Korean Cucumber Salad: Refreshing Flavor in Every Crunch

Korean Cucumber Salad is a light, refreshing dish featuring crispy cucumbers and a tangy dressing, perfect for complementing any meal.

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Prep Time 10

Chilling Time 30

Total Time 40

Servings: 4 servings

Course: Salads

Cuisine: Korean

Calories: 80

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups fresh Korean or Persian cucumbers Thinly sliced, seeds removed if substituted
1 teaspoon salt To draw out moisture
2 tablespoons green onions Chopped, optional

For the Dressing

3 tablespoons rice vinegar Can substitute with white vinegar
2 tablespoons soy sauce Low-sodium preferred
1 teaspoon chili flakes or gochugaru Adjust based on spice preference
1 teaspoon sugar To balance acidity
1 tablespoon sesame oil Can substitute with neutral oil

For Garnish

1 tablespoon toasted sesame seeds Adds crunch
1 clove garlic Optional for added flavor

Equipment

Mixing Bowl
Cutting board
Knife
Paper towel

Method

Step-by-Step Instructions

Wash cucumbers thoroughly and slice them thinly into rounds. Sprinkle with salt and let sit for 10 minutes.
While cucumbers rest, mix together rice vinegar, soy sauce, chili flakes, sugar, and sesame oil in a bowl until sugar is dissolved.
Rinse cucumbers under cold water to remove salt, drain well, and pat dry. Toss with dressing until evenly coated.
Garnish with toasted sesame seeds and chopped green onions before serving. Enjoy chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 8gProtein: 2gFat: 4gSaturated Fat: 0.5gMonounsaturated Fat: 3.5gSodium: 500mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 4mgCalcium: 30mgIron: 0.5mg

Notes

Allow salad to chill for about 30 minutes for enhanced flavor.

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