauce, rice vinegar, gochugaru (or chili oil), sesame oil, sugar, garlic, and half the sesame seeds.
Add drained cucumbers and scallion whites to the dressing, gently tossing to coat evenly.
Garnish with scallion greens and remaining sesame seeds. Taste and adjust seasoning if needed.
Serve immediately for maximum crunch, or chill for about 30 minutes to let flavors meld. Ideal as a banchan or refreshing side.
- Prep Time: 10 minutes
- Category: Appetizer