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Korean Cucumber Salad

5 from 1 reviews

This Korean cucumber salad is an explosion of spicy, tart, savory, slightly sweet and crunchy!

Scale

Ingredients

Instructions

  1. Place the cucumber slices and chopped scallions in a medium or large mixing bowl and set aside.
  2. In a small bowl, mix vinegar, soy sauce and garlic. Stir in sugar and salt and keep stirring until the sugar has dissolved.
  3. Pour the sauce over the cucumber slices and scallions and toss.
  4. Sprinkle chili pepper flakes and sesame seeds and toss until the cucumber slices are evenly coated. Serve.

Notes

This spicy Korean cucumber salad will keep refrigerated for up to 5 days in an airtight storage container.

Keywords: spicy, crunchy, vegan, vegetarian, banchan

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