Description
This Korean Cucumber Salad is a quick and refreshing side dish featuring crisp cucumbers tossed in a zesty, flavorful marinade made with soy sauce, garlic, rice vinegar, chili oil, and sesame. Perfect for a light appetizer or accompaniment to Korean meals, it combines sweet, tangy, and spicy notes for a vibrant crunch in just 15 minutes.
Ingredients
Scale
Cucumbers
- 5 mini cucumbers, or 2–3 regular cucumbers, spiralized or thinly sliced
- 1 tsp salt
Marinade
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2–3 tsp chili oil
- 3 tsp sugar
- 1 tsp sesame oil
- 2 tsp sesame seeds (optional)
- 3 tbsp green onions, diced (optional)
Instructions
- Prepare the Marinade: In a small bowl, combine the minced garlic, sugar, sesame seeds, and diced green onions. Pour in soy sauce, rice vinegar, chili oil, and sesame oil. Whisk everything together until the marinade is well blended and the sugar has slightly dissolved.
- Prepare the Cucumbers: Spiralize or thinly slice the cucumbers, then place them in a colander. Sprinkle with salt and let them sit for 8-12 minutes to draw out excess moisture. After resting, rinse the cucumbers thoroughly with cold water and gently pat dry with a paper towel.
- Combine: Add the prepared cucumbers to a large mixing bowl. Pour the marinade over them, then gently toss everything together until the cucumbers are evenly coated with the dressing.
- Serve: Transfer the seasoned cucumbers to a serving plate or bowl. Garnish with extra sesame seeds and green onions, if desired. Serve immediately and enjoy the refreshing crunch.
Notes
- Use mini cucumbers for a sweeter, crunchier texture, or regular cucumbers if mini are unavailable.
- Adjust the amount of chili oil depending on your preferred spice level.
- Letting the cucumbers sit with salt helps prevent the salad from becoming watery.
- This salad is best served fresh to maintain the crisp texture of the cucumbers.
- Optional sesame seeds and green onions add extra flavor and garnish.
