Ingredients
Cucumbers
- 4 Persian cucumbers, or 1 English cucumber, sliced into 1/4 inch thick rounds
Seasoning and Dressing
- 2 teaspoons kosher salt
- 2 tablespoons gochugaru (Korean pepper flakes)
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic, finely minced or pressed
- 1 teaspoon white sugar
- 1 tablespoon sesame seeds
- 1 teaspoon sesame seeds (for garnish)
- 2 green onions, thinly sliced (reserve 1 teaspoon for garnish)
Instructions
- Prepare Cucumbers: Cut cucumbers into 1/4 inch thick rounds. Toss them with 2 teaspoons of kosher salt and set aside for 10 minutes to draw out excess liquid. Afterward, gently pat dry using a tea towel or paper towel to remove moisture.
- Mix Dressing and Combine: Transfer the dried cucumbers to a mixing bowl. Add 2 tablespoons gochugaru, 2 teaspoons rice vinegar, 2 teaspoons sesame oil, minced garlic, 1 teaspoon white sugar, 1 tablespoon sesame seeds, and 2 sliced green onions. Mix everything thoroughly to evenly coat the cucumbers with the flavorful dressing.
- Garnish and Serve: Transfer the salad to a serving bowl. Garnish with the reserved 1 teaspoon sliced green onions and 1 teaspoon sesame seeds for added texture and visual appeal. Serve immediately or chill briefly before serving.
Notes
- Gochugaru provides a mild heat and smoky flavor; adjust quantity based on your spice preference.
- If gochugaru is unavailable, substitute with crushed red pepper flakes, though flavor will vary.
- Use Persian cucumbers for the best texture; if using larger cucumbers, peel and seed them for optimal results.
- For a gluten-free version, ensure your gochugaru and rice vinegar do not contain gluten additives.
- The salad is best served fresh but can be refrigerated in an airtight container for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
- Diet: Gluten Free
