Description
This Korean Cucumber Salad features crisp, refreshing cucumber slices coated in a spicy, tangy dressing made from gochugaru, rice vinegar, garlic, and sesame oil. It’s a quick and vibrant side dish perfect for adding a burst of Korean flavor to any meal, with a cooling bite balanced by a mild heat.
Ingredients
Salad
- 1 large seedless English cucumber, sliced medium-thin (about 1/4 – 1/2 inch thick)
Dressing
- 2 tablespoons gochugaru (Korean red chili flakes)
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 3 cloves garlic, minced
- 1/2 teaspoon sesame oil
Garnish
- White sesame seeds, for garnish
Instructions
- Prepare the Dressing: In a large mixing bowl, combine gochugaru, rice vinegar, granulated sugar, minced garlic, and sesame oil. Mix thoroughly until a loose, even paste forms that will evenly coat the cucumbers.
- Add the Cucumbers: Add the medium-thin sliced cucumbers to the bowl with the dressing. Using your hands (latex gloves recommended to protect your skin from the chili flakes), massage and mix the cucumbers thoroughly so that each slice is evenly coated with the flavorful dressing.
- Chill: Cover the bowl and let the salad chill in the refrigerator for about 30 minutes. This resting period allows the cucumbers to absorb the dressing and the flavors to meld beautifully, enhancing the overall taste and texture.
- Serve: Transfer the chilled salad to a serving platter or bowl. Garnish generously with white sesame seeds for a nutty crunch and visual appeal. Serve immediately for the freshest, crispest experience.
Notes
- Use seedless English cucumbers for best texture and less bitterness.
- If you prefer less heat, reduce the amount of gochugaru or substitute with a milder chili flake.
- For an extra kick, add a splash of soy sauce or a sprinkle of chopped green onions.
- Be sure to chill the salad sufficiently to allow flavors to develop fully.
- Consume within 24 hours for optimal freshness.
