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–+ servings
Korean Cucumber Salad

Korean Cucumber Salad: A Refreshing Crunch You’ll Love

Try this Korean Cucumber Salad for a refreshing crunch that complements any meal, perfect for warm days.
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Prep Time 15 minutes
Chill Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Korean
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 cups Cucumbers Choose firm varieties like Persian or English.
  • 1 teaspoon Salt Sea salt works wonders.
  • 2 tablespoons Green Onions Add a fresh, mild onion taste.
For the Dressing
  • 1 tablespoon Rice Vinegar Brings tanginess; apple cider vinegar is a suitable substitute.
  • 2 tablespoons Soy Sauce Opt for low-sodium for a healthier choice.
  • 1 teaspoon Chili Flakes (or Gochugaru) Adjust to your preferred spice level.
  • 1 teaspoon Sugar Balances the dressing's tang; honey or agave can be used.
  • 1 tablespoon Sesame Oil Provides a rich, nutty flavor.
  • 1 clove Garlic (optional) Minced or crushed for extra flavor.
For Garnish
  • 1 tablespoon Sesame Seeds Optional but highly recommended for added crunch.

Equipment

  • Mixing bowl
  • Knife
  • Cutting Board
  • Whisk
  • Spatula
  • Tongs

Method
 

Preparation Steps
  1. Wash cucumbers and slice thinly, about 1/8 inch thick. Place in a mixing bowl and sprinkle with sea salt. Let sit for 10 minutes.
  2. In a separate bowl, combine rice vinegar, soy sauce, chili flakes, sugar, and sesame oil. Whisk until sugar dissolves.
  3. Drain excess liquid from cucumbers. Transfer cucumber slices to the dressing bowl and toss gently until well-coated.
  4. Add sesame seeds and chopped green onions to the salad. Mix to combine.
  5. Cover salad and let chill in the refrigerator for 15-20 minutes before serving.

Nutrition

Serving: 1cupCalories: 50kcalCarbohydrates: 8gProtein: 1gFat: 2gMonounsaturated Fat: 2gSodium: 500mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. Do not freeze for best texture.

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