Korean Cucumber Salad (Printable)

Crisp cucumbers in spicy-sweet Korean dressing with sesame. Ready in 10 minutes.

# Ingredient List:

→ Vegetables

01 - 2 large English cucumbers, thinly sliced
02 - 2 green onions, finely sliced

→ Seasonings & Sauce

03 - 1 ½ tablespoons gochugaru (Korean red chili flakes)
04 - 1 tablespoon soy sauce
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon toasted sesame oil
07 - 1 teaspoon sugar
08 - 1 teaspoon minced garlic
09 - ½ teaspoon salt

→ Garnish

10 - 1 tablespoon toasted sesame seeds

# Steps:

01 - Place sliced cucumbers in a bowl and sprinkle with salt. Toss well and let sit for 5 minutes to draw out excess water.
02 - Drain the cucumbers and gently squeeze out any remaining liquid.
03 - In a large mixing bowl, combine gochugaru, soy sauce, rice vinegar, sesame oil, sugar, and minced garlic. Stir until sugar is dissolved.
04 - Add drained cucumbers and green onions to the bowl. Toss everything together until cucumbers are evenly coated with the dressing.
05 - Transfer to a serving dish and sprinkle with toasted sesame seeds. Serve immediately for maximum crunch.

# Expert Tips:

01 -
  • It comes together in literally ten minutes but tastes like something that required way more effort and planning
  • The crunch stays satisfying for days, making it perfect for meal prep or last minute guests
02 -
  • Mrs. Kim would yell through the window if I skipped the salting step, and she was absolutely right about it being the difference between crisp and mushy
  • The salad actually gets better after about 30 minutes in the refrigerator, so feel free to make it ahead
03 -
  • Use a mandoline if you have one for perfectly thin, uniform slices that look professionally done
  • Toasting your own sesame seeds in a dry pan for just two minutes makes them incredibly fragrant

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