Description
A refreshing and tangy Korean cucumber salad that’s quick to prepare and full of flavor.
Ingredients
Scale
- 2 medium cucumbers, thinly sliced
- 1 tsp salt
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp toasted sesame seeds
- 1 green onion, chopped
- 1/2 tsp red pepper flakes (optional)
Instructions
- Slice cucumbers thinly and place in a bowl.
- Sprinkle salt over cucumbers, mix, and let sit for 10 minutes.
- Rinse cucumbers under cold water and drain well.
- In a separate bowl, mix garlic, rice vinegar, soy sauce, sesame oil, and sugar.
- Pour the dressing over the cucumbers and toss to coat.
- Sprinkle sesame seeds, green onion, and red pepper flakes on top.
- Serve immediately or refrigerate for 30 minutes for better flavor.
Notes
- Use English or Persian cucumbers for the best texture.
- Adjust the spice level by adding more or less red pepper flakes.
- Store leftovers in the fridge for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 45
- Sugar: 3g
- Sodium: 480mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg