Description
This Korean Cucumber Salad is a refreshing, spicy, and tangy side dish that combines crisp Persian cucumbers with a flavorful mix of Korean red chili flakes, sesame oil, and soy sauce. Perfect for a light appetizer or a side to your favorite Korean meals, this salad is quick to prepare and loaded with vibrant flavors.
Ingredients
Scale
Cucumbers
- 2 medium Persian cucumbers, sliced ¼-inch thick (about 1 pound / 450 grams)
- 1 teaspoon salt (5 grams)
Dressing
- 2 green onions, finely chopped (15 grams)
- 1 tablespoon rice vinegar (15 milliliters)
- 1 tablespoon soy sauce (15 milliliters)
- 1 teaspoon maple syrup or sugar (5 milliliters)
- 1 tablespoon gochugaru (Korean red chili flakes – 6 grams)
- 1 teaspoon toasted sesame oil (5 milliliters)
- 1 teaspoon minced garlic (3 grams)
- 1 teaspoon toasted sesame seeds (4 grams)
Instructions
- Salt the cucumbers: Place the sliced cucumbers in a colander and sprinkle with salt. Toss gently and let them sit for 15 minutes to draw out excess moisture, which helps keep the salad crisp.
- Rinse and dry cucumbers: After 15 minutes, rinse the cucumbers briefly under cold water to remove the excess salt. Drain well and gently pat dry with a clean kitchen towel or paper towels to ensure they don’t water down the dressing.
- Prepare the dressing: In a mixing bowl, combine finely chopped green onions, rice vinegar, soy sauce, maple syrup, gochugaru, toasted sesame oil, minced garlic, and toasted sesame seeds. Mix well to blend all the flavors.
- Toss cucumbers with dressing: Add the drained and dried cucumbers into the bowl with the dressing. Toss gently until the cucumber slices are evenly coated with the flavorful dressing.
- Chill and serve: You can serve the salad immediately for a crisp, fresh taste or chill it in the refrigerator for 10 to 15 minutes to allow the flavors to meld and intensify before serving.
Notes
- Persian cucumbers work best due to their thin skin and fewer seeds, but you can substitute with English cucumbers if unavailable.
- Adjust the gochugaru quantity depending on your spice preference.
- For a vegan option, ensure to use maple syrup instead of honey if substituting sweeteners.
- This salad is best consumed fresh but can be stored in the refrigerator for up to 2 days.
- Make sure to pat cucumbers completely dry after salting to prevent a watery salad.
