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cucumber sliced coated in a red chili dressing in a white bowl with black chopsticks

Cucumber Salad (Korean Style)

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5 from 2 votes
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.

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Ingredients

  • 1 large English cucumber
  • 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.
  • 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.
  • Season with additional salt and gochugaru to taste. Finish with sesame seeds and serve.

Equipment

large mixing bowl

Notes

Storage: This Korean cucumber salad is best enjoyed fresh, right away. Refrigerating or freezing the salad will actually ruin the texture and make the dressing watery.
Salting the cucumbers for 15 minutes is key to a flavorful salad. This draws excess moisture out of the cucumbers before they get tossed with the dressing so the dressing doesn't get watered down.
Use English cucumbers for this salad. They have thinner skins, tiny seeds and are nice and crunchy. If you can't find them, use 4 or 5 Persian cucumbers or a regular cucumber (peeled and seeded). 

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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