Description
A refreshing and tangy salad made with cucumbers and a spicy Korean dressing, perfect as a side dish or appetizer.
Ingredients
Scale
- 2 large cucumbers
- 1 tablespoon salt
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 1 tablespoon sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon sesame seeds
- 2 green onions, chopped
Instructions
- Slice the cucumbers thinly and place them in a bowl.
- Sprinkle salt over the cucumbers and let them sit for about 10 minutes to draw out excess water.
- In a separate bowl, mix gochugaru, sugar, rice vinegar, sesame oil, and minced garlic to create the dressing.
- Rinse the cucumbers under cold water and drain well.
- Add the cucumbers to the dressing and toss to coat evenly.
- Sprinkle sesame seeds and chopped green onions on top before serving.
Notes
- Adjust the amount of gochugaru to control the spiciness.
- Let the salad sit for at least 15 minutes before serving for better flavor.
- This salad can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Spicy Korean Cucumber Salad, Korean salad, cucumber salad, spicy salad