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Spicy Korean Cucumber Salad

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5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 4 servings (2 ½ cups)
Category Side Dish
Cuisine Korean
Author Lauren Grant

Description

A simple cucumber salad you'll keep coming back to time and time again. It's spicy, easy to make (just 30 minutes!) and perfect alongside any Korean dish.

Ingredients

  • 1 large cucumber English, Japanese, Persian or a 2 Kirby, thinly sliced
  • 1 teaspoon kosher salt
  • 1 tablespoon rice or distilled white vinegar
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons Gochugaru Korean chili pepper flakes
  • 1 scallion thinly sliced
  • Toasted sesame seeds optional

Instructions

  • Toss cucumbers and salt together in a colander; set over a bowl or in sink for 15 minutes.
  • thinly sliced cucumber in a colander
  • In a large bowl, whisk together vinegar, honey, sesame oil, and chili flakes.
  • Shake colander lightly to shake away excess moisture. Add salted cucumber slices and scallion to bowl with vinaigrette; toss to coat.
  • cucumber sliced coated in a red chili dressing in a brown bowl
  • Season with additional salt and gochugaru to taste. Finish with sesame seeds and serve.

Notes

I do not recommend making this salad ahead of time.

Nutrition

Serving: 1/4 of the recipeCalories: 58kcalCarbohydrates: 7gProtein: 0.5gFat: 3.5gSaturated Fat: 0.5gSodium: 584mgFiber: 0.5gSugar: 5.5g
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