Description
A spicy, tangy Korean cucumber salad that’s quick, crunchy, and loaded with flavor.
Ingredients
Scale
5 mini cucumbers or 2–3 regular cucumbers
1 tsp salt
1.5 tsp soy sauce
1 tsp minced garlic
3 tbsp rice vinegar
2–3 tsp chili oil
3 tsp sugar
1 tsp sesame oil
2 tsp sesame seeds (optional)
3 tbsp green onions, diced (optional)
Instructions
1. Slice cucumbers thinly or spiralize. Toss with salt and let sit 10 minutes.
2. Rinse cucumbers, pat dry with paper towels.
3. In a bowl, whisk garlic, sugar, vinegar, oils, sesame seeds, and soy sauce.
4. Pour dressing over cucumbers and toss to coat.
5. Chill for 30 minutes before serving.
Notes
Use English or Persian cucumbers for best crunch.
Adjust chili oil to taste.
Add gochugaru or chickpeas for variation.
- Prep Time: 10 mins
- Category: Side Dish
- Cuisine: Korean
Nutrition
- Calories: 67
- Sugar: 6g
- Sodium: 1252mg
- Fat: 3g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g