Description
Korean Cucumber Salad is a vibrant and refreshing dish that plays a prominent role in Korean cuisine. Whether served with barbecued meats or enjoyed as a standalone side, this salad embodies the essence of Korean flavors with its crisp cucumbers and savory dressing. Combining the crunch of fresh cucumbers with the kick of gochugaru, sesame oil, and garlic, this dish harmoniously balances flavors and textures. Ideal for summer picnics or cozy winter dinners, Korean Cucumber Salad promises a burst of freshness and a delightful taste that leaves you wanting more.
Ingredients
- 1 pound Persian, Korean, or English cucumbers, thinly sliced into 1/4 inch rounds
- 1 teaspoon kosher salt
- 1/4 medium white or yellow onion, thinly sliced
- 2 green onions, thinly sliced
- 1 tablespoon gochugaru Korean red chili pepper flakes, use more or less to taste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar or honey
- 1 clove garlic, finely minced
- 1 teaspoon toasted sesame seeds, plus more for garnish
Instructions
1. Salt the Cucumbers: Begin by placing your sliced cucumbers in a colander set over a bowl. Sprinkle them with kosher salt and gently toss to coat. Allow them to rest for 15 to 20 minutes. This step is essential as it extracts excess moisture, ensuring your salad remains crisp.
2. Drain and Dry: After resting, quickly rinse the cucumbers under cold water to wash off excess salt. Pat them thoroughly dry with a clean kitchen towel or paper towels before transferring them to a large mixing bowl.
3. Make the Dressing: In a small bowl, whisk together the gochugaru, soy sauce, rice vinegar, sesame oil, sugar, and minced garlic. Mix until the sugar dissolves and everything is well combined. The dressing should have a punchy flavor, thanks to the gochugaru and garlic.
4. Combine the Salad: Add the sliced onion and green onions to the bowl containing the cucumbers. Pour the Korean dressing over the top and toss everything together until every piece of cucumber is beautifully coated in the vibrant red dressing.
5. Marinate: Let the salad sit at room temperature for at least 10 minutes, or cover and refrigerate for up to 30 minutes. This marinating step is crucial as it allows the flavors to penetrate the cucumbers, enhancing the overall taste.
6. Serve: Before serving, give the salad another gentle toss. Sprinkle it generously with toasted sesame seeds, and present it cold alongside rice or your favorite Korean dishes. The visual appeal and tantalizing taste will surely impress your guests.
Notes
Korean Cucumber Salad isn’t just delicious; it also boasts a number of health benefits. Cucumbers are low in calories and provide hydration and essential nutrients, making them a perfect addition to any diet. Moreover, ingredients such as garlic and sesame oil bring their own unique health benefits. Garlic is known for its immune-boosting properties, while sesame oil can support heart health. This low-calorie side dish is a wonderful choice for those looking to add more fresh vegetables to their meals without compromising on flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 1 gram
- Sodium: 200 milligrams
- Fat: 3 grams
- Saturated Fat: 0 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 8 grams
- Fiber: 1 gram
- Protein: 1 gram
- Cholesterol: 0 milligrams