Description
A quick and refreshing Korean side dish made with crisp cucumbers, sesame oil, garlic, rice vinegar, and gochugaru.
Ingredients
Scale
- 7 ounces Persian cucumbers (about 2 cucumbers or 1¾ cups sliced)
- 1 teaspoon salt
- 1 tablespoon rice wine vinegar
- 1¼ teaspoons gochugaru
- 1 teaspoon white sugar
- 1 teaspoon sesame oil
- ½ teaspoon finely minced garlic
- 1 teaspoon sesame seeds
- 1 tablespoon chopped green onion (optional)
Instructions
- Rinse and dry the cucumbers, then slice into ¼-inch rounds.
- Toss cucumbers with salt and place in a colander over a bowl for 30 minutes.
- Rinse cucumbers under cold water and pat dry.
- Whisk together vinegar, gochugaru, sugar, sesame oil, garlic, and sesame seeds.
- Add cucumbers and toss until coated.
- Stir in green onion if using.
- Serve immediately or chill briefly before serving.
Notes
- Do not skip the salting step.
- Use Persian, Kirby, or English cucumbers for best texture.
- Adjust gochugaru to taste.
- Best enjoyed within 1 to 2 days.
- Prep Time: 40 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 45
- Sugar: 2
- Sodium: 590
- Fat: 2
- Saturated Fat: 0
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 1
- Cholesterol: 0