Korean Cucumber Salad (Printable)
Crisp cucumbers in spicy-sweet Korean dressing with chili flakes, sesame oil, and rice vinegar.
# What You'll Need:
→ Vegetables
01 - 2 large English cucumbers (or 4-5 Persian cucumbers), thinly sliced
02 - 2 green onions, finely sliced
→ Seasonings & Sauce
03 - 1 ½ tablespoons gochugaru (Korean red chili flakes)
04 - 1 tablespoon soy sauce (use tamari for gluten-free)
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon toasted sesame oil
07 - 1 teaspoon sugar
08 - 1 teaspoon minced garlic
09 - ½ teaspoon salt
→ Garnish
10 - 1 tablespoon toasted sesame seeds
# Directions:
01 - Place the sliced cucumbers in a bowl and sprinkle with salt. Toss well and let sit for 5 minutes to draw out excess water.
02 - Drain the cucumbers and gently squeeze out any remaining liquid.
03 - In a large mixing bowl, combine gochugaru, soy sauce, rice vinegar, sesame oil, sugar, and minced garlic. Stir until sugar is dissolved.
04 - Add the drained cucumbers and green onions to the bowl. Toss everything together until cucumbers are evenly coated with the dressing.
05 - Transfer to a serving dish and sprinkle with toasted sesame seeds. Serve immediately for maximum crunch.
# Expert Hints:
01 -
- The crunch stays fresh for days unlike most salads that wilt
- You can adjust the heat exactly to your comfort zone
- Ten minutes from fridge to bowl means last minute sides are actually possible
02 -
- Skipping the salting step means youll end up with watery dressing and diluted flavor
- Letting it sit for 10 minutes before serving actually improves the taste as the cucumbers absorb the sauce
03 -
- Use a mandoline for paper thin slices if you want restaurant style texture
- Pat the cucumbers extra dry after draining for the crispest results