Description
A refreshing and spicy Korean Cucumber Salad made with crisp English cucumbers, tangy rice vinegar, fiery gochugaru chili flakes, and a hint of garlic and sesame oil. This quick and easy no-cook side dish offers a perfect balance of heat, acidity, and crunch, ideal for pairing with Korean BBQ or as a light snack.
Ingredients
Scale
Salad Ingredients
- 1 large seedless English cucumber, sliced medium-thin (about 1/4 – 1/2 inch thick)
- White sesame seeds, for garnish
Dressing Ingredients
- 2 tablespoons gochugaru (Korean red chili flakes)
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 3 cloves garlic, minced
- 1/2 teaspoon sesame oil
Instructions
- Prepare the Dressing: In a large mixing bowl, combine gochugaru, rice vinegar, granulated sugar, minced garlic, and sesame oil. Stir thoroughly until a loose, even paste forms, ensuring the sugar dissolves completely.
- Add the Cucumbers: Add the medium-thin sliced cucumbers to the bowl with the dressing. Using your hands (latex gloves recommended to avoid staining and irritation), massage and mix thoroughly to coat every cucumber slice evenly with the spicy dressing.
- Chill: Cover the bowl and let the salad chill in the refrigerator for about 30 minutes. This resting time allows the flavors to meld together and the cucumbers to absorb the dressing for the best taste.
- Serve: Transfer the chilled salad to a serving platter or bowl. Garnish generously with white sesame seeds on top for added nuttiness and crunch. Serve immediately to enjoy the freshest texture and vibrant flavors.
Notes
- To reduce heat, adjust the amount of gochugaru according to your preference.
- Use seedless English cucumbers to avoid excess moisture and bitterness.
- For extra crunch, sprinkle chopped green onions or fresh herbs like cilantro.
- Chill salad longer for deeper flavor infusion, up to 1 hour.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 1 day.
