Korean Cucumber Salad
The perfect mix of sweet, salty and spicy; this Korean Cucumber Salad is the perfect Banchan style side to elevate so many dishes. It's really simple and takes no time at all to make.
5 min4 servings52 kcal
Ingredients
- 1 cucumber ((sliced))
- 1/2 tsp caster sugar
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- 1/2 tbsp apple cider vinegar
- 1 clove garlic ((minced))
- 1 tsp sesame seeds
- 1/4 tsp gochugaru
Instructions
- 1
Slice 1 cucumber thinly into a bowl and set aside
- 2
Mix ½ tsp caster sugar, 2 tbsp light soy sauce, 1 tbsp sesame oil, ½ tbsp cider vinegar, 1 clove minced garlic, 1 tsp sesame seeds and ¼ tsp gochugaru to a jug and mix
- 3
Pour the dressing over the cucumber and stir thoroughly
Calori is writing the cooking notes for this recipe…
Cook it from the original
This recipe comes from curlyscooking.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on curlyscooking.co.uk