Ingredients
Scale
- 2 large Cucumbers, sliced thinly
- 1 tablespoon Salt
- 2 tablespoons Rice vinegar
- 1 tablespoon Korean red pepper flakes
- 1 tablespoon Sesame oil
- 1 teaspoon Sugar
- 2 Garlic cloves, minced
- 1 tablespoon Sesame seeds, for garnish
- 2 Green onions, chopped, for garnish and flavor
Instructions
- Slice cucumbers into thin rounds and place them in a colander.
- Sprinkle the salt over the sliced cucumbers and let them sit for 15 minutes to drain excess water.
- In a large bowl, whisk together the rice vinegar, gochugaru, sesame oil, sugar, and minced garlic.
- Rinse the cucumbers under cold water and pat them dry with paper towels.
- Add the cucumbers to the dressing and toss well to combine.
- Sprinkle sesame seeds and chopped green onions over the top.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
Choose fresh cucumbers and ensure they are thoroughly rinsed after salting. Let the salad sit in the refrigerator for deeper flavor development.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Korean salad, cucumber salad, spicy salad, quick side dish, vegetarian recipes