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Korean Cucumber Salad

A fresh, crunchy, and flavorful salad that pairs well with proteins or grains, perfect for any night of the week.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Korean
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces cucumbers Crisp, hydrating, and mild.
  • 1 tablespoon salt Used to draw out excess water.
  • 1 tablespoon sugar Balances acidity.
  • 2 tablespoons rice vinegar Provides a bright, tangy note.
  • 1 tablespoon sesame oil Adds a toasty aroma.
  • 1 clove garlic, minced For savory flavor.
  • 1 teaspoon red pepper flakes Adds subtle heat.
  • to taste sesame seeds For garnish.

Method
 

Preparation
  1. Slice the cucumbers thinly and place them in a bowl.
  2. Sprinkle with salt and let sit for about 15 minutes to draw out excess water.
  3. In another bowl, mix together sugar, rice vinegar, sesame oil, minced garlic, and red pepper flakes.
  4. Drain excess water from the cucumbers and add them to the dressing.
  5. Toss to combine and let marinate for 10-15 minutes.
  6. Garnish with sesame seeds before serving.

Notes

This salad can be stored in the refrigerator for 2-3 days. For best texture, keep the dressing separate until ready to serve.