Description
Korean Cucumber Salad is a crisp, spicy Korean side dish made with gochugaru, garlic, vinegar, and sesame seeds.
Ingredients
Scale
- 2 medium cucumbers (12–14 ounces), sliced
- 3 tablespoons vegetable oil
- 1 teaspoon gochugaru
- 1/2 teaspoon garlic paste
- 1 1/2 teaspoons apple cider vinegar
- 1 tablespoon soy sauce
- 1/8 teaspoon black pepper
- 1/4–1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1 teaspoon sesame seeds
- 1/8 teaspoon ground coriander
Instructions
- Slice cucumbers and salt for 10 minutes.
- Squeeze out excess liquid.
- Heat oil until hot but not smoking.
- Add gochugaru and garlic to oil for 10–15 seconds.
- Pour seasoned oil over cucumbers.
- Add vinegar, soy sauce, pepper, sugar, and coriander.
- Toss well and sprinkle sesame seeds.
- Refrigerate 20–30 minutes before serving.
Notes
- English cucumbers work best.
- Adjust gochugaru to taste.
- Store up to 2 days refrigerated.
- Add 1/2 teaspoon toasted sesame oil before serving for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg