Description
A refreshing Korean cucumber salad made with crisp cucumbers, rice vinegar, sesame oil, garlic, and gochugaru.
Ingredients
Scale
- 7 oz Persian cucumbers
- 1 teaspoon salt
- 1 tablespoon rice wine vinegar
- 1¼ teaspoons gochugaru
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- ½ teaspoon minced garlic
- 1 teaspoon sesame seeds
- 1 tablespoon chopped green onion (optional)
Instructions
- Rinse, dry, and slice cucumbers into ¼-inch rounds
- Combine cucumbers with salt and let sit in a colander for 30 minutes
- Rinse cucumbers under cold water and pat dry
- Mix vinegar, gochugaru, sugar, sesame oil, garlic, and sesame seeds
- Add cucumbers and toss gently to coat
- Add green onion if using and serve
Notes
- Use Persian, Kirby, or English cucumbers
- Do not skip salting the cucumbers
- Store leftovers in an airtight container for up to 3 days
- Adjust gochugaru to preferred spice level
- Prep Time: 30 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1
- Calories: 19
- Sugar: 1
- Sodium: 98
- Fat: 1
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 1
- Protein: 1
- Cholesterol: 0