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Bowl of fresh Korean cucumber salad with sesame seeds and spices

Korean Cucumber Salad

A vibrant and refreshing salad featuring crisp cucumbers in a tangy, savory dressing, perfect as a side dish or light snack.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Korean
Calories: 80
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 large cucumber Preferably English or Persian cucumbers.
  • 1 tablespoon salt Used to draw out moisture from the cucumbers.
  • 2 tablespoons rice vinegar Can substitute with apple cider vinegar for gluten-free.
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar Adjust to taste.
  • 2 cloves garlic, minced
  • 1 tablespoon sesame seeds For topping.
  • 1 medium green onion, sliced For topping.

Method
 

Preparation
  1. Thinly slice the cucumber and place it in a bowl.
  2. Sprinkle salt over the cucumber and let it sit for about 10-15 minutes to draw out moisture.
  3. In a separate bowl, whisk together the rice vinegar, sesame oil, sugar, and minced garlic.
  4. Drain excess liquid from the cucumbers and rinse with cold water.
  5. Combine the cucumbers with the dressing and mix well.
  6. Top with sesame seeds and sliced green onion before serving. Enjoy!

Notes

Serve chilled as a side dish with grilled meats or enjoy as a refreshing snack. Best eaten fresh, but can be stored in an airtight container for up to 2-3 days.