Description
A refreshing Korean cucumber salad that’s light, crisp, and has a spicy kick. Perfect as a side dish for any meal.
Ingredients
Scale
- 1 cucumber
- 1/4 onion (25 g / 0.9 ounces)
- 1 Tbsp Korean coarse salt (or rock salt) or 1 tsp fine sea salt
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp white vinegar (or rice vinegar)
- 1 tsp white sugar
- 1 tsp minced garlic
- 1 tsp toasted sesame seeds
- 1/2 tsp gochujang (optional)
- A smidgen sesame oil (about 1/32 teaspoon, optional)
Instructions
- Rinse the cucumber thoroughly under cold running water. Trim off both ends and thinly slice the cucumber into approximately 0.5 cm (0.2 inches) pieces.
- Place the cucumber slices in a large mixing bowl. Add the salt and gently mix them together. Let it sit for 15 minutes.
- While waiting, thinly slice the onion. Prepare the seasoning sauce by mixing all the remaining ingredients together.
- After 15 minutes, rinse the cucumber under cold running water to remove any remaining salt. Drain the water using a strainer and pat the cucumber slices lightly dry.
- Add the sliced onion and seasoning sauce. Mix everything lightly but thoroughly with your hands.
- Place the seasoned cucumber in a sealed glass container and refrigerate for 30 minutes to chill.
- Serve with a bowl of rice and enjoy!
Notes
Choose firm cucumbers for a crunchy texture. Adjust the spice level to your liking by varying the amount of gochugaru and gochujang.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Refrigerating
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 5g
- Sodium: 600mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg