Join Emma as she dives into the vibrant world of Korean cuisine with her Spicy Korean Cucumber Salad. This dish is not only a visual feast but also a tantalizing blend of flavors and textures that will awaken your senses. It’s quick, easy, and the perfect side to any meal, especially if you enjoy a touch of heat!
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Spicy Korean Cucumber Salad Recipe
Join Emma as she dives into the vibrant world of Korean cuisine with her Spicy Korean Cucumber Salad. This dish is not only a visual feast but also a tantalizing blend of flavors and textures that will awaken your senses. It’s quick, easy, and the perfect side to any meal, especially if you enjoy a touch of heat!
- Prep Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4,Serves 4 1x
Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 4 cloves of garlic, minced
- 2 green onions, thinly sliced
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame seeds
- Salt to taste
Instructions
- Thinly slice cucumbers using a mandoline for consistency.
- Salt the cucumbers lightly and let them sit for 10 minutes to draw out water.
- In a separate bowl, mix the garlic, green onions, gochugaru, soy sauce, sesame oil, rice vinegar, and sugar until combined.
- Drain cucumbers and add to the seasoning mix, tossing well to coat.
- Chill the salad for at least 20 minutes to blend flavors. Garnish with sesame seeds before serving.
Nutrition
- Calories: 70 calories