Serves 2
15 min
Simple Korean Cucumber Salad
Recipe GLPR0a8bcec298424b
A refreshing, no-cook Korean cucumber salad with a tangy-sweet dressing. Crisp cucumber slices are tossed with a savory soy-vinegar sauce, topped with a hint of chili heat and nutty sesame seeds. Perfect as a light side dish or palate cleanser.
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Ingredients
1 cucumber (Japanese, English, or Persian variety)
1 tablespoon Korean soy sauce
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon red chili powder
1/4 teaspoon sesame seeds
2 green onions, chopped
Directions
Rinse the cucumber under cool water and pat dry with a clean towel. Trim off the ends and slice the cucumber into thin, even rounds, about 1/8-inch thick. Transfer the slices to a serving bowl.
In a small bowl, whisk together the Korean soy sauce, rice vinegar, and sugar until the sugar dissolves completely and the mixture is well combined.
Pour the dressing over the cucumber slices and gently toss to coat evenly, being careful not to break the delicate slices.
Sprinkle the red chili powder and sesame seeds over the salad and mix gently.
Add the chopped green onions and toss one final time until everything is well combined.
Serve immediately while the cucumber is fresh and crisp. The salad is best enjoyed right away, though it can be chilled for up to 2 hours before serving.
