Korean Cucumber Salad
Looking for a vibrant and refreshing side dish to accompany your Korean meals? Look no further!
This Korean Cucumber Salad recipe is the perfect balance of tangy, savory, and spicy flavors, making it an ideal complement to any dish.
Made with simple ingredients like cucumber, garlic, gochugaru, rice vinegar, sesame oil, soy sauce, and sesame seeds, this salad is not only delicious but also incredibly easy to prepare.
Let’s dive into the recipe and discover the delightful flavors of this Korean classic.
Korean Cucumber Salad
Servings: 2 people
Ingredients
- 1 long cucumber
- 2 cloves garlic
- 1 tsp salt
- 1 tsp gochugaru or chili seeds
- 1 tbsp rice vinegar
- 1 tbsp roasted sesame oil
- 1 tbsp soy sauce
- 1-2 tbsp sesame seeds
Instructions
- Start by preparing the cucumber. Wash it thoroughly under cold water, then pat it dry with a kitchen towel. Cut off both ends of the cucumber and discard them. Slice the cucumber thinly into rounds or into thin strips. Place the sliced cucumber in a mixing bowl.
- Peel and mince the garlic cloves. Add the minced garlic to the bowl with the cucumber.
- Sprinkle the salt and gochugaru (or chili seeds) over the cucumber and garlic. Gochugaru is a Korean chili powder that adds a mild spiciness and vibrant color to the salad. If you don't have gochugaru, you can substitute it with chili seeds or flakes according to your preferred level of spiciness.
- Add the rice vinegar, roasted sesame oil, sesame seeds and soy sauce to the bowl.
- Mix all the ingredients in the bowl thoroughly, ensuring that the cucumber slices are well coated with the dressing. You can use a spoon or your hands to toss the salad.
- Let the cucumber salad marinate at least for 15-20 minutes to allow the flavors to meld together. The flavor will be even better if you leave the salad in the fridge to marinate overnight.
- Serve the Korean Cucumber Salad as a refreshing side dish or accompaniment to a Korean meal. Enjoy!
