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–+ servings
Korean Cucumber Salad

Korean Cucumber Salad: Crisp, Zesty Delight in Minutes

Enjoy a refreshing Korean Cucumber Salad that is quick to prepare and customizable for everyone's taste.
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Prep Time 10 minutes
Chill Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Korean
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumbers Korean or Persian preferred
  • 1 teaspoon Salt Kosher salt recommended
  • 2 tablespoons Green Onions Chopped; chives can substitute
For the Dressing
  • 3 tablespoons Rice Vinegar Apple cider vinegar as an alternative
  • 2 tablespoons Soy Sauce Low-sodium preferred
  • 1 tablespoon Chili Flakes Gochugaru for authentic flavor
  • 1 teaspoon Sugar Adjust to taste
  • 1 tablespoon Sesame Oil Can substitute with olive oil
  • 1 clove Garlic Optional for additional flavor
For the Finish
  • 1 tablespoon Sesame Seeds Toasted recommended

Equipment

  • mixing bowl
  • spatula
  • knife
  • cutting board

Method
 

Preparation Steps
  1. Wash cucumbers thoroughly and slice thinly (about 1/8 inch thick). Sprinkle with kosher salt and let sit for 10 minutes.
  2. In a mixing bowl, whisk together rice vinegar, soy sauce, chili flakes, sugar, and sesame oil until combined.
  3. Drain excess moisture from cucumbers, pat dry if needed to maintain crunch.
  4. Toss the drained cucumbers with the dressing until evenly coated.
  5. Add sesame seeds and green onions to the salad, gently folding them in. Optionally add minced garlic.
  6. Chill for at least 15 minutes before serving to enhance flavor.

Nutrition

Serving: 1cupCalories: 50kcalCarbohydrates: 8gProtein: 2gFat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 400mgPotassium: 240mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

This salad is refreshing, crispy, and perfect for summer meals or as a side dish to grilled meats.

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