Korean Cucumber Salad
Crisp, refreshing, and full of bold flavour, this spicy Korean cucumber salad recipe is an easy side dish you’ll make all summer long!
Ingredients
- 2 medium Persian cucumbers sliced ¼-inch thick – about 1 pound (450 grams)
- 1 teaspoon salt 5 grams
- 2 green onions finely chopped – 15 grams
- 1 tablespoon rice vinegar 15 milliliters
- 1 tablespoon soy sauce 15 milliliters
- 1 teaspoon maple syrup or sugar – 5 milliliters
- 1 tablespoon gochugaru Korean red chili flakes – 6 grams
- 1 teaspoon toasted sesame oil 5 milliliters
- 1 teaspoon minced garlic 3 grams
- 1 teaspoon toasted sesame seeds 4 grams
Instructions
- Place the sliced cucumbers in a colander and sprinkle with salt. Toss gently and let sit for 15 minutes to draw out excess moisture.
- After 15 minutes, rinse the cucumbers briefly under cold water to remove excess salt. Drain well and gently pat the cucumbers dry with a clean kitchen towel or paper towels.
- In a mixing bowl, combine the green onions, rice vinegar, soy sauce, maple syrup, gochugaru, sesame oil, minced garlic, and sesame seeds.
- Add the drained cucumbers to the dressing and toss gently to coat evenly.
- You can serve it immediately or chill in the refrigerator for 10–15 minutes to allow the flavors to meld.
Notes
Store any leftover Korean cucumber salad in an airtight container in the refrigerator for up to 2-3 days. Before serving again, give the dish a quick toss.
Nutrition
Calories: 33kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 867mg | Potassium: 116mg | Fiber: 1g | Sugar: 2g | Vitamin A: 682IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg