Description
A refreshing and spicy Korean cucumber salad that is easy to make and packed with flavor.
Ingredients
- 1 pound cucumbers, thinly sliced
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 green onions, chopped
Instructions
- Place the sliced cucumbers in a large bowl and sprinkle with salt. Toss to combine and let sit for 10 minutes to draw out excess moisture.
- In a separate bowl, whisk together the sugar, rice vinegar, soy sauce, gochugaru, minced garlic, and sesame oil until the sugar is dissolved.
- After 10 minutes, rinse the cucumbers under cold water and drain well. Pat them dry with paper towels.
- Add the cucumbers to the bowl with the dressing and toss to coat evenly.
- Stir in the sesame seeds and chopped green onions.
- Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.
Notes
- For extra crunch, add thinly sliced radishes or carrots to the salad.
- Adjust the spiciness by increasing or decreasing the amount of gochugaru to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg