Description
A refreshing and spicy Korean cucumber salad made with thinly sliced cucumbers tossed in a flavorful blend of garlic, green onion, gochugaru, toasted sesame oil, brown rice syrup, soy sauce, and rice vinegar, garnished with toasted sesame seeds. This quick and easy salad is perfect as a side dish or a light snack, bursting with vibrant flavors and a satisfying crunch.
Ingredients
Scale
Vegetables
- 2 Korean, Kirby or Persian cucumbers (thinly sliced)
- 1 green onion, white and green parts (thinly sliced)
Seasonings and Sauces
- ½ teaspoon salt
- 2 garlic cloves (minced)
- 2 teaspoons gochugaru (Korean chili flakes)
- 2 teaspoons toasted sesame oil
- 1 ½ teaspoons brown rice syrup (or Korean rice syrup or any sugar/sweetener of choice)
- 1 teaspoon soy sauce (or coconut aminos)
- 1 teaspoon rice vinegar
- ½ teaspoon toasted sesame seeds
Instructions
- Prepare the cucumbers: In a mixing bowl, combine the thinly sliced cucumbers with ½ teaspoon salt. Toss well to coat all slices evenly. Let them sit for about 10 minutes to draw out excess moisture.
- Drain the cucumbers: After 10 minutes, squeeze the cucumbers gently with your hands to remove excess liquid completely. Discard the liquid to ensure the salad is not watery.
- Add flavorings: Into the drained cucumbers, add the minced garlic, sliced green onion, gochugaru, toasted sesame oil, brown rice syrup, soy sauce, rice vinegar, and toasted sesame seeds.
- Toss the salad: Toss all ingredients thoroughly to ensure the cucumbers are well coated with the dressing and spices.
- Serve: The Korean cucumber salad is ready to enjoy immediately as a refreshing side dish or snack.
Notes
- You can substitute gochugaru with red pepper flakes if you don’t have the Korean chili flakes.
- Adjust the sweetness by varying the amount of brown rice syrup or your choice of sweetener.
- For a vegan version, use coconut aminos or tamari instead of soy sauce if avoiding gluten or soy.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Using Persian or Kirby cucumbers helps maintain a firmer crunch compared to regular cucumbers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
Keywords: Korean cucumber salad, spicy cucumber salad, Korean side dish, easy cucumber salad, gochugaru cucumber salad, no-cook Korean salad
