Fresh and Flavorful Korean Cucumber Salad Recipe
Korean cucumber salad is a refreshing side dish that brings a burst of flavor to any meal. This dish combines crunchy cucumbers with a tangy dressing that is both simple and satisfying. Whether you are enjoying a barbecue, a family dinner, or just a light snack, this salad serves as a perfect palate cleanser.
Why Make This Recipe
You should make this Korean cucumber salad because it offers a delightful mix of tastes and textures. The crisp cucumbers paired with the savory dressing complement many main dishes. Plus, it’s quick and easy to prepare, making it ideal for busy weeknights or casual gatherings. This recipe is not only delicious, but it is also packed with nutritious ingredients, making it a healthy addition to your meal.
How to Make Korean Cucumber Salad
Ingredients:
- 1 large cucumber
- 1 tablespoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 tablespoon sesame seeds
- 1 green onion, sliced
Step by Step:
- Thinly slice the cucumber and place it in a bowl.
- Sprinkle salt over the cucumber and let it sit for about 10-15 minutes to draw out moisture.
- In a separate bowl, whisk together the rice vinegar, sesame oil, sugar, and minced garlic.
- Drain excess liquid from the cucumbers and rinse with cold water.
- Combine the cucumbers with the dressing, and mix well.
- Top with sesame seeds and sliced green onion before serving. Enjoy!
How to Serve Korean Cucumber Salad
Serve this Korean cucumber salad chilled for the best experience. It pairs well with grilled meats, rice dishes, and even spicy foods. You can also use it as a topping for tacos or sandwiches for an added crunch.
How to Store Korean Cucumber Salad
Store any leftover salad in an airtight container in the refrigerator. It’s best to eat it within 1-2 days for optimal freshness. The flavors will continue to meld, enhancing the taste over time. Avoid freezing this salad as the texture may change.
Tips to Make Korean Cucumber Salad
- Use fresh, firm cucumbers for the best crunch.
- Adjust the amount of garlic and sugar based on your taste preferences.
- For a bit of heat, add some red pepper flakes to the dressing.
- Explore other variations by adding radishes or carrots for added color and flavor.
Variation
You can create a variation of this salad by incorporating different vegetables such as daikon radish or adding a splash of chili paste for some spicy notes.
FAQs
1. Can I use other types of vinegar?
Yes, you can substitute rice vinegar with apple cider vinegar or white vinegar, but the flavor may differ slightly.
2. How can I make this salad vegan?
This recipe is already vegan-friendly, but always check the ingredients used to ensure they are plant-based.
3. Can I prepare this salad in advance?
You can make the salad a few hours ahead of time. However, it is best to add the toppings just before serving to maintain their crunchiness.
Feel free to explore more delicious recipes on Flavor Trips or learn something new about ingredients from Healthline’s ingredient reference. Enjoy your cooking adventure!
Korean Cucumber Salad
Ingredients
Main Ingredients
- 1 large cucumber Use fresh, firm cucumbers for the best crunch.
- 1 tablespoon salt To draw out moisture from the cucumber.
- 2 tablespoons rice vinegar Can substitute with apple cider vinegar or white vinegar.
- 1 tablespoon sesame oil
- 1 teaspoon sugar Adjust based on taste preferences.
- 2 cloves garlic, minced Adjust for more or less flavor.
- 1 tablespoon sesame seeds For topping.
- 1 stalk green onion, sliced For topping.
Instructions
Preparation
- Thinly slice the cucumber and place it in a bowl.
- Sprinkle salt over the cucumber and let it sit for about 10-15 minutes to draw out moisture.
- In a separate bowl, whisk together the rice vinegar, sesame oil, sugar, and minced garlic.
- Drain excess liquid from the cucumbers and rinse with cold water.
- Combine the cucumbers with the dressing, and mix well.
- Top with sesame seeds and sliced green onion before serving.