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Korean Cucumber Salad

Korean Cucumber Salad: A Crunchy Delight for Every Meal

This Korean Cucumber Salad is a refreshing, gluten-free dish that combines crunchy cucumbers with zesty flavors.
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Prep Time 10 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Korean
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2-3 whole fresh Korean cucumbers or Persian cucumbers
  • 1 teaspoon salt for seasoning
  • 2 tablespoons green onions finely chopped
For the Dressing
  • 3 tablespoons rice vinegar adds tanginess
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 teaspoon chili flakes or gochugaru
  • 1 teaspoon sugar balances acidity
  • 1 tablespoon sesame oil for authenticity
For Garnishing
  • 2 tablespoons sesame seeds toasted
  • 1 clove garlic optional, minced

Equipment

  • Mixing bowl
  • kitchen towel
  • knife
  • cutting board

Method
 

Preparation Steps
  1. Wash the cucumbers thoroughly and slice them thinly, about 1/8 inch in thickness. Sprinkle with salt and let them rest for 10 minutes.
  2. Combine rice vinegar, soy sauce, chili flakes, sugar, and sesame oil in a mixing bowl. Whisk until the sugar is dissolved.
  3. Rinse the cucumbers under cold water to remove excess salt and pat dry with a kitchen towel.
  4. In a large mixing bowl, add the cucumbers and pour in the dressing. Toss to coat evenly.
  5. Add sesame seeds and chopped green onions. Toss gently to combine.
  6. Cover the bowl and chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 5gProtein: 1gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 600mgPotassium: 250mgFiber: 1gSugar: 3gVitamin A: 250IUVitamin C: 15mgCalcium: 30mgIron: 0.5mg

Notes

This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for 3-4 days.

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