Korean Cucumber Salad
Korean Cucumber Salad is a vibrant and refreshing side dish, perfect for any occasion. With its crisp cucumber slices, tangy vinegar dressing, and a kick of spice from gochugaru, this salad is not only easy to make but also bursting with flavor. In just 15 minutes, you can whip up this delightful banchan that pairs seamlessly with grilled meats, rice bowls, or even as a zesty topping for tacos. Its satisfying crunch and customizable spice level make it a favorite among vegetable lovers. Perfect for BBQs, potlucks, or weekday meals, this salad is a must-try for anyone looking to add a lively touch to their dining experience.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: About 4 servings 1x
- Category: Side
- Method: Mixing
- Cuisine: Korean
Ingredients
Scale
- 2 Kirby cucumbers, sliced into 1/8-inch thick pieces
- 1 green onion, chopped
- 1 1/2 teaspoon white distilled vinegar
- 1 teaspoon soy sauce
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2 teaspoons gochugaru (Korean chili pepper flakes)
- 1 teaspoon sesame seeds
Instructions
- In a medium mixing bowl, combine sliced cucumbers and chopped green onions.
- In a small bowl, mix together vinegar, soy sauce, minced garlic, salt, and sugar until dissolved.
- Pour the dressing over the cucumber and green onions; toss well to combine.
- Sprinkle gochugaru and sesame seeds on top; toss again to evenly coat before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 3g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://recipesamanda.com/korean-cucumber-salad/