Korean Cucumber Salad
A crisp and zesty side dish featuring a perfect balance of spice and tang.
Ingredients
- 2 large cucumbers Korean or Persian
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili flakes Gochugaru
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 green onions finely chopped
- 1 garlic clove minced (optional)
Instructions
- Wash the cucumbers thoroughly and slice them into thin rounds or half-moons.
- Place the slices in a large bowl, sprinkle with salt, and let sit for ten minutes to draw out moisture.
- Whisk together the rice vinegar, soy sauce, chili flakes, sugar, sesame oil, and minced garlic in a separate bowl until the sugar dissolves.
- Drain the cucumbers in a colander, rinse under cold water to remove excess salt, and pat dry with a towel.
- Transfer the dry cucumbers back to the bowl and pour the prepared dressing over them.
- Add the chopped green onions and sesame seeds, then toss everything together until well coated.
- Let the salad chill in the refrigerator for twenty minutes before serving to allow the flavors to meld.
Notes
• Cucumber Choice: English cucumbers are a great alternative if Korean or Persian varieties are unavailable.
• Gluten-Free Option: Substitute soy sauce with tamari or liquid aminos.
• Spice Level: Adjust the chili flakes to your preference; start with a smaller amount for a milder heat.
• Gluten-Free Option: Substitute soy sauce with tamari or liquid aminos.
• Spice Level: Adjust the chili flakes to your preference; start with a smaller amount for a milder heat.