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The Ultimate Korean Cucumber Salad

A refreshing and vibrant salad featuring tender-crisp cucumbers, zesty garlic, and a sweet and tangy dressing, perfect as a side dish for any meal.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Korean
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large cucumbers Use fresh cucumbers for the best crunch.
  • 2 teaspoons salt
  • 3 cloves garlic, minced
  • 2 tablespoons sugar Adjust to taste.
  • 3 tablespoons rice vinegar Adjust to taste.
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame seeds For topping.
  • 1 each green onion, chopped For topping.

Method
 

Preparation
  1. Slice the cucumbers in half lengthwise, then cut them into bite-sized pieces.
  2. Place the sliced cucumbers into a bowl and sprinkle them with salt. Let them sit for about 10 minutes.
  3. In another bowl, combine minced garlic, sugar, rice vinegar, sesame oil, and soy sauce. Mix well until the sugar dissolves.
  4. After 10 minutes, drain excess water from the cucumbers and gently rinse them under cold water.
  5. In a large mixing bowl, combine the cucumbers and dressing. Toss well to coat.
  6. Sprinkle sesame seeds and chopped green onion on top.
  7. Enjoy your salad immediately or let it chill in the refrigerator to enhance flavors.

Notes

Store in an airtight container in the refrigerator for 2-3 days. For best texture, consume fresh. This salad can be made ahead of time.