Korean Cucumber Salad
A delightful, refreshing dish perfect for any meal, this Korean Cucumber Salad is simple to make, packed with flavor, and versatile.
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.
Notes
Store in an airtight container in the fridge. Best enjoyed cold, and keeps for about 2 days. Avoid freezing as cucumbers can become mushy.