Description
This Korean Cucumber Salad is a refreshing and spicy side dish featuring crisp English cucumbers tossed in a tangy, slightly sweet dressing made with Korean red chili flakes, garlic, rice vinegar, and sesame oil. Perfect for adding a vibrant kick to any meal or enjoying as a light snack.
Ingredients
Scale
Salad Ingredients
- 1 large seedless English cucumber, sliced medium-thin (about 1/4 – 1/2 inch thick)
Dressing Ingredients
- 2 tablespoons gochugaru (Korean red chili flakes)
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 3 cloves garlic, minced
- 1/2 teaspoon sesame oil
Garnish
- White sesame seeds, for garnish
Instructions
- Prepare the dressing: In a large mixing bowl, combine gochugaru, rice vinegar, granulated sugar, minced garlic, and sesame oil. Mix well until a loose, even paste forms that will coat the cucumbers evenly.
- Massage the cucumbers: Add the medium-thin sliced cucumbers to the bowl with the dressing. Using your hands (latex gloves recommended to protect your skin from the chili), gently massage and mix thoroughly, ensuring every cucumber slice is coated well with the dressing for maximum flavor.
- Chill the salad: Cover the bowl and refrigerate the salad for about 30 minutes. This rest allows the cucumbers to absorb the spicy, tangy flavors and develops a deliciously crisp and vibrant texture.
- Serve and garnish: Transfer the salad to a serving platter or bowl. Generously sprinkle white sesame seeds on top just before serving to add a nutty crunch and visual appeal. Enjoy immediately for the freshest taste.
Notes
- Use latex gloves when mixing to avoid irritation from the chili flakes on your hands.
- Seedless English cucumbers are preferred for their crunch and fewer seeds, but regular cucumbers can be used if seeded.
- Adjust the amount of gochugaru to taste for spiciness preference.
- This salad is best eaten fresh but can be stored in the refrigerator for up to 1 day.
