Ingredients
Scale
- 4 medium cucumbers (preferably Korean or Persian cucumbers for extra crunch)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1-2 teaspoons sugar (adjust to taste)
- 1-2 teaspoons gochugaru (Korean red pepper flakes)
- 2 cloves garlic, minced
- 1 tablespoon toasted sesame seeds
- 1-2 green onions, sliced
- Salt to taste
Instructions
- Prepare the Cucumbers: Wash the cucumbers thoroughly and slice them thinly into rounds or half-moons. For authentic texture, lightly sprinkle salt, let sit for 10 minutes, then squeeze out excess water.
- Mix the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, gochugaru, and minced garlic until well combined. Adjust sweetness and spiciness as preferred.
- Toss and Combine: Place sliced cucumbers in a large bowl. Pour dressing over, toss gently to coat evenly. Add toasted sesame seeds and sliced green onions for extra flavor and crunch.
- Chill and Serve: Refrigerate for at least 20 minutes to meld flavors. Serve as a refreshing side or appetizer alongside Korean dishes or grilled meats.
Notes
- For best texture, use Korean or Persian cucumbers; regular cucumbers work but may be less crunchy.
- Adjust spice and sweetness levels to suit your taste preferences.
- Leftovers can be stored in an airtight container in the fridge for up to 24 hours. Toss before serving for maximum crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Korean
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 bowl (about 150g)
- Calories: 70 kcal Kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
