Korean Cucumber Salad: A Refreshing and Flavorful Side Dish

This Korean Cucumber Salad is a vibrant, tangy dish that’s perfect for adding a burst of freshness to any meal. The crisp cucumbers are complemented by a savory, slightly sweet, and tangy dressing made from rice vinegar, sesame oil, and a hint of sugar. Garlic and chili flakes give it a wonderful depth of flavor, while sesame seeds and green onions provide a delightful crunch and added layers of taste. The beauty of this dish lies in its simplicity, and it’s a fantastic side to pair with Korean BBQ, grilled meats, or as a light and refreshing snack. You can make it ahead of time, allowing the flavors to meld together, and you can also adjust the spiciness to suit your taste by controlling the chili flakes.

Ingredients

• 2 cups cucumber, thinly sliced
  
  

• 1 tablespoon salt
  
  

• 1 tablespoon rice vinegar
  
  

• 1 tablespoon sesame oil
  
  

• 1 tablespoon sugar
  
  

• 1 clove garlic, minced
  
  

• 1 teaspoon chili flakes (adjust to taste)
  
  

• 1 tablespoon sesame seeds
  
  

• 2 green onions, chopped
  
  

Directions

1. Place the sliced cucumbers in a bowl and sprinkle with salt. Toss gently and let sit for about 10 minutes to draw out excess water.
   
   

2. After 10 minutes, drain the cucumbers and gently press to remove any remaining water.
   
   

3. In a separate small bowl, whisk together the rice vinegar, sesame oil, sugar, garlic, and chili flakes until the sugar dissolves.
   
   

4. Pour the dressing over the cucumbers and toss to coat evenly.
   
   

5. Sprinkle the sesame seeds and chopped green onions over the top and toss again.
   
   

6. Let the salad sit for at least 10-15 minutes to allow the flavors to meld, or refrigerate for up to 2 hours before serving.
   
   

Nutritional Value (per serving)

• Calories: 60 kcal
  
  

• Protein: 1g
  
  

• Fat: 5g
  
  

• Carbohydrates: 6g
  
  

• Fiber: 1g
  
  

• Sugar: 4g
  
  

• Sodium: 330mg