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Spicy Korean Cucumber Salad

Spicy Korean Cucumber Salad

This vibrant salad is a staple in Korean cuisine, celebrated for its crisp texture, spicy and tangy flavors, and its ability to complement a variety of main dishes.
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Prep Time 10 minutes
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 2 medium cucumbers – ideally Korean or Persian for optimal texture
  • 1 tablespoon salt
  • 1 tablespoon gochugaru Korean red pepper flakes
  • 2 garlic cloves minced
  • 2 green onions finely chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon toasted sesame seeds

Method
 

  1. Prepare the Cucumbers: Wash the cucumbers thoroughly and slice them into thin rounds or half moons. Place them in a bowl and sprinkle with the salt. Let them sit for about 20 minutes to draw out excess water.
  2. Rinse and Drain: After 20 minutes, rinse the cucumbers under cold water to remove the salt. Drain well and pat dry with a clean kitchen towel or paper towels.
  3. Mix the Dressing: In a large mixing bowl, combine gochugaru, minced garlic, chopped green onions, soy sauce, rice vinegar, sesame oil, and sugar. Stir until well mixed.
  4. Combine: Add the drained cucumbers to the bowl with the dressing. Toss well to ensure each piece is thoroughly coated with the spicy, tangy mixture.
  5. Garnish and Serve: Sprinkle the toasted sesame seeds over the top. Serve immediately or chill in the refrigerator for about 30 minutes to enhance the flavors.