Description
This refreshing Korean Cucumber Salad features thinly sliced or spiralized cucumbers tossed in a flavorful marinade of soy sauce, rice vinegar, chili oil, garlic, sesame oil, and a hint of sugar. Light, tangy, and slightly spicy, this salad is a perfect side dish that brings a crisp texture and vibrant taste to any meal.
Ingredients
Scale
Main Ingredients
- 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 onion. Add soy sauce, rice vinegar, chili oil, and sesame oil, then whisk everything together until well blended and the sugar starts to dissolve.
- Prepare the Cucumbers: Spiralize or thinly slice the cucumbers and place them in a colander. Sprinkle with salt and let them rest for 8-12 minutes to draw out excess moisture. After resting, rinse the cucumbers thoroughly with cold water and gently pat dry using a paper towel.
- Combine Cucumbers and Marinade: Transfer the cucumbers to a large mixing bowl. Pour the prepared marinade over the cucumbers and gently toss until the cucumbers are evenly coated with the dressing.
- Serve: Place the seasoned cucumbers onto a serving plate or bowl. Garnish with additional sesame seeds and green onions if desired. Serve immediately for a fresh, crunchy side dish.
Notes
- For spicier salad, increase the amount of chili oil according to your taste.
- Allowing cucumbers to rest with salt helps remove excess water, ensuring the salad remains crisp and not soggy.
- This salad is best enjoyed fresh but can be refrigerated for up to 24 hours.
- Use low sodium soy sauce for a healthier option.
