Description
A refreshingly simple Korean side dish that brings together crispy cucumbers with a spicy and savory dressing.
Ingredients
Scale
- 1 lb Korean, Japanese, or English cucumbers
- 1 1/2 tsp salt
- 1 tbsp gochujang (Korean red chili paste)
- 1–2 tbsp liquid sweetener (or sugar)
- 1/2 tbsp soy sauce
- 2 tsp gochugaru (Korean red pepper flakes)
- 3 cloves garlic (minced)
- 1 tsp sesame seeds
- 1 tbsp sesame oil
- 1 scallion (chopped, optional)
- 1 tbsp rice vinegar
- Sesame seeds for topping
Instructions
- Wash the cucumbers thoroughly under running water and slice them into thin rounds.
- Sprinkle the salt over the sliced cucumbers and allow them to sit for about 10-15 minutes to draw out excess moisture.
- Drain the excess liquid from the bowl.
- In a separate bowl, mix together gochujang, sweetener, soy sauce, gochugaru, minced garlic, sesame oil, and rice vinegar to prepare the dressing.
- Add the drained cucumbers to the bowl with dressing and toss gently to coat.
- Transfer the tossed salad to a serving dish and garnish with sesame seeds.
- Serve immediately or refrigerate for a couple of hours to enhance flavors.
Notes
Serve chilled as a side dish. Pairs well with grilled meats, rice dishes, or spicy Korean main courses.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 5g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg