Description
A spicy, tangy Korean cucumber salad made with garlic, gochugaru, and sesame oil. Quick to prepare, full of flavor, and perfect as a refreshing side dish or banchan.
Ingredients
- Salad Base:
- 1 English cucumber (or use Persian/Kirby cucumbers)
- Optional: 1 tsp salt (for draining cucumbers)
- Dressing:
- 2 cloves garlic, minced
- 1 tbsp soy sauce (low sodium or tamari for gluten-free)
- 1 tbsp sesame oil
- 2 tsp gochugaru (Korean red chili flakes)
- 2 tsp rice vinegar (or apple cider vinegar)
- 1 tsp white sugar (or honey/stevia)
- 1 tsp sesame seeds
Instructions
- Prepare the cucumber: Slice cucumber into thin rounds (¼ inch). Optional: Toss with salt, let sit 15 minutes, rinse, and pat dry.
- Make the dressing: In a bowl, combine soy sauce, sesame oil, gochugaru, garlic, vinegar, sugar, and sesame seeds.
- Combine: Toss cucumbers with dressing. Massage gently with clean hands or gloves.
- Chill & Serve: Let sit in fridge for 10 minutes before serving for best flavor.
Notes
Adjust the spice level by increasing or reducing gochugaru. Best served fresh but can be kept in the fridge for up to a day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Korean