Description
Korean cucumber salad is a vibrant and refreshing dish that adds a delightful crunch to any meal. Bursting with spicy, tangy, and slightly sweet flavors, this quick and easy side dish is perfect for summer BBQs, family gatherings, or weekday dinners. Made with crisp cucumbers and a zesty dressing of vinegar, soy sauce, garlic, and gochugaru, it brings an exciting twist to your table without the need for complex preparation. Whether served as a banchan alongside grilled meats or as a light appetizer, this salad is sure to impress your guests and elevate your dining experience.
Ingredients
- 2 Kirby cucumbers
- 1 green onion
- 1 1/2 teaspoons white distilled vinegar
- 1 teaspoon soy sauce
- 1 small garlic clove
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2 teaspoons gochugaru (Korean chili pepper flakes)
- 1 teaspoon sesame seeds
Instructions
- Slice the cucumbers into 1/8-inch thick pieces and chop the green onion. Place them in a mixing bowl.
- In a small bowl, combine vinegar, soy sauce, minced garlic, salt, and sugar until dissolved.
- Pour the dressing over the cucumbers and green onions; toss gently to coat evenly.
- Top with gochugaru and sesame seeds, then toss lightly again before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Side Dish
- Method: None
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 45
- Sugar: 3g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added texture, consider mixing in shredded carrots or radishes. Adjust the spice level by varying the amount of gochugaru according to your preference. Allowing the salad to marinate for at least 10 minutes enhances its flavor profile.