Korean Cucumber Salad: An Incredible Ultimate Recipe for an Amazing Side Dish
Korean Cucumber Salad is a vibrant and refreshing side dish that brings a burst of flavor to any meal. This easy-to-make salad is perfect for summer barbecues, weeknight dinners, or as a crunchy snack. With its delightful combination of crisp cucumbers, sesame oil, and a hint of heat from chili flakes, it’s a crowd-pleaser that complements grilled meats beautifully or can be enjoyed on its own. Whether you’re hosting friends or simply looking for a healthy option, this Korean Cucumber Salad is sure to impress with its unique flavors and textures.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves 4
- Category: Salad
- Method: No cooking required
- Cuisine: Korean
Ingredients
Scale
- 2 large cucumbers (Korean or Persian)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili flakes (or gochugaru)
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 green onions, finely chopped
- 1 garlic clove, minced (optional)
Instructions
- Wash and slice the cucumbers thinly. Sprinkle with salt and let sit for 10 minutes to draw out moisture.
- In a separate bowl, whisk together rice vinegar, soy sauce, chili flakes, sugar, and sesame oil until combined.
- Drain excess liquid from the cucumbers and add to the dressing. Toss well to coat.
- Add sesame seeds and green onions (and garlic if desired) to the salad. Toss gently.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 3g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg