Description
This Korean cucumber salad can be thrown together in minutes. It's a perfect blend of freshness and umami with crispy, crunchy cucumbers and traditional Korean spices.
Ingredients
Scale
- 4 Persian cucumbers, or one English or other small crisp cucumbers
- 2 teaspoons kosher salt
- 2 tablespoons gochugaru (Korean pepper flakes) (note 1)
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil (note 2)
- 2 cloves garlic, finely minced or squeezed through a garlic press
- 1 teaspoon white sugar
- 1 tablespoon plus 1 teaspoon sesame seeds, divided
- 2 green onions, thinly sliced (1 tsp reserved for garnish)
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Instructions
- Cut cucumbers into 1/4 inch thick rounds. Toss with salt and set aside for 10 minutes to draw out liquid. Gently dry with a tea towel or paper towel.
- Transfer cucumbers to a mixing bowl and add gochugaru, rice vinegar, sesame oil, garlic, sugar, 1 tbsp sesame seeds and green onions. Mix well.
- Serve in a bowl garnished with a sprinkle of sesame seeds and green onions.
Notes
- Gochugaru: Here are some brands I like: Wang | Mother In Law's. If you can't find gochugaru, a 50/50 blend of paprika and red pepper flakes make a great substitution.
- Sesame Oil: Kadoya makes a great sesame oil. Other dark Asian sesame oils work great as well.
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.
- Prep Time: 15 mins
- Category: Salad
- Method: No Cook
- Cuisine: Korean