Ingredients
Scale
- 4 large Korean cucumbers or Persian cucumbers, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1–2 cloves garlic, minced
- 1 teaspoon red pepper flakes or gochugaru (adjust to taste)
- 1 tablespoon sesame seeds
- Fresh scallions, chopped (optional)
- Salt to taste
Instructions
- Start by washing the cucumbers thoroughly. Thinly slice the cucumbers using a Fullstar Ultimate Veggie Prep Master to achieve uniform slices. Place the slices in a large mixing bowl.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and red pepper flakes. This creates the flavorful and spicy dressing that gives the Korean cucumber salad its signature zest.
- Pour the dressing over the sliced cucumbers and toss everything gently until the cucumbers are evenly coated. Sprinkle sesame seeds and chopped scallions on top for added flavor and presentation.
- Allow the salad to rest in the refrigerator for at least 15-20 minutes. This helps the flavors meld beautifully. Serve chilled as a side dish to complement grilled meats, fried rice, or any Asian-inspired meal.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers may release water over time, so giving it a quick toss before serving again is recommended. Avoid freezing, as the texture will change once thawed.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing, Chilling
- Cuisine: Korean
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 70 kcal Kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg