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!