Description
Spicy Korean Cucumber Salad is a refreshing and vibrant dish bursting with flavor. This easy-to-make salad highlights crisp cucumbers coated in a sweet and spicy dressing, making it the perfect accompaniment for summer picnics or as a zesty side at dinner. In just 15 minutes, you can whip up this delightful dish that will have everyone coming back for more. Enjoy it chilled or at room temperature, and get ready for compliments!
Ingredients
Scale
- 4 cups thinly sliced cucumbers (about 2 medium cucumbers)
- 1 tablespoon Korean red pepper flakes (Gochugaru)
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 tablespoon sesame oil
Instructions
- Slice cucumbers thinly using a sharp knife or mandoline for even thickness.
- Sprinkle salt over the cucumber slices and let them sit in a colander for about 10 minutes to draw out excess moisture.
- In a bowl, whisk together minced garlic, soy sauce, rice vinegar, sugar, sesame oil, and Gochugaru until well combined.
- Rinse the salted cucumbers under cold water and pat them dry with paper towels.
- Toss the cucumber slices in the dressing until fully coated.
- Let sit for 5 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No cooking required
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 3g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg