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Korean Cucumber Salad

A vibrant and zesty side dish made from sliced cucumbers, flavored with gochugaru and sesame oil, perfect for busy families and health-conscious individuals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Korean
Calories: 60
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 Persian cucumbers Provides a refreshing crunch and mild flavor.
  • 1 tsp salt Draws out moisture from the cucumbers, enhancing their texture.
  • 2 green onions Adds a sharpness and fresh bite to the salad.
  • 2 tbsp rice vinegar Introduces a tangy flavor that balances the other ingredients.
  • 2 tbsp soy sauce Enhances the umami profile, adding depth to the dressing.
  • 1 tbsp maple syrup or sugar Offers a hint of sweetness to balance the flavors.
  • 1 tbsp gochugaru Gives a spicy kick typical of Korean cuisine.
  • 1 tbsp toasted sesame oil Adds a rich, nutty aroma to the salad.
  • 1 clove minced garlic Provides a fragrant flavor that elevates the dish.
  • 1 tbsp toasted sesame seeds Adds a delightful crunch and nutty flavor.

Method
 

Preparation
  1. Place the sliced cucumbers in a colander and sprinkle with salt. Toss gently and let sit for 15 minutes to draw out excess moisture.
  2. After 15 minutes, rinse the cucumbers briefly under cold water to remove excess salt. Drain well and gently pat the cucumbers dry with a clean kitchen towel or paper towels.
Mixing
  1. In a mixing bowl, combine the green onions, rice vinegar, soy sauce, maple syrup, gochugaru, sesame oil, minced garlic, and sesame seeds.
Tossing the Salad
  1. Add the drained cucumbers to the dressing and toss gently to coat evenly.
Serving
  1. You can serve it immediately or chill in the refrigerator for 10–15 minutes to allow the flavors to meld.

Notes

Letting the salad chill before serving enhances flavor melding. Add crushed peanuts or cashews for extra texture and crunch.