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Korean Cucumber Salad – Easy, Refreshing, and Spicy Dish Korean Cucumber Salad – Easy, Refreshing, and Spicy Dish

Korean Cucumber Salad – Easy, Refreshing, and Spicy Dish

Description

Korean Cucumber Salad is a light, refreshing, and flavorful side dish that’s perfect for any occasion. Whether you’re looking for a quick snack or an accompaniment to your favorite main dish, this salad is a fantastic choice. The balance of tangy vinegar, spicy chili oil, and savory soy sauce makes it incredibly delicious. Plus, it’s incredibly easy to prepare! In this article, we’ll walk you through every step to make this popular Korean side dish at home. Keep reading to discover the secret to making the perfect Korean Cucumber Salad.

Ingredients

Scale
  • 5 mini cucumbers or 2–3 regular-sized cucumbers
  • 3 tsp salt (to draw out moisture from the cucumbers)
  • 1.5 tsp soy sauce (adds umami and depth)
  • 1 tsp minced garlic (for a fragrant kick)
  • 3 tsp rice vinegar (for tanginess)
  • 3 tsp chili oil (for a bit of heat; adjust to taste)
  • 3 tsp sugar (balances the flavors)
  • 1 tsp sesame oil (adds nuttiness and richness)
  • 2 tsp sesame seeds (optional, for garnish)
  • 3 tbsp green onions (optional, for added freshness)

Instructions

  1. Prepare the Cucumbers: Start by washing your cucumbers thoroughly. If using mini cucumbers, slice them thinly with a sharp knife or a spiralizer for a fun twist. If you prefer using regular-sized cucumbers, slice them into thin rounds.
  2. Salt the Cucumbers: Place the sliced cucumbers in a bowl and sprinkle them with salt. Let them sit for 8-12 minutes to draw out excess moisture. This step is crucial to maintain a crunchy texture while allowing the dressing to penetrate the cucumbers.
  3. Rinse and Dry: After the cucumbers have rested, rinse them under cold water to remove the excess salt. Lay them out on paper towels to absorb any remaining moisture.
  4. Make the Dressing: In a small bowl, combine minced garlic, rice vinegar, soy sauce, chili oil, sesame oil, sugar, and sesame seeds. Whisk everything together until well combined. The dressing should be tangy, spicy, and slightly sweet.
  5. Toss the Salad: Pour the dressing over the cucumbers and toss everything together until the cucumbers are evenly coated. For added flavor, you can let the salad sit in the fridge for 10-15 minutes to allow the flavors to meld.
  6. Serve: Garnish with green onions and extra sesame seeds if desired, then serve the salad cold.

This salad is best enjoyed fresh, but it can also be stored in the fridge for up to 24 hours.

Equipment

Notes

  • Spice Level: If you’re not a fan of spicy foods, you can reduce or omit the chili oil entirely. On the other hand, if you love a spicy kick, feel free to add more or even include red pepper flakes.
  • Texture: To keep the cucumbers crunchy, don’t skip the salting and drying step. This helps remove excess moisture that can make the salad soggy.
  • Customization: Feel free to add other veggies like shredded carrots or thinly sliced radishes for extra crunch and color.

Find it online: https://optimalrecipes.com/korean-cucumber-salad-easy-refreshing-and-spicy-dish/