Korean Cucumber Salad (Printer-friendly)
Crisp, spicy-sweet cucumbers with Korean chili flakes and sesame dressing. Ready in 10 minutes.
# 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
# How to Make It:
01 - Place sliced cucumbers in a bowl, sprinkle with salt, and toss thoroughly. Let sit for 5 minutes to draw out excess moisture for a crispier texture.
02 - Drain the salted cucumbers through a colander, then gently squeeze to remove remaining liquid. This prevents watery dressing.
03 - In a mixing bowl, whisk together gochugaru, soy sauce, rice vinegar, sesame oil, sugar, and minced garlic until sugar dissolves completely.
04 - Add drained cucumbers and green onions to the dressing bowl. Toss until evenly coated with the spicy-sweet glaze.
05 - Transfer salad to a serving dish and sprinkle generously with toasted sesame seeds. Serve immediately for optimal crunch.
# Expert Tips:
01 -
- It comes together in under 10 minutes with ingredients you probably already have
- The perfect balance of spicy sweet and tangy that wakes up any meal
02 -
- The salting step might seem fussy but it transforms watery cucumbers into something that stays crisp for hours
- Gochugaru has a completely different flavor profile than regular red pepper flakes so please try to find it
03 -
- Use a mandoline if you want perfectly thin slices but a sharp knife works fine
- Toast your sesame seeds in a dry pan for 2 minutes to bring out their nutty flavor