Description
Korean Spicy Cucumber Salad is a crispy, spicy, and tangy banchan side dish that perfectly complements any meal.
Ingredients
- 2 cucumbers, thinly sliced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 tablespoon sesame seeds
- 2 green onions, chopped
- Salt to taste
Instructions
- Thinly slice the cucumbers and place them in a bowl. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture.
- In a separate bowl, mix gochugaru, sesame oil, soy sauce, rice vinegar, sugar, and minced garlic to create the dressing.
- Rinse the cucumbers under cold water to remove excess salt and pat dry with a paper towel.
- Toss the cucumbers with the dressing until well coated.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
- Adjust the amount of gochugaru to your spice preference.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 2g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg