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Crunchy Korean Cucumber Salad Recipe

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4.4 from 15 reviews

This Crunchy Korean Cucumber Salad is a refreshing, tangy, and slightly spicy side dish featuring crisp cucumbers tossed in a flavorful dressing of soy sauce, rice vinegar, sesame oil, and gochugaru chili flakes. Perfect for a light appetizer or a crisp accompaniment to any meal, this salad offers a balance of sweet, salty, and spicy flavors with a delightful crunch.

  • Total Time: 30 minutes
  • Yield: 5 servings

Ingredients

Cucumber

  • 4 cups cucumber, sliced into thick rounds or 1/2 moons (English cucumber, Japanese, Armenian, or Persian – thin-skinned, seedless preferred)
  • 1 teaspoon salt

Dressing

  • 1 teaspoon soy sauce
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar (can substitute honey or maple syrup)
  • 1 tablespoon toasted sesame oil
  • 2 scallions, sliced thin
  • 1-2 teaspoons Gochugaru Korean chili pepper flakes (start with 1 tsp and adjust to taste)

Garnish

  • Toasted sesame seeds
  • Fresh cilantro for garnish

Instructions

  1. Salt and drain the cucumbers: Place the sliced cucumbers in a colander, sprinkle with 1 teaspoon of salt, and toss to combine. Set the colander over a plate to catch excess liquid, and let it sit for 30 minutes to draw out moisture and enhance crunchiness. (You can skip this step for a quicker version but the texture may be less crisp.)
  2. Prepare the dressing: In a mixing bowl, whisk together the soy sauce, rice vinegar, sugar (or honey/maple), toasted sesame oil, thinly sliced scallions, and Gochugaru chili flakes until well combined.
  3. Rinse and dry cucumbers: Lightly rinse the salted cucumber slices under cold water to remove excess salt. Use a kitchen towel or paper towel to thoroughly blot and dry the cucumbers to avoid a watery salad.
  4. Toss cucumbers with dressing: Add the dried cucumber slices to the bowl with the dressing and gently toss until every piece is coated evenly with the flavorful sauce.
  5. Serve and garnish: Transfer the salad to a serving dish and sprinkle with toasted sesame seeds and fresh cilantro for added texture and freshness. Serve immediately or chill briefly for enhanced flavor.

Notes

  • Salting the cucumbers helps to remove excess water, keeping the salad crunchy and preventing it from becoming soggy.
  • If you prefer a milder spice level, start with 1 teaspoon of Gochugaru and adjust to taste.
  • For a vegan version, ensure the sugar used is vegan-friendly or substitute with maple syrup or agave.
  • Use thin-skinned and seedless cucumbers for the best texture and flavor.
  • This salad is best served fresh but can be refrigerated for up to 4 hours.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Korean
  • Diet: Vegan

Find it online: https://monicarecipes.com/crunchy-korean-cucumber-salad-recipe/