Korean Cucumber Salad Recipe
Total Time
30 minutes
Prep Time
30 minutes
Rating
5 out of 5 stars
(15)
Ingredients
5 servings
- 4 cups cucumber, sliced into thick rounds or 1/2 moons (English cucumber, Japanese, Armenian, or Persian- thin-skinned, seedless is preferred)
- 1 teaspoon salt
- 1 teaspoon soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sugar (honey or maple)
- 1 tablespoon toasted sesame oil
- 2 scallions, sliced thin
- 1- 2 teaspoons Gochugaru Korean chili pepper flakes (spicy but not super hot, start with less and add more to taste)
- toasted sesame seeds
- fresh cilantro for garnish
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Preparation
Step 1
In a colander, toss cucumbers with the 1 teaspoon of salt and set over a plate for 30 minutes. (See notes for skipping this step).
Step 2
In a bowl whisk together the soy sauce, vinegar, honey, sesame oil, scallions and Gochogaru flakes.
Step 3
Lightly rinse the cucumber slices and use a kitchen towel to blot and dry. Add to the dressing in the bowl and mix.
Step 4
Serve sprinkled with sesame seeds and fresh cilantro.
Step 5
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