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–+ servings

korean cucumber salad

A refreshing and tangy Korean side dish made with crisp cucumbers, a savory dressing, and a hint of spice.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Korean
Calories: 60
Ingredients Method Nutrition Notes

Ingredients
  

Cucumbers
  • 2 medium cucumbers sliced thinly
Dressing
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon gochugaru Korean red pepper flakes
  • 1 clove garlic minced
  • 1 tablespoon sesame seeds toasted
Garnish
  • 2 tablespoons green onions sliced

Method
 

Prepare the Cucumbers
  1. Slice the cucumbers thinly and place them in a mixing bowl.
Make the Dressing
  1. In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, gochugaru, and minced garlic.
Combine and Serve
  1. Pour the dressing over the cucumbers and toss to coat. Sprinkle with sesame seeds and sliced green onions before serving.

Nutrition

Serving: 1servingCalories: 60kcalCarbohydrates: 6gProtein: 1gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 500mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

For extra crunch, you can salt the cucumbers and let them sit for 10 minutes before rinsing and adding the dressing.

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