Description
A quick and crunchy side salad that adds a fresh and bright touch to any meal, featuring the perfect balance of acid, salt, heat, and fat.
Ingredients
Cucumbers
- 2 large large cucumbers (Korean or Persian) (Use thinner-skinned cucumbers for better texture.)
Dressing
- 1 teaspoon salt (Helps draw out water from cucumbers.)
- 2 tablespoons rice vinegar (Can substitute with apple cider vinegar.)
- 1 tablespoon soy sauce (Use tamari for soy-free option.)
- 1 tablespoon chili flakes (Can use gochugaru for a more authentic taste.)
- 1 teaspoon sugar (Balances the vinegar.)
- 1 tablespoon sesame oil (Add more for a richer flavor.)
- 1 tablespoon sesame seeds (Toasted for extra flavor, if desired.)
- 2 pieces green onions, finely chopped (Adds a fresh touch.)
- 1 clove garlic, minced (Optional ingredient.)
Instructions
Preparation
- Rinse and dry the cucumbers, then slice them into thin rounds or half-moons, about 1/8 to 1/4 inch thick.
- Put the sliced cucumbers in a bowl, sprinkle salt over them, and toss. Let sit for 10 to 15 minutes to allow water to be drawn out.
- After resting, pour off any liquid and lightly press the cucumber slices in a clean towel to remove excess moisture.
Dressing
- In a small bowl, whisk together rice vinegar, soy sauce, chili flakes, sugar, sesame oil, and minced garlic, if using.
- Toss the cucumbers with the dressing along with chopped green onions and sesame seeds, mixing gently to preserve the cucumber slices.
Finalizing
- Let the salad rest for 10 minutes before serving to allow flavors to meld.
- Serve cold or at room temperature, optionally garnished with extra sesame seeds and green onion slivers.
Notes
Store leftovers in an airtight container in the fridge for up to three days. If it gets watery, drain before serving. For optimal crispness, dress the cucumbers just before serving.
- Prep Time: 15 minutes
- Category: Salad, Side Dish
- Cuisine: Korean