Korean Cucumber Salad
Total Time
15 minutes
Prep Time
15 minutes
Rating
4.99 out of 5 stars
(60)
Ingredients
4 servings
- 2 Korean, Kirby or Persian cucumbers (thinly sliced)
- ½ teaspoon salt
- 2 garlic cloves (minced)
- 1 green onion, white and green parts (thinly sliced)
- 2 teaspoons gochugaru (Korean chili flakes)
- 2 teaspoons toasted sesame oil
- 1 ½ teaspoons brown rice syrup (or Korean rice syrup or any sugar/sweetener of choice)
- 1 teaspoon soy sauce (or coconut aminos)
- 1 teaspoon rice vinegar
- ½ teaspoon toasted sesame seeds
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Preparation
Step 1
In a mixing bowl, combine the sliced cucumber and salt.
Step 2
Toss to coat, then allow to sit for 10 minutes.
Step 3
After ten minutes, squeeze the cucumbers with your hands and discard all excess liquid.
Step 4
Add the garlic, onion, gochugaru, sesame oil, brown rice syrup, soy sauce, vinegar and sesame seeds.
Step 5
Toss all to coat.
Step 6
Enjoy!
Step 7
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