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Marco

Korean Cucumber Salad: A Refreshing Delight to Try!

Korean Cucumber Salad is a refreshing and tangy dish that combines thinly sliced cucumbers with a flavorful dressing, making it a perfect side dish for any meal.
Print Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: Korean
Calories: 60
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound English cucumbers thinly sliced
  • 1 teaspoon salt
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame seeds
  • 1 green onion finely chopped
  • 1/2 teaspoon red pepper flakes optional

Method
 

  1. In a large bowl, combine the sliced cucumbers and salt. Toss well and let them sit for about 15 minutes to draw out excess moisture.
  2. After 15 minutes, rinse the cucumbers under cold water and drain thoroughly. Pat them dry with a paper towel.
  3. In a separate bowl, whisk together the rice vinegar, sugar, soy sauce, sesame oil, minced garlic, and red pepper flakes (if using) until the sugar is dissolved.
  4. Add the drained cucumbers to the dressing and toss to coat evenly.
  5. Sprinkle with sesame seeds and chopped green onion. Toss gently to combine.
  6. For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 60kcalCarbohydrates: 4gProtein: 1gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 3.5gSodium: 200mgFiber: 1gSugar: 2g

Notes

  • For added crunch, consider mixing in some shredded carrots or thinly sliced bell peppers.
  • If you prefer a spicier kick, increase the amount of red pepper flakes or add a splash of sriracha to the dressing.

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