Korean Cucumber Salad: An Incredible Ultimate Recipe for an Amazing Side Dish
If you’re seeking a light and refreshing side dish that adds a burst of flavor to your meals, look no further than this Korean Cucumber Salad. This simple yet vibrant salad combines crunchy cucumbers with zesty seasonings, making it a beloved addition to any table—perfect for busy weeknight dinners or festive gatherings alike. The balance of tangy rice vinegar, savory soy sauce, and a hint of heat from chili flakes creates an irresistible taste that everyone will enjoy. Plus, it’s easy to customize based on your preferences, ensuring that each serving is as unique as you desire. Enjoy this healthy dish that not only satisfies your cravings but also showcases the vibrant flavors of Korean cuisine!
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: Mixing
- Cuisine: Korean
Ingredients
Scale
- 2 large cucumbers (Korean or Persian)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili flakes (or gochugaru)
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 green onions, finely chopped
- 1 garlic clove, minced (optional)
Instructions
- Wash the cucumbers thoroughly and slice them into thin half-moons.
- Sprinkle salt over the sliced cucumbers in a bowl and let sit for about 10-15 minutes to draw out excess moisture.
- In a separate bowl, whisk together rice vinegar, soy sauce, chili flakes (or gochugaru), sugar, sesame oil, and minced garlic if using.
- Squeeze the cucumbers to remove excess water before tossing them with the dressing in a large mixing bowl.
- Fold in the chopped green onions and sesame seeds, then refrigerate for about 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 50
- Sugar: 3g
- Sodium: 290mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg