When I first discovered Korean Cucumber Salad, I was hesitant. Salads, in my experience, were usually heavy on the greens, but this dish opened my eyes to the refreshing potential of cucumbers. It’s bright, crunchy, and boasts the perfect blend of savory and spicy, all wrapped up in a simple dressing. A beloved side dish in Korean cuisine, this salad became an instant staple in my kitchen, especially on sweltering days when all I wanted was something cool and satisfying. Each bite takes me back to sunny Asian markets filled with vibrant vegetables and the enticing scent of street food wafting through the air. Let me take you through my journey of creating this scrumptious Korean Cucumber Salad that is not only easy to prepare but is bound to impress your family and friends.
Recipe Timing
- Prep Duration: 15 minutes
- Active Cooking: 10 minutes
- Total Duration: 25 minutes
- Portion Size: Serves 4
- Complexity: Simple
Nutritional Recipe
- Calories per portion: Approximately 80
- Protein: 2g
- Carbs: 10g
- Fats: 4g
- Fiber: 1g
- Sugars: 2g
- Sodium: 320mg
Why You’ll Love This Korean Cucumber Salad
Nothing beats the refreshing crunch of cucumbers tossed in a zingy sauce, enhanced by the heat from red pepper flakes and the nutty aroma of sesame oil. This salad is a fantastic way to bring a bit of that culinary magic into your home. It’s light yet bursting with flavor, perfect as a side dish to grilled meats or a stand-alone snack. Plus, it’s packed with nutrients, making it both delicious and guilt-free!
The Complete Cooking Journey
The beauty of this Korean Cucumber Salad lies in its simplicity. It starts with fresh, crisp cucumbers that you’ll slice thinly and season with salt, allowing them to sweat out excess water. This preparation step ensures that your salad remains crunchy and doesn’t become soggy. As you mix the dressing of garlic, sesame oil, vinegar, and a hint of sugar, you’ll discover how these simple ingredients meld into a bold flavor profile that dances on your taste buds. In just a few easy steps, you’ll have a dish that showcases the vibrant flavors of Korean cuisine.
Ingredients:
- Cucumbers
- Salt
- Garlic
- Red pepper flakes
- Sesame oil
- Vinegar
- Sugar
- Sesame seeds
- Green onions
Method:
Step 1: Prepare the Cucumbers
Slice cucumbers thinly and sprinkle them with salt. Let them sit for 15 minutes to draw out any excess water. The salt will help to intensify the flavor and allow the cucumbers to maintain a nice crunch when mixed with the dressing.
Step 2: Rinse and Drain
Once the cucumbers have sweated out some moisture, rinse them under cold water and drain well. This step is vital to ensure the salad isn’t overly salty.
Step 3: Combine the Dressing
In a bowl, combine minced garlic, red pepper flakes, sesame oil, vinegar, and sugar. Whisk them together until the sugar dissolves and the mixture becomes a deliciously fragrant dressing.
Step 4: Toss the Cucumbers
Add the drained cucumbers to the bowl with the dressing and toss everything together until the cucumbers are well coated.
Step 5: Garnish
Sprinkle the salad with sesame seeds and sliced green onions, adding both a lovely visual and textural component.
Step 6: Chill and Serve
Serve chilled for the best flavor experience. This salad is perfect for a warm day or as a delightful side dish at your next gathering!
Serving Suggestions & Pairings
This Korean Cucumber Salad pairs wonderfully with grilled meats like bulgogi or even as a side on a spicy ramen night. It can also add vibrancy to a more adventurous meal, balancing out heavier, richer dishes, making it an excellent addition to any table.
Storage & Leftovers Guide
If you have leftovers, they can be stored in an airtight container in the fridge for up to 2 days. Just keep in mind that the cucumbers may soften more over time, but they will still be flavorful!
Kitchen Wisdom & Success Tips
- Use a mandoline slicer for perfectly thin, even cucumber slices.
- Adjust the amount of red pepper flakes according to your spice tolerance.
- Fresh ingredients make a world of difference; opt for organic cucumbers and fresh garlic if possible for a superior taste.
Flavor Variations & Adaptations
Feel free to customize this salad by adding other ingredients like julienned carrots, sliced radishes, or even a splash of soy sauce for an umami punch. You can also substitute the sugar with honey or agave syrup for a different sweetness profile.
Reader Questions & Solutions
-
Why is my salad too watery?
- Ensure you let the cucumbers sweat and rinse them well afterward. This prevents excess water from diluting the dressing.
-
Can I make this salad ahead of time?
- While it’s best enjoyed fresh, you can make it a few hours in advance. Just avoid making it too far ahead to prevent the cucumbers from getting too soft.
-
What if I don’t like spicy food?
- Simply reduce or omit the red pepper flakes! The salad will still taste wonderful with just the garlic and sesame oil.
-
How do I store leftovers?
- Store in an airtight container in the fridge for up to 2 days.
-
Can I use other vegetables in this recipe?
- Absolutely! Bell peppers, zucchini, or even shredded cabbage can make for delightful additions or swaps, creating your unique version.
Wrapping Up
This Korean Cucumber Salad is not just a recipe; it’s an invitation to explore the richness of Korean cuisine right in your own home. Its bright flavors and crunchy textures are sure to please everyone at your table. So grab some fresh cucumbers, embrace the simplicity of this dish, and bring a piece of Korean culinary delight into your life. Happy cooking!
Print
Korean Cucumber Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A refreshing Korean Cucumber Salad with a perfect balance of savory and spicy flavors, ideal for warm days and as a delightful side dish.
Ingredients
- 4 Cucumbers
- 1 tsp Salt
- 2 cloves Garlic, minced
- 1 tsp Red pepper flakes
- 2 tbsp Sesame oil
- 2 tbsp Vinegar
- 1 tsp Sugar
- 1 tbsp Sesame seeds
- 2 Green onions, sliced
Instructions
- Slice cucumbers thinly and sprinkle them with salt. Let them sit for 15 minutes to draw out any excess water.
- Rinse the cucumbers under cold water and drain well.
- In a bowl, combine minced garlic, red pepper flakes, sesame oil, vinegar, and sugar. Whisk until the sugar dissolves.
- Add the drained cucumbers to the bowl with the dressing and toss until well coated.
- Sprinkle with sesame seeds and sliced green onions.
- Serve chilled for the best flavor experience.
Notes
Use a mandoline slicer for perfectly thin cucumber slices. Adjust red pepper flakes to your spice tolerance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 2g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
