Korean Cucumber Salad

A tangy, spicy Korean cucumber salad that’s crisp and refreshing, perfect as a side dish for any Korean meal.

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Prep Time 10

Total Time 10

Course Salad

Cuisine Korean

Servings servings

Calories 50 kcal

Equipment

Mixing Bowl
Knife

Ingredients

2 medium Cucumber sliced thinly
2 cloves Garlic minced
1 tbsp Gochugaru (Korean chili flakes)
1 tbsp Sesame Oil
1 tbsp Soy Sauce
1 tbsp Rice Vinegar
1 tsp Sugar
1 tbsp Sesame Seeds for garnish
1 stalk Green Onion chopped for garnish

Instructions

Thinly slice the cucumbers and place them in a mixing bowl.
Add the minced garlic, gochugaru (Korean chili flakes), sesame oil, soy sauce, rice vinegar, and sugar to the bowl.
Mix everything together thoroughly, ensuring the cucumbers are evenly coated in the dressing.
Garnish with sesame seeds and chopped green onion for added flavor and color.
Let the salad sit for at least 10 minutes for the flavors to meld, then serve.

Notes

This salad can be stored in the refrigerator for a few hours before serving, but it is best enjoyed fresh for maximum crunch.

Nutrition

Calories: 50kcalCarbohydrates: 8gProtein: 2gFat: 2gSaturated Fat: 0.5gSodium: 450mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 100IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Keyword cucumber, healthy, Spicy

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