Korean Cucumber Salad
A bright, crunchy salad bursting with tangy flavor, perfect for quick weeknight dinners or picnics.
Ingredients
Veggies
- 2 large large cucumbers (Korean or Persian)
- 2 green onions, finely chopped
Sauce
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon sesame oil
Spices
- 1 tablespoon chili flakes (or gochugaru for authentic flavor)
- 1 teaspoon salt
- 1 clove garlic, minced (optional)
Toppings
- 1 tablespoon sesame seeds
Instructions
Preparation
- Slice the cucumbers thinly into rounds or half-moons and place them in a bowl.
- Sprinkle 1 teaspoon salt over cucumbers, toss, and let sit 5–10 minutes to draw out water.
- While cucumbers sweat, whisk rice vinegar, soy sauce, sugar, sesame oil, chili flakes, and minced garlic in a small bowl.
- Pat cucumbers dry with a paper towel to remove excess moisture.
- Toss cucumbers with the dressing and chopped green onions until evenly coated.
- Sprinkle sesame seeds on top and chill 5–10 minutes before serving for best flavor.
Notes
Salting and draining is key to avoid a watery salad and maintain crunch. Adjust chili flakes to control heat; mix half at first, then taste. Make it 30 minutes ahead to let flavors meld, but add sesame seeds just before serving.