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Korean Cucumber Salad

Korean Cucumber Salad Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Calories: 70
Ingredients Method Notes

Ingredients
  

  • 1 English cucumber (about 12 oz), or 2 Kirby cucumbers
  • 1/2 tsp kosher salt
  • 1 tbsp gochugaru (Korean red pepper flakes)
  • 1 tbsp rice vinegar
  • 2 tsp toasted sesame oil
  • 1 tsp granulated sugar
  • 1 clove garlic, finely minced
  • 1 tsp toasted sesame seeds, plus more for garnish
  • 1 green onion, thinly sliced (optional)

Method
 

  1. Slice the cucumber into 1/8-inch thick rounds.
  2. Toss the slices with the salt in a colander and let them drain for 10 minutes. Squeeze out excess liquid, then pat dry with a towel.
  3. In a bowl, whisk together the gochugaru, rice vinegar, sesame oil, sugar, garlic, and sesame seeds until a paste forms.
  4. Add the cucumbers to the dressing and toss to coat. Fold in the green onion if using, transfer to a serving bowl, and top with extra sesame seeds. Serve right away.

Notes

This salad is best eaten right after you make it. The cucumbers lose their crunch within an hour or two, so hold the dressing and toss just before serving if you need to prep in advance.