Description
Korean cucumber salad is a vibrant and refreshing side dish that brings a burst of flavor to any meal. With its crunchy cucumbers coated in a tangy dressing, this salad is not only quick to prepare but also a fantastic complement to grilled meats or as a light snack. Perfect for summer gatherings, this dish is easily customizable to fit your taste preferences, making it an essential addition to your culinary repertoire.
Ingredients
Scale
- 2 medium English cucumbers, thinly sliced
- 2 cloves garlic, minced
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon Korean red pepper flakes (gochugaru)
- 1 tablespoon granulated sugar
- 1 tablespoon toasted sesame oil
- Salt, to taste
- Sesame seeds, for garnish
Instructions
- Rinse and dry the cucumbers thoroughly. Thinly slice them using a sharp knife or mandoline.
- In a small bowl, whisk together minced garlic, rice vinegar, sugar, gochugaru, sesame oil, and salt until the sugar dissolves.
- In a large mixing bowl, add the sliced cucumbers and pour the dressing over them. Toss gently to coat.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld while keeping the cucumbers crisp.
- Before serving, sprinkle sesame seeds on top for added crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Korean
Nutrition
- Serving Size: About 1 cup (150g)
- Calories: 60
- Sugar: 4g
- Sodium: 160mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg