Description
A refreshing and spicy Korean cucumber salad with a perfect balance of heat and tanginess.
Ingredients
- 2 medium cucumbers, thinly sliced
- 1 tsp salt
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp minced garlic
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
- 1 green onion, thinly sliced
Instructions
- Slice cucumbers thinly and place in a bowl.
- Sprinkle salt over cucumbers and let sit for 10 minutes.
- Rinse cucumbers and drain excess water.
- In a separate bowl, mix gochugaru, rice vinegar, sugar, garlic, and sesame oil.
- Toss cucumbers with the sauce mixture.
- Sprinkle sesame seeds and green onion on top.
- Serve immediately or chill for 30 minutes for best flavor.
Notes
- Use Persian or English cucumbers for best texture.
- Adjust gochugaru for preferred spice level.
- Best served fresh but can refrigerate for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean