Description
This Korean Cucumber Salad is a refreshing and easy-to-make side dish featuring crisp cucumbers tossed in a tangy, slightly sweet, and spicy marinade made from garlic, soy sauce, rice vinegar, and chili oil. Perfectly balanced with sesame oil and topped with sesame seeds and green onions, it’s a flavorful accompaniment to any meal that can be prepared in just 15 minutes.
Ingredients
Scale
Vegetables
- 5 mini cucumbers, or 2–3 regular cucumbers, spiralized or thinly sliced
Marinade
- 1 tsp salt
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2–3 tsp chili oil
- 3 tsp sugar
- 1 tsp sesame oil
- 2 tsp sesame seeds (optional)
- 3 tbsp green onions, diced (optional)
Instructions
- Prepare the Marinade: In a small bowl, combine the minced garlic, sugar, sesame seeds, and diced green onion. Add the soy sauce, rice vinegar, chili oil, and sesame oil. Whisk everything together until the marinade is well blended and the sugar dissolves slightly, ensuring a balanced mix of flavors.
- Prepare the Cucumbers: Spiralize or thinly slice the cucumbers and place them in a colander. Sprinkle with salt and let them sit for 8 to 12 minutes to draw out excess moisture. After resting, rinse thoroughly with cold water to remove excess salt and then gently pat dry with a paper towel to maintain crispness.
- Combine: Transfer the cucumbers to a large mixing bowl. Pour the prepared marinade over the cucumbers and gently toss until they are evenly coated with the flavorful dressing.
- Serve: Transfer the salad to a serving plate or bowl. Garnish with extra sesame seeds and green onions if desired. Serve immediately to enjoy the refreshing crunch and vibrant taste.
Notes
- To maintain the cucumber’s crunch, avoid soaking them for too long after salting.
- Adjust the amount of chili oil based on your preferred spice level.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- Optional toppings like toasted sesame seeds and extra green onions add texture and flavor.
