Description
A quick, crunchy, and spicy Korean cucumber salad made with soy sauce, garlic, and chili oil perfect as a side for BBQ, noodles, or rice bowls.
Ingredients
5 mini cucumbers, or 2–3 regular cucumbers, thinly sliced
1 tsp salt
1.5 tsp soy sauce
1 tsp minced garlic
3 tbsp rice vinegar
2–3 tsp chili oil (adjust to taste)
3 tsp sugar
1 tsp sesame oil
2 tsp sesame seeds (optional)
3 tbsp diced green onions (optional)
Instructions
1. Slice cucumbers thinly and place in a bowl with salt. Let sit for 10 minutes.
2. Drain cucumbers and gently pat dry.
3. In a separate bowl, whisk soy sauce, garlic, vinegar, chili oil, sugar, and sesame oil.
4. Toss cucumbers with the dressing until well coated.
5. Add sesame seeds and green onions if using.
6. Chill for 15 minutes or serve immediately.
Notes
Cucumbers will soften the longer they sit, so serve same day for best texture.
Adjust chili oil to your spice preference.
Prep cucumbers and dressing separately to keep them crunchy until ready to serve.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean