Description
A light and refreshing Korean side dish featuring crisp cucumbers tossed in a flavorful sesame dressing.
Ingredients
Scale
- 2 large cucumbers (Korean or Persian), about 400–450 g total
- 1 teaspoon salt (for drawing out moisture)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (use low-sodium if preferred)
- 1 tablespoon gochugaru (Korean chili flakes) or chili flakes (adjust to taste)
- 1 teaspoon sugar (or honey/agave)
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
- 2 green onions, finely chopped
- 1 garlic clove, minced (optional)
Instructions
- Prepare the cucumbers: Wash and trim the ends. If using large cucumbers, slice them thinly on the bias or into 1/4-inch rounds. Place in a bowl.
- Salt and drain: Sprinkle salt over the cucumber slices and toss gently. Let sit 10–15 minutes to draw out excess water.
- While cucumbers rest, whisk dressing: In a small bowl, combine rice vinegar, soy sauce, gochugaru (or chili flakes), sugar, minced garlic (if using), and sesame oil. Whisk until sugar dissolves.
- Drain cucumbers: After they’ve released moisture, gently squeeze the cucumbers in a clean towel or paper towel to remove excess liquid, then return to the bowl.
- Toss: Pour the dressing over the cucumbers. Add chopped green onions and toasted sesame seeds. Toss gently to coat.
- Chill briefly (optional): Let the salad rest 5–10 minutes in the fridge so flavors meld, or serve immediately for extra crunch.
- Taste and adjust: Add more soy sauce for salt, vinegar for brightness, or gochugaru for heat.
Notes
Adjust spice gradually with gochugaru for desired heat. Fresh cucumbers yield the best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 1g
- Sodium: 300mg
- Fat: 4.6g
- Saturated Fat: 0.6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4.6g
- Fiber: 0.8g
- Protein: 1.4g
- Cholesterol: 0mg