Korean Cucumber Salad

An aerial view of the prepared cucumber salad in a white bowl with a white background. The cucumbers have sesame seeds on them as a garnish.

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A crunchy and refreshing Korean Cucumber Salad that is ready in minutes and pairs well with so many dishes.

Prep Time15

Cook Time0

Total Time15

Course: Salad

Cuisine: Korean

Keyword: side dish, vegetable, vegetarian

Servings:

Calories: 113kcal

Author: foodyschmoody

Ingredients

½ pound cucumber mini cucumber, Persian cucumber or English cucumber
1 teaspoon salt

Dressing Ingredients

2 teaspoon soy sauce
1 tablespoon chili oil *see notes for alternative
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon minced garlic
2 teaspoon rice vinegar

Garnish ingredients (optional)

1 tablespoon chopped green onion
1 teaspoon sesame seeds

Instructions

Slice the cucumbers into rounds or if you want a fun presentation, choose accordion style cuts as referenced in blog post photos.
Place sliced cucumbers in a bowl and sprinkle with salt. Set bowl aside for 10 minutes while preparing the dressing.
After sitting for 10 minutes, rinse the salt from the cucumbers and dry cucumbers with a towel or paper towel.
Pour the prepared dressing over the cucumbers and toss well to coat all cucumbers. Finish by garnishing with either green onions or sesame seeds or both.

Dressing

In a separate bowl, combine all dressing ingredients. Stir until sugar is dissolved.

Notes

Note 1: If you cannot find chili oil, you can substitute with chili onion crunch. You can also combine crushed red pepper flakes with a your choice of neutral oil. Alternatively, to add the spice, you could use sriracha or traditional hot sauce, although it will alter the taste.

Note 2: To get accordion slices, place the cucumber on chopsticks or wooden spoons to prevent you from cutting all the way through. Make slices. Rotate the cucumber and make diagonal slices, again without going all the way through. This will result in an accordion slice.

Nutrition