Korean Cucumber Salad
This refreshing Korean Cucumber Salad combines crisp cucumbers with a tangy dressing, making it the perfect side dish for any meal.
Ingredients
Main Ingredients
- 3 large English cucumbers, thin-skinned and crisp; seedless are ideal.
- 1 teaspoon kosher salt Draws out excess water and keeps the cucumbers crunchy.
- 2 tablespoons rice vinegar Adds bright acidity; substitute with apple cider vinegar if needed.
- 1 tablespoon soy sauce Provides umami and salt; use tamari for gluten-free.
- 1 tablespoon sesame oil Toasted sesame oil for a warm, nutty aroma.
- 1 tablespoon sugar or honey Balances the tang; use maple syrup for a vegan swap.
- 2 cloves garlic, minced Fragrant and grounding; roast for a milder note.
- 1 teaspoon gochugaru or red pepper flakes Mild heat and color; use cayenne sparingly.
- 2 scallions thinly sliced Fresh, oniony brightness.
- 1 tablespoon toasted sesame seeds For nuttiness and visual crunch.
- 1 small handful cilantro or dill (optional) Herbaceous lift.
Instructions
Preparation
- Slice the cucumbers into rounds or half-moons. Place in a colander, sprinkle with kosher salt, and let sit for 8–10 minutes.
- Rinse the cucumbers briefly under cold water and pat dry with paper towels.
Make the Dressing
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar or honey, minced garlic, and gochugaru.
Combine Ingredients
- Add the cucumbers to a large bowl, pour the dressing over them, and toss gently to coat.
- Fold in scallions and herbs. Taste and adjust seasoning.
Rest and Serve
- Let the salad sit for 10 minutes before serving to allow flavors to meld.
- For a chilled option, refrigerate for 20–30 minutes.
- Sprinkle toasted sesame seeds on top and drizzle with additional sesame oil before serving.
Notes
For variations, add more heat with gochugaru or yogurt for a creamier salad. Store in an airtight container in the refrigerator for up to 2 days.