Korean Cucumber Salad
This Korean cucumber salad is an explosion of spicy, tart, savory, slightly sweet and crunchy!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: makes about 1.5 cups 1x
- Category: Salad
- Method: Mixed
- Cuisine: Korean
Ingredients
Scale
- 2 Kirby cucumbers, sliced into 1/8-inch thick pieces
- 1 scallion, chopped
- 1 1/2 teaspoon white distilled vinegar
- 1 teaspoon soy sauce
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2 teaspoons Korean red chili pepper flakes (gochugaru)
- 1 teaspoon sesame seeds
Instructions
- Place the cucumber slices and chopped scallions in a medium or large mixing bowl and set aside.
- In a small bowl, mix vinegar, soy sauce and garlic. Stir in sugar and salt and keep stirring until the sugar has dissolved.
- Pour the sauce over the cucumber slices and scallions and toss.
- 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.
Nutrition
- Serving Size: 1 serving
- Calories: 32
- Sugar: 2.3g
- Sodium: 729.8mg
- Fat: 1.2g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 4.7g
- Fiber: 1.2g
- Protein: 1.2g
- Cholesterol: 0mg
Keywords: spicy, crunchy, vegan, vegetarian, banchan
Find it online: https://pickledplum.com/korean-cucumber-salad/
