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Korean Cucumber Salad

A refreshing and zesty salad that combines the crunch of fresh cucumbers with bold flavors of garlic, soy sauce, and sesame oil.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Asian, Korean
Calories: 60
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium medium cucumbers, thinly sliced English cucumbers work best for a milder flavor.
  • 2 tablespoons soy sauce For a gluten-free option, use tamari.
  • 1 tablespoon rice vinegar Adds a touch of sweetness.
  • 1 teaspoon sesame oil For that fragrant finish.
  • 2 cloves garlic, minced Breathe in the aroma!
  • 1 tablespoon sugar Balances the flavors beautifully.
  • 1 teaspoon sesame seeds Toasted for extra crunch.
  • to taste chopped fresh herbs (e.g. cilantro or green onions) Optional for garnish.

Method
 

Preparation
  1. Wash the cucumbers thoroughly. Pat them dry and slice them thinly. If you prefer a less watery salad, sprinkle a little salt on the cucumbers and let them sit for about 10 minutes before patting them dry.
  2. In a large mixing bowl, combine the soy sauce, rice vinegar, sesame oil, minced garlic, and sugar. Whisk together until the sugar is dissolved.
  3. Add the sliced cucumbers to the bowl and toss gently to coat them in the dressing.
  4. Sprinkle the toasted sesame seeds over the salad, and garnish with fresh herbs if desired.

Notes

This salad is best enjoyed fresh but can be stored in the refrigerator in an airtight container for up to 2 days. The flavors meld together more over time, which adds to its charm. For best results, chill the salad before serving to enhance flavors.