What type of cucumber is best for Korean Cucumber Salad?

For the best results, Korean cucumbers are preferred due to their thin skin and crunchy texture. However, Persian cucumbers are a suitable alternative if Korean ones are unavailable. They both offer a refreshing crunch that is perfect for this salad.

Can I make this salad ahead of time?

Yes, you can prepare the salad ahead of time, but it's best to store the cucumbers and dressing separately until just before serving. This helps maintain the crispness of the cucumbers while enhancing the flavors of the dressing.

How can I customize the spice level in this salad?

You can easily adjust the spice level by modifying the amount of chili flakes or gochugaru you use. Start with a little and gradually increase it according to your heat preference.

What can I serve with Korean Cucumber Salad?

This salad pairs beautifully with grilled meats, rice dishes, or as part of a Korean barbecue spread. Its refreshing flavor complements many heavier dishes, making it a versatile addition to your meal.

How long can I store the leftover salad?

The Korean Cucumber Salad can be stored in an airtight container in the refrigerator for up to two days. For optimal freshness, consume it within the first day.

Korean Cucumber Salad: A Refreshing Side Dish

Ingredients

Scale

2 large cucumbers (Korean or Persian)
1 teaspoon salt
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon chili flakes
1 teaspoon sugar
1 tablespoon sesame oil
1 tablespoon sesame seeds
2 finely chopped green onions
1 clove garlic (minced, optional)

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Instructions

Start by slicing your cucumbers thinly.
Sprinkle the salt over the cucumber slices and allow them to sit for about 10 minutes.
Rinse the cucumbers under cold water to remove the salt and pat them dry with a paper towel.
In a separate mixing bowl, whisk together the rice vinegar, soy sauce, chili flakes, sugar, and sesame oil until well combined.
Toss the cucumbers in the prepared dressing, making sure they are well-coated.
Mix in the sesame seeds and chopped green onions, and if using, sprinkle in the garlic.
Serve immediately or let the salad chill in the fridge for 20 to 30 minutes for best flavor.

Notes

Let it chill for the best flavor. Avoid excessive salting to keep the salad fresh and tasty.

Author: Sarah Mitchell
Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-Cook
Cuisine: Korean
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 5g
Sodium: 400mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg