Tangy Spicy Korean Cucumber Salad (Printable Version)
Crisp cucumbers tossed in tangy, spicy dressing with sesame and green onion. Refreshing and bursting with Korean flavors.
# Ingredients:
01 -
4 medium cucumbers, thinly sliced
02 -
1 teaspoon salt
03 -
2 tablespoons rice vinegar
04 -
1 tablespoon soy sauce
05 -
1 tablespoon gochugaru (Korean red pepper flakes)
06 -
1 tablespoon sugar
07 -
2 cloves garlic, minced
08 -
1 tablespoon sesame oil
09 -
1 tablespoon sesame seeds
10 -
2 green onions, sliced
# Steps:
01 -
Sprinkle the sliced cucumbers with salt in a large bowl and toss thoroughly. Set aside for 10–15 minutes to extract excess moisture.
02 -
In a separate bowl, whisk together rice vinegar, soy sauce, gochugaru, sugar, minced garlic, and sesame oil until smooth and well emulsified.
03 -
Lightly drain the salted cucumbers to remove released water. Add the cucumbers to the dressing and mix until all slices are evenly coated.
04 -
Scatter sesame seeds and sliced green onions over the top, ensuring an even distribution for both visual appeal and enhanced texture.
05 -
Refrigerate for at least 15 minutes to allow flavors to develop and meld before serving.
# Notes:
01 -
For optimal crispness, do not skip the salting and draining step before dressing the cucumbers.