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–+ servings

Korean Cucumber Salad

A refreshing and tangy salad made with crisp cucumbers, sesame oil, and a hint of spice, perfect as a side dish for any Korean meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Korean
Calories: 50
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 2 medium cucumbers sliced thinly
  • 1 tablespoon salt for salting cucumbers
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar optional
  • 1 teaspoon gochugaru Korean red pepper flakes
  • 1 tablespoon sesame seeds toasted
  • 2 stalks green onions sliced

Method
 

Prepare the Cucumbers
  1. Slice the cucumbers thinly and place them in a mixing bowl. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture.
Make the Dressing
  1. In a small bowl, whisk together the rice vinegar, sesame oil, sugar, and gochugaru until well combined.
Combine and Serve
  1. After 10 minutes, rinse the cucumbers under cold water and drain. Add the cucumbers to the dressing along with the sesame seeds and green onions. Toss to combine and serve immediately.

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 8gProtein: 1gFat: 3gSodium: 300mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

For a spicier version, increase the amount of gochugaru. This salad is best served fresh but can be refrigerated for up to a day.

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