Description
This Korean Cucumber Salad is a refreshing and spicy side dish made with crunchy seedless English cucumbers coated in a tangy and flavorful dressing of gochugaru, rice vinegar, garlic, and sesame oil. Perfectly chilled to meld the flavors, this easy-to-make salad adds a vibrant kick to any meal.
Ingredients
Scale
Salad
- 1 large seedless English cucumber, sliced medium-thin (about 1/4 – 1/2 inch thick)
Dressing
- 2 tablespoons gochugaru (Korean red chili flakes)
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 3 cloves garlic, minced
- 1/2 teaspoon sesame oil
Garnish
- White sesame seeds, for garnish
Instructions
- Prepare the Dressing: In a large mixing bowl, combine the gochugaru, rice vinegar, granulated sugar, minced garlic, and sesame oil. Mix thoroughly until a loose, even paste forms, ensuring all ingredients are well incorporated.
- Add the Cucumbers: Add the medium-thin sliced cucumbers to the bowl with the dressing. Using your hands (latex gloves recommended to protect skin from chili flakes), massage and mix thoroughly so every cucumber slice is evenly coated with the flavorful dressing.
- Chill the Salad: Cover the bowl and refrigerate the salad for about 30 minutes. This chilling time allows the flavors to meld beautifully and the cucumbers to absorb the dressing’s tangy and spicy notes, enhancing the overall taste and texture.
- Serve: Transfer the chilled salad to a serving platter or bowl. Generously garnish with white sesame seeds for added texture and nutty flavor. Serve immediately to enjoy the freshest texture and vibrant taste of the salad.
Notes
- Use latex gloves when mixing to avoid irritation from chili flakes.
- Adjust the gochugaru amount to control the spice level according to your preference.
- For a crisper salad, slice cucumbers just before serving.
- This salad is best enjoyed within a few hours of preparation to maintain its crunchiness.
- Can be served as a side dish with Korean BBQ or any Asian-inspired meals.
