Crunchy Korean Cucumber Salad Recipe

Ingredients

• 4 cups cucumber, sliced into thick rounds or 1/2 moons (English, Japanese, Armenian, or Persian cucumber preferred)
• 1 teaspoon salt
• 1 teaspoon soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon sugar (or honey or maple syrup)
• 1 tablespoon toasted sesame oil
• 2 scallions, sliced thin
• 1–2 teaspoons Gochugaru Korean chili pepper flakes
• Toasted sesame seeds
• Fresh cilantro
• 1 garlic clove, finely minced
• 1 teaspoon fish sauce (substitute for soy sauce if using)
• Thinly sliced carrots
• Thinly sliced onions

Instructions

1. 1

   Salt the cucumbers: Place the cucumber slices in a colander and toss them evenly with 1 teaspoon of salt. Set the colander over a plate or bowl to catch the liquid and allow the cucumbers to drain and soften for 30 minutes. This step helps reduce excess water and gives a crisper texture (optional but recommended).

2. 2

   Prepare the dressing: In a mixing bowl, whisk together the soy sauce, rice vinegar, sugar (or honey/maple), toasted sesame oil, thinly sliced scallions, and Gochugaru chili flakes. Adjust the amount of chili flakes to your preferred spice level, starting with less and increasing as desired.

3. 3

   Rinse and dry cucumbers: After 30 minutes, lightly rinse the cucumbers under cold water to remove excess salt. Pat them thoroughly dry using a clean kitchen towel or paper towels to prevent a watery salad.

4. 4

   Toss the salad: Add the dried cucumber slices to the bowl with the dressing. Gently toss everything together to evenly coat the cucumbers with the flavorful dressing.

5. 5

   Garnish and serve: Transfer the salad to a serving dish. Sprinkle generously with toasted sesame seeds and freshly chopped cilantro to enhance aroma and flavor. Serve immediately or chilled for a refreshing side dish.