Description
A crisp and refreshing Korean cucumber salad with a bold, spicy, and tangy dressing. This quick side dish delivers vibrant flavor with minimal effort.
Ingredients
1 cucumber, thinly sliced
1/4 onion, thinly sliced
1 tablespoon Korean coarse salt or 1 teaspoon fine sea salt
1 tablespoon gochugaru
1 teaspoon white vinegar
1 teaspoon sugar
1 teaspoon minced garlic
1 teaspoon toasted sesame seeds
1/2 teaspoon gochujang (optional)
A tiny drop of sesame oil (optional)
Instructions
- Wash the cucumber, trim the ends, and slice it thinly.
- Toss the cucumber slices with salt in a bowl and let them rest for 15 minutes to draw out excess moisture.
- While the cucumber rests, thinly slice the onion and prepare the dressing by mixing gochugaru, vinegar, sugar, garlic, sesame seeds, optional gochujang, and optional sesame oil.
- Rinse the cucumber under cold water, drain well, and pat dry.
- Transfer the cucumber to a clean bowl, add the onion and dressing, and toss gently to coat evenly.
- Chill the salad for about 30 minutes before serving for best flavor and texture.
Notes
Adjust spice level by increasing or reducing gochugaru.
Add extra vinegar for a brighter, tangier taste.
Use more sesame oil for a nuttier flavor, but keep it light.
Best enjoyed fresh; consume within 1–2 days.
Stir before serving if liquid collects during storage.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 25 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
