Description
A refreshing and quick Korean Cucumber Salad featuring crisp cucumbers dressed in a savory, slightly spicy marinade made with soy sauce, garlic, rice vinegar, chili oil, and sesame. Perfect as a light side dish or appetizer, ready in just 15 minutes.
Ingredients
Scale
Cucumbers
- 5 mini cucumbers, or 2–3 regular cucumbers, spiralized or thinly sliced
- 1 tsp salt
Marinade
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2–3 tsp chili oil
- 3 tsp sugar
- 1 tsp sesame oil
- 2 tsp sesame seeds (optional)
- 3 tbsp green onions, diced (optional)
Instructions
- Prepare the Marinade: In a small bowl, combine the minced garlic, sugar, sesame seeds, and diced green onions. Pour in the soy sauce, rice vinegar, chili oil, and sesame oil. Whisk everything together until the marinade is well blended and the sugar dissolves slightly, creating a flavorful dressing.
- Prepare the Cucumbers: Spiralize or thinly slice the cucumbers and place them in a colander. Sprinkle with salt and let them sit for 8-12 minutes to draw out excess moisture. After resting, rinse the cucumbers thoroughly with cold water and gently pat them dry using a paper towel to ensure crispness.
- Combine: Transfer the prepared cucumbers to a large mixing bowl. Pour the marinade over the cucumbers and gently toss until they are evenly coated with the flavorful dressing.
- Serve: Transfer the dressed cucumbers to a serving plate or bowl. Garnish with extra sesame seeds and green onions if desired. Serve immediately to enjoy the fresh, crunchy texture and vibrant flavors.
Notes
- For extra crunch, chill the cucumbers before serving.
- You can adjust the chili oil quantity based on your preferred spice level.
- This salad is best eaten fresh but can be stored in the refrigerator for up to 1 day.
- Using mini cucumbers provides a sweeter and less watery texture compared to regular cucumbers.
