Description
A refreshing and spicy cucumber salad ideal for summer days or as a side dish to Korean meals.
Ingredients
Scale
- 1 lb Korean, Japanese, or English cucumbers (any pickling cucumbers are great!)
- 1 1/2 tsp salt
- 1 tbsp gochujang
- 1–2 tbsp liquid sweetener (or sugar)
- 1/2 tbsp soy sauce
- 2 tsp gochugaru
- 3 cloves garlic (minced)
- 1 tsp sesame seeds
- 1 tbsp sesame oil
- 1 scallion, chopped (optional)
- 1 tbsp rice vinegar
- Sesame seeds for topping (more)
Instructions
- Wash the cucumbers and slice them into thin rounds or half-moons.
- Place sliced cucumbers in a bowl, sprinkle with salt, and let sit for 15-20 minutes. Drain and pat dry.
- In a separate bowl, mix gochujang, sweetener, soy sauce, gochugaru, minced garlic, sesame oil, and rice vinegar to make the dressing.
- Combine the drained cucumbers with the dressing and toss until well-coated. Add scallions if desired.
- Transfer to a serving dish, sprinkle with sesame seeds, and serve immediately or let sit for flavors to meld.
Notes
Best served fresh; can be stored in an airtight container in the fridge for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Korean salad, cucumber salad, spicy salad, summer side dish, vegan recipe