Description
This Korean Cucumber Salad is a refreshing and tangy dish perfect for a quick side or snack. Thinly sliced cucumbers are marinated in a zesty blend of soy sauce, garlic, chili oil, and rice vinegar, delivering a delightful balance of spicy, sweet, and savory flavors with a satisfying crunch.
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 onion. Pour in the soy sauce, rice vinegar, chili oil, and sesame oil. Whisk everything together until the marinade is well blended and the sugar begins to dissolve.
- Prep 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. Rinse thoroughly with cold water afterward and gently pat dry with a paper towel.
- Combine cucumbers and marinade: Transfer the prepared cucumbers to a large mixing bowl. Pour the marinade over them and gently toss until the cucumbers are evenly coated with the dressing.
- Serve: Place the seasoned cucumbers on a serving plate or bowl. Garnish with extra sesame seeds and green onions if desired. Serve immediately for a fresh, crunchy salad.
Notes
- Adjust the chili oil quantity to your preferred spice level.
- Allowing cucumbers to rest with salt helps to reduce excess water, keeping the salad crisp.
- Serve this salad chilled for optimal refreshment.
- Optional garnishes like additional sesame seeds or green onions enhance both flavor and presentation.
