Description
Spicy Korean Cucumber Salad is a vibrant, refreshing side dish bursting with bold flavors. This easy-to-make salad features crisp cucumbers tossed in a tangy, spicy dressing with aromatic spices, making it a perfect accompaniment to Korean BBQ, rice bowls, or grilled meats. Ready in under 20 minutes, it’s a versatile and healthy addition to any meal.
Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- ½ teaspoon sugar
- 2 medium cucumbers, thinly sliced
- ½ teaspoon salt
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 tablespoon Korean red pepper flakes (Gochugaru)
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame seeds
- Fresh cilantro (optional) for garnish
Instructions
- Prepare the cucumbers:
- Thinly slice the cucumbers and sprinkle them with salt. Let sit for 10-15 minutes to draw out excess water.
- Rinse the cucumbers under cold water and drain well. Squeeze out any remaining water.
- Make the dressing:
- In a small bowl, mix garlic, Korean red pepper flakes, sesame oil, soy sauce, sugar, and rice vinegar. Stir until sugar dissolves.
- Combine and marinate:
- Toss cucumbers with green onions in a large bowl.
- Pour the dressing over the cucumbers and mix to coat evenly.
- Marinate for at least 10 minutes.
- Finish and serve:
- Sprinkle toasted sesame seeds over the salad before serving.
- Garnish with cilantro if desired.
Notes
- Adjust the spice level by modifying the amount of Gochugaru.
- Best served cold or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Category: Side Dish
- Method: Tossed Salad
- Cuisine: Korean
