Korean Cucumber Salad
A refreshing and tangy salad made from fresh cucumbers, perfect for balancing flavors in any meal.
Ingredients
Main Ingredients
- 2 medium cucumbers Fresh and firm
- 2 tablespoons soy sauce Adjust according to taste
- 1 tablespoon rice vinegar Can substitute with apple cider vinegar
- 1 tablespoon sugar Adjust to preference
- 1 teaspoon sesame oil For flavor richness
- 1 clove garlic, minced Fresh garlic for best taste
- 1 tablespoon sesame seeds Toasted for extra flavor
- to taste chili flakes Optional for heat
- for garnish green onions Chopped, for color and flavor
Instructions
Preparation
- Start by washing your cucumbers thoroughly. Slice them lengthwise, and then cut them into bite-sized pieces.
- Sprinkle salt over the cucumber pieces and let them sit for about 10 minutes to draw out excess moisture.
- In a separate bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, and minced garlic. Adjust to taste for sweetness or tanginess.
- Rinse the cucumbers under cold water to remove excess salt and pat them dry with a paper towel.
- Toss the cucumbers with the dressing until they are well-coated.
Serving
- Sprinkle sesame seeds and chili flakes over the top for an extra flavor kick.
- Add chopped green onions before serving.
Notes
For best flavor, allow your salad to marinate in the refrigerator for at least 30 minutes before serving. Serve alongside grilled meats or atop rice for a complete meal.