Korean Cucumber Salad
This Korean Cucumber Salad is a refreshing, spicy, and tangy side dish featuring crisp cucumbers tossed in a flavorful sesame soy dressing. Perfect for a quick, no-cook addition to any meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Snack
- Method: No-Cook
- Cuisine: Korean
Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1 teaspoon salt
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 teaspoons Korean red chili flakes (gochugaru), adjust to taste
- 2 cloves garlic, minced
- 1 teaspoon toasted sesame seeds
- 2 green onions, thinly sliced
Instructions
- Place the thinly sliced cucumbers in a bowl and sprinkle with salt. Toss and let sit for 10 minutes to draw out excess water.
- Drain the cucumbers and gently squeeze to remove remaining moisture.
- In a separate bowl, whisk together sesame oil, soy sauce, rice vinegar, sugar, gochugaru, and minced garlic until sugar is dissolved.
- Add the cucumbers, green onions, and toasted sesame seeds to the dressing and toss to combine evenly.
- Chill in the refrigerator for at least 15 minutes before serving to allow flavors to meld.
Notes
For extra crunch, add thinly sliced carrots or radishes. Adjust the chili flakes according to your spice preference.