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Easy Korean Cucumber Salad Recipe

Deliciously Easy Korean Cucumber Salad Recipe for Summer Refreshment

Try this Easy Korean Cucumber Salad Recipe, a refreshing dish perfect for summer that combines crunchy cucumbers and a spicy kick.
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Prep Time 10 minutes
Marinating Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Korean
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 cups Cucumbers Korean, Persian, or English cucumbers for best crunch
For the Dressing
  • 1 tablespoon Gochugaru (Korean red chili flakes) Substitute with red pepper flakes if needed
  • 2 cloves Garlic Minced or thinly sliced
  • 3 tablespoons Soy Sauce Gluten-free soy sauce or tamari for gluten-free
  • 2 tablespoons Vinegar Rice vinegar preferred; apple cider or white vinegar as alternatives
  • 1 tablespoon Sesame Oil For a nutty flavor; olive oil can be used in a pinch but changes the taste

Equipment

  • mixing bowl
  • knife
  • whisk

Method
 

Preparation Steps
  1. Wash cucumbers under cool running water, slice them thinly and place in a mixing bowl.
  2. In a separate bowl, combine gochugaru, minced garlic, soy sauce, vinegar, and sesame oil. Whisk until well blended.
  3. Pour the dressing over the sliced cucumbers and gently toss to coat.
  4. Let the salad marinate at room temperature for 10 minutes to meld flavors.
  5. Serve the salad chilled or at room temperature.

Nutrition

Serving: 1cupCalories: 70kcalCarbohydrates: 8gProtein: 2gFat: 4gSaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 600mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 25mgIron: 1mg

Notes

Enjoy fresh for the best flavor, as the cucumbers may become soggy over time. Optimal texture is within 2 days.

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