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Korean Fermented Cucumber Salad

A refreshing and tangy side dish made with crisp cucumbers and flavorful marinade, perfect for enhancing any meal.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Korean
Calories: 80
Ingredients Method Notes

Ingredients
  

Cucumber Preparation
  • 2 large large cucumbers Choose firm and fresh cucumbers for best texture.
  • 1 tablespoon salt Used to draw out moisture from the cucumbers.
Marinade
  • 3 tablespoons sugar Can substitute with honey or agave nectar.
  • 1 tablespoon Korean chili flakes (gochugaru) Adds spiciness and color.
  • 3 cloves garlic, minced Enhances flavor.
  • 2 tablespoons rice vinegar Provides acidity.
  • 1 tablespoon soy sauce Adds umami.
  • 1 teaspoon sesame oil Enhances flavor.
Garnish
  • to taste Chopped green onions For garnish.

Method
 

Preparation
  1. Wash the cucumbers thoroughly. Cut off both ends, then slice them in half lengthwise.
  2. Use a spoon to scoop out the seeds if they are too watery. Slice into half-moons about 1/4 inch thick.
Salting the Cucumbers
  1. Place the cucumber slices in a large bowl and sprinkle them with salt. Toss well and let them sit for about 10-15 minutes.
Making the Marinade
  1. In a separate bowl, combine the sugar, Korean chili flakes, minced garlic, rice vinegar, soy sauce, and sesame oil. Mix until the sugar has dissolved.
Combining
  1. Once the cucumbers have released some water, drain them and rinse under cold water to remove excess saltiness. Pat dry with a paper towel.
  2. Add the cucumber slices to the marinade and mix thoroughly.
Marinating
  1. Let the cucumbers sit for at least 15 minutes to absorb the flavors.
  2. For best results, marinate in the refrigerator for a few hours or overnight.
Garnishing
  1. Before serving, give everything a final toss and top with freshly chopped green onions.
Serving
  1. Enjoy your Korean Fermented Cucumber Salad chilled as a refreshing side dish!

Notes

Store in an airtight container in the refrigerator for up to 5 days. Best enjoyed fresh.