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Korean Cucumber Salad

Korean Cucumber Salad: Refreshing Crunch in Every Bite

Korean Cucumber Salad is a light, refreshing salad featuring crunchy cucumbers, a garlicky sesame vinaigrette, and mild gochugaru for an invigorating taste experience.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Korean
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cucumber Base
  • 2 medium Persian or English cucumbers Crisp and seedless
  • 1 teaspoon salt To draw out moisture
Dressing
  • 3 tablespoons rice vinegar Can substitute with apple cider vinegar
  • 1 tablespoon sesame oil Consider white sesame oil for lighter flavor
  • 2 cloves minced garlic Fresh is best for flavor
  • 1 teaspoon sugar Adjust to taste
  • 1 teaspoon gochugaru Reduce for less spice
Garnish
  • 1 tablespoon sesame seeds For texture and nuttiness
  • 2 stalks green onions Sliced for freshness

Equipment

  • Mixing bowl
  • Colander
  • Rubber spatula

Method
 

Preparation
  1. Thinly slice the cucumbers and place them in a bowl. Sprinkle with salt and let sit for 15-20 minutes.
  2. Drain the cucumbers in a colander, pressing down to remove excess moisture, then pat dry.
Dressing and Assembly
  1. In a mixing bowl, whisk together rice vinegar, sesame oil, minced garlic, sugar, and gochugaru until consistent.
  2. Pour the dressing over the drained cucumbers and gently toss to coat.
  3. Sprinkle sesame seeds and sliced green onions on top before serving.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 8gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 300mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

For best flavor, prepare and chill the salad a few hours in advance. Adjust gochugaru to taste for desired spice level.

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