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Korean Cucumber Salad

4

55 min

Korean Cucumber Salad

Korean Cucumber Salad Photo 1

Time

55 min

Serving

6 persons

Calories

117

Rating

4.00★ (15)

Cuisine

Korean
Author: Victoria Buriak
This Korean cucumber salad with garlic and spicy Korean red pepper flakes is served chilled for a delicious side dish.

Ingredients

  • seedless cucumber, sliced paper-thin: 3 pound
  • ½ tablespoons sea salt: 1 piece
  • green onion: 1 piece (sliced)
  • clove garlic: 1 piece (minced)
  • rice vinegar: 0.5 cup
  • sesame oil: 2 Tbsp
  • honey: 2 Tbsp
  • lemon juice: 2 Tbsp (freshly squeezed)
  • rice wine: 1 Tbsp
  • sesame seeds: 1 Tbsp (toasted)
  • ½ teaspoons gochugaru (Korean red pepper flakes): 1 piece
  • black pepper: (to taste, freshly ground)

Metric Conversion

Stages of cooking

Korean Cucumber Salad Photo 21
Korean Cucumber Salad Photo 32
Korean Cucumber Salad Photo 43
Korean Cucumber Salad Photo 54
  1. Place sliced cucumbers in a large bowl and sprinkle evenly with salt; allow liquid to drain from cucumbers for about 15 minutes.
    Korean Cucumber Salad Photo 2
  2. Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
    Korean Cucumber Salad Photo 3
  3. Place green onion and garlic in a salad bowl; add rice vinegar, sesame oil, honey, lemon juice, rice wine, toasted sesame seeds, Korean red pepper flakes, and ground black pepper. Add cucumbers and toss to coat.
    Korean Cucumber Salad Photo 4
  4. Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.
    Korean Cucumber Salad Photo 5

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