Korean Cucumber Salad is a delightful, refreshing dish that’s perfect for any meal. It’s incredibly simple to make, packed with flavor, and incredibly versatile. Whether you’re looking for a quick side dish or a light snack, this salad is a perfect choice, especially for busy days.
Recipe Information
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 60
Protein: 1 g
Carbohydrates: 9 g
Fat: 3 g
Fiber: 1 g
Sugar: 3 g
Sodium: 250 mg
Why Make Korean Cucumber Salad
Korean Cucumber Salad is not only delicious, but it also offers a range of health benefits. Cucumbers are low in calories and high in water content, making this salad a hydrating option. The combination of rice vinegar and sesame oil provides a wonderful depth of flavor, while garlic adds a punch of seasoning without overwhelming the palate. Plus, it’s an incredibly versatile dish that can complement many meals, making it a favorite recipe in Korean cuisine.
How to Make Korean Cucumber Salad Step by Step
Ingredients
2 cucumbers
1 tablespoon salt
1 tablespoon sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 garlic cloves, minced
1/2 teaspoon red pepper flakes (optional)
Sesame seeds for garnish
Directions
- Slice the cucumbers thinly and place them in a bowl.
- Sprinkle the salt over the cucumbers and let them sit for about 10 minutes to draw out excess water.
- In a separate bowl, mix together the sugar, rice vinegar, sesame oil, minced garlic, and red pepper flakes.
- Rinse the cucumbers in cold water and then drain well.
- Add the cucumber to the dressing and toss to combine.
- Let it marinate for an additional 5 minutes before serving.
- Garnish with sesame seeds and serve cold.
How to Serve Korean Cucumber Salad
Korean Cucumber Salad is wonderfully versatile and can be served in many ways. Pair it with grilled meats for a refreshing contrast, or serve it alongside rice dishes for a light, crunchy accompaniment. It also works well as a topping for tacos or wraps, adding a zesty crunch.
How to Store Korean Cucumber Salad
For optimal freshness, store Korean Cucumber Salad in an airtight container in the fridge. It’s best enjoyed cold, and any leftovers can typically keep for about 2 days. However, avoid freezing this dish, as the cucumbers can become mushy upon thawing.
Expert Tips for Cooking Korean Cucumber Salad
- Use English cucumbers as they have fewer seeds and a thinner skin, providing a perfect texture.
- Adjust the amount of red pepper flakes to control the spiciness according to your preference.
- For added flavor, let the salad marinate longer than the recommended time before serving.
- Feel free to add other veggies, such as carrots or radishes, for extra crunch and color.
- Always taste the dressing before mixing it with cucumbers to ensure it suits your palate.
Delicious Variations of Korean Cucumber Salad
- Spicy Korean Cucumber Salad: Add more red pepper flakes or a splash of gochujang for an extra kick.
- Herbed Cucumber Salad: Incorporate fresh herbs like cilantro or green onions for a burst of fresh flavor.
- Citrus Infused Cucumber Salad: Replace rice vinegar with lime or lemon juice for a zesty, refreshing twist.
Conclusion
Korean Cucumber Salad is a must-try recipe that bursts with flavor and is easy to prepare. With its crunchy texture and vibrant taste, you’ll find it’s an excellent addition to any meal. Give it a try and enjoy this delightful dish that perfectly marries healthiness with deliciousness!
Korean Cucumber Salad
Ingredients
Main ingredients
- 2 cucumbers 2 cucumbers Use English cucumbers for better texture.
- 1 tablespoon 1 tablespoon salt To draw out excess water.
- 1 tablespoon 1 tablespoon sugar For sweetness.
- 2 tablespoons 2 tablespoons rice vinegar Provides tanginess.
- 1 tablespoon 1 tablespoon sesame oil Adds depth of flavor.
- 2 cloves 2 garlic cloves, minced
- 1/2 teaspoon 1/2 teaspoon red pepper flakes (optional) Adjust according to spice preference.
- to taste Sesame seeds for garnish
Instructions
Preparation
- Slice the cucumbers thinly and place them in a bowl.
- Sprinkle the salt over the cucumbers and let them sit for about 10 minutes to draw out excess water.
Mixing Dressing
- In a separate bowl, mix together the sugar, rice vinegar, sesame oil, minced garlic, and red pepper flakes.
Combining Salad
- Rinse the cucumbers in cold water and then drain well.
- Add the cucumber to the dressing and toss to combine.
- Let it marinate for an additional 5 minutes before serving.
- Garnish with sesame seeds and serve cold.
