Korean Cucumber Salad
A crisp, refreshing cucumber salad tossed in a tangy, spicy dressing with sesame oil and chili flakes. Ready in minutes, perfect as a quick side or snack.
- Total time
- 15 min
- Servings
- 2
- Calories
- 90
- Protein
- 2g
freshlightkoreanveganvegetariangluten-freedairy-freevegetable
Ingredients
- 2 medium cucumber
- 2 stalks green onions
- 1 tbsp gochugaru (Korean red chili flakes)
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
Instructions
- 1
Slice the 2 cucumbers into thin rounds and place in a bowl. Sprinkle with 1 tsp salt and let sit for 10 minutes, then squeeze out excess water.
- 2
Thinly slice the 2 green onions and add to the cucumbers along with 1 tbsp gochugaru, 1 tbsp sesame oil, 2 tbsp rice vinegar, and 1 tbsp soy sauce.
- 3
Toss everything together until the cucumbers are evenly coated. Serve immediately or chill for 10 minutes for a colder salad.
Tools you’ll need
- cutting board
- knife
- mixing bowl
- colander (optional)
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