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Korean Cucumber Salad

A refreshing and flavorful Korean Cucumber Salad perfect for any meal, with a satisfying crunchy texture and spicy kick.

  • Total Time: 15 minutes
  • Yield: 4 servings 1x

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

  1. Wash the cucumbers. If you’re using Korean cucumbers, you can leave the skin on. For Persian cucumbers, peel if you prefer.
  2. Slice the cucumbers into thin rounds or half-moons.
  3. Place the sliced cucumbers in a large bowl and sprinkle with salt. Let them sit for about 10-15 minutes to draw out excess moisture.
  4. Drain any excess liquid after the cucumbers have rested.
  5. Mix together the rice vinegar, soy sauce, chili flakes (or gochugaru), sugar, and sesame oil in a separate bowl.
  6. Pour the mixture over the cucumbers. Add the sesame seeds, chopped green onions, and garlic if using.
  7. Toss everything together until the cucumbers are well coated.
  8. Taste and adjust seasoning if needed, adding more soy sauce or sugar as per preference.
  9. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

Notes

Best served chilled or at room temperature. Garnish with extra sesame seeds or green onions for an appealing finish.

  • Author: aymane-mouraigmail-com-2
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Side Dish
  • Method: No Cooking
  • Cuisine: Korean
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 120
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Korean, salad, cucumber, side dish, vegan, quick recipe