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Home Pricing Community My Recipes

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Korean Cucumber Salad Recipe

5.0

4 cups cucumber, sliced into thick rounds or ½ moons (English cucumber, Japanese, Armenian, or Persian- thin-skinned, seedless is preferred)

1 teaspoon salt

1 teaspoon soy sauce

3 tablespoons rice vinegar

1 tablespoon sugar (honey or maple)

1 tablespoon toasted sesame oil

2 scallions, sliced thin

2 teaspoons Gochugaru Korean chili pepper flakes (spicy but not super hot, start with less and add more to taste)

Toasted sesame seeds

Fresh cilantro for garnish

In a colander, toss cucumbers with the 1 teaspoon of salt and set over a plate for 30 minutes. (See notes for skipping this step).
In a bowl whisk together the soy sauce, vinegar, honey, sesame oil, scallions and Gochogaru flakes.
Lightly rinse the cucumber slices and use a kitchen towel to blot and dry. Add to the dressing in the bowl and mix.
Serve sprinkled with sesame seeds and fresh cilantro.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇰🇷Korean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season☀️Summer

DifficultyVery Easy ⏰ 10m

Created 58 weeks ago

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