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–+ servings
Korean Cucumber Salad Recipe

Korean Cucumber Salad Recipe

A refreshing Korean cucumber salad recipe with a spicy dressing made of gochugaru, garlic, and sesame oil.
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Prep Time 10 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Course Salad
Cuisine Korean
Servings 4 servings
Calories 50 kcal

Equipment

  • mixing bowl

Ingredients
  

Salad Ingredients

  • 1 large seedless English cucumber sliced medium-thin (about ¼ – ½ inch thick)
  • white sesame seeds for garnish

Dressing Ingredients

  • 2 tablespoons gochugaru Korean red chili flakes
  • 2 tablespoons rice vinegar
  • 1 tablespoon granulated sugar
  • 3 cloves garlic minced
  • ½ teaspoon sesame oil

Instructions
 

Preparation

  • In a large mixing bowl, combine gochugaru, rice vinegar, granulated sugar, minced garlic, and sesame oil. Stir thoroughly until a loose, even paste forms, ensuring the sugar dissolves completely.
  • Add the medium-thin sliced cucumbers to the bowl with the dressing. Using your hands (latex gloves recommended), massage and mix thoroughly to coat every cucumber slice evenly with the spicy dressing.
  • Cover the bowl and let the salad chill in the refrigerator for about 30 minutes.
  • Transfer the chilled salad to a serving platter or bowl. Garnish generously with white sesame seeds on top and serve immediately.

Notes

To reduce heat, adjust the amount of gochugaru according to your preference. This salad is best enjoyed fresh but can be stored in the refrigerator for up to 1 day.

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 8gProtein: 1gFat: 2gSodium: 200mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 20mg
Keyword cucumber salad, Healthy Salad, Korean Cucumber Salad, Korean Side Dish, refreshing salad, Spicy Salad
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