Description
A quick and refreshing spicy Korean cucumber salad that’s perfect as a side dish or topping.
Ingredients
Scale
- 6 (about 1 lb or 450g) Persian cucumbers, sliced thin
- 1 (about 1/4 cup or 20g) green onion, chopped
- 1–2 (1-2g) cloves garlic, finely minced
- 1 (15 ml) tbsp low sodium soy sauce
- 1 (15 ml) tbsp toasted sesame oil
- 1–2 (1-2g) tsp gochugaru, or red pepper flakes
- 1–2 (1-2g) tsp toasted sesame seeds
- 1 (12g) tsp sugar, white granulated
- Salt, to taste
Instructions
- Chop Cucumbers: Start by slicing your cucumbers into thin pieces. You want them to look nice and fresh, almost like little green gems. This step is about achieving that ideal crunch in every bite. Just make sure not to slice them too thick, or they won’t soak up the flavors well.
- Salt and Rest: Sprinkle some salt over the cucumbers and give them a gentle toss. You will see them start to sweat a bit, which is a good sign! Let them sit for a few minutes as this helps draw out excess water, preventing a soggy salad. Just be cautious not to over-salt; a little goes a long way.
- Rinse and Drain: After resting, rinse the cucumbers under cold water to remove excess salt. Drain them well and give them a little shake. This helps keep the salad from being overly salty, so it is nice and fresh-tasting. Just remember to shake off as much water as you can.
- Mix the Dressing: Whip up the dressing by mixing your chili flakes, soy sauce, sesame oil, and a bit of sugar. You will notice a wonderful aroma wafting through the air, and the colors will pop. It is all about those bold, spicy flavors. Avoid adding too much sugar, as it can overpower the salad.
- Toss It All Together: Add the drained cucumbers to the dressing and mix everything gently. Look for that glaze coating each cucumber slice – that is what you want! This combined flavor is what makes the salad zing. Just do not overmix or you will end up squishing those crunchy cucumbers.
- Add Sesame Seeds: Sprinkle some toasted sesame seeds on top for a finishing touch. They will add a lovely nutty flavor and a little crunch to your salad. It is that simple detail that makes everything sing! Just keep in mind that you do not need a ton; a light sprinkle will do the trick.
- Serve and Enjoy: Let the salad sit for a moment before diving in. This waiting time allows the flavors to mingle beautifully, making each bite even tastier. Enjoy it fresh, as leftovers do not stay crispy for long. Do not skip this step, or you might miss out on all that freshness!
Notes
- Storage: Transfer to an airtight container and store in the refrigerator. Best consumed within 1-2 days for optimal freshness and crunch.
- Use a sharp knife or mandoline for even slicing.
- For less moisture, scrape seeds from cucumbers before slicing.
- Adjust the level of gochugaru to control spiciness.
- This salad is best served fresh and chilled, no reheating required.
- Serve chilled alongside grilled meats.
- Top rice bowls with this refreshing salad.
- Pair with kimchi for a balanced Korean meal.
- Add matchstick carrots for extra crunch.
- Include thinly sliced radishes for a peppery note.
- Mix in some diced bell peppers for color and texture.
- Persian cucumbers are ideal for this salad due to their mild flavor and crisp texture. If unavailable, English cucumbers make a good alternative.
- Fresh garlic adds a nice bite; pick heads that feel firm for best results.
- Toasted sesame seeds should be golden and fragrant for the best flavor.
- For a gluten-free option, substitute low sodium soy sauce with tamari.
Nutrition
- Serving Size: 1 serving
- Calories: 37
- Sugar: 2g
- Sodium: 103mg
- Fat: 3g
- Saturated Fat: 0.4g
- Unsaturated Fat: 2.6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: null