Spicy Korean Cucumber Salad
This quick and easy Korean cucumber salad recipe is a family favorite! Cooling cucumbers paired with spicy Korean chili peppers and nutty sesame seeds. The perfect side dish for rich meats, bbq, or grilled fish.
Servings: 6 servings
Calories: 27kcal
Ingredients
- 3 cups kirby cucumbers, sliced 24 ounces of kirby cucumbers
- 1 tbsp sea salt
- 1 clove garlic, crushed
- 1 tsp toasted sesame oil
- 2 tsp coconut palm sugar or brown sugar
- 2 tsp rice wine vinegar
- 1 tbsp Korean chili pepper flakes, Gochugaru
- 1 tbsp toasted sesame seeds
Instructions
- Slice cucumbers into thin rounds.
- (This step is optional, but I recommend it)Toss sliced cucumbers with 1 tbsp sea salt and allow to sit in a colander for 20 minutes. The salt will pull moisture from the cucumbers, so they remain crunchy and the salad isn't watered down. After the cucumbers have rested with the salt, you will see beeds of sweat forming on the cucumbers. You will need to wring out the cucumbers, you can easily do this by adding the cucumbers to a clean kitchen towel, or cheesecloth and gently squeezing the liquid out. They will smush a little, that is ok. Add drained cucumbers to a large bowl. NOTE: Typically when you squeeze the liquid out the cucumbers will not taste too salty.
- While cucumbers are salting make the sauce by combining crushed garlic, sesame oil, sugar, rice vinegar, red pepper powder, and sesame seeds in a small bowl. Whisk well to combine.
- Toss cucumbers with sauce and sprinkle extra sesame seeds on top. Taste for seasoning, add salt if needed.
- Store in an airtight container in the refrigerator for 5-7 days.
Notes
NOTES:
The salting of the cucumbers is optional, but I find it ultimately produces a better product.
Nutrition
Serving: 1serving | Calories: 27kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1167mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
