Description
This Korean Cucumber Salad is a quick and refreshing side dish featuring crisp cucumbers tossed in a savory, tangy, and slightly spicy marinade. Perfect as a light appetizer or accompaniment to Korean meals, it combines the flavors of garlic, soy sauce, rice vinegar, chili oil, and sesame for a vibrant taste experience in just 15 minutes.
Ingredients
Scale
Salad
- 5 mini cucumbers, or 2–3 regular cucumbers, spiralized or thinly sliced
- 1 tsp salt
Marinade
- 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 onions. Pour in the soy sauce, rice vinegar, chili oil, and sesame oil. Whisk everything together until the marinade is well blended and the sugar dissolves slightly.
- Prepare the Cucumbers: Spiralize or thinly slice the cucumbers, then place them in a colander. Sprinkle with salt and let them sit for 8-12 minutes to draw out excess moisture. After resting, rinse thoroughly with cold water and gently pat dry with a paper towel to remove the salt and avoid sogginess.
- Combine: Add the prepared cucumbers to a large mixing bowl. Pour the marinade over the top, then gently toss everything together until the cucumbers are evenly coated with the dressing.
- Serve: Transfer the seasoned cucumbers 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 flavors.
Notes
- For a spicier salad, increase the amount of chili oil or add a pinch of red pepper flakes.
- Allowing the cucumbers to rest with salt helps prevent watery salad and improves texture.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Use fresh garlic for the best flavor.
- Can be made gluten free by using gluten-free soy sauce (tamari).
