Description
This Korean Cucumber Salad is a refreshing and spicy side dish featuring thinly sliced Kirby cucumbers tossed in a tangy mixture of vinegar, soy sauce, garlic, and Korean chili flakes. Perfectly balanced with a hint of sweetness and a nutty finish from sesame seeds, it offers a crisp, vibrant accompaniment to any meal.
Ingredients
Scale
Vegetables
- 2 Kirby cucumbers
- 1 green onion
Dressing
- 1 1/2 teaspoons white distilled vinegar
- 1 teaspoon soy sauce
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
Toppings
- 2 teaspoons gochugaru (Korean red pepper flakes)
- 1 teaspoon sesame seeds
Instructions
- Prepare the vegetables: Slice the Kirby cucumbers into thin pieces and finely chop the green onion to ensure even flavor distribution.
- Make the dressing: In a small bowl, whisk together the white distilled vinegar, soy sauce, minced garlic, salt, and sugar until the salt and sugar are fully dissolved.
- Combine vegetables and dressing: Place the cucumber slices and chopped green onions in a large mixing bowl, then pour the prepared dressing over them.
- Toss the salad: Toss the cucumbers and green onions thoroughly in the dressing until all pieces are well coated and flavors meld.
- Add final touches: Sprinkle the gochugaru and sesame seeds over the salad, toss gently once more to distribute evenly, and serve immediately for best freshness and flavor.
Notes
- For a milder salad, reduce the amount of gochugaru or omit it entirely.
- Use Kirby cucumbers for their crisp texture and fewer seeds; English cucumbers can be a good substitute.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Adjust sugar and salt to taste depending on your preference.
- Optional: Add a splash of toasted sesame oil for extra flavor.
