Description
A quick and refreshing Korean side dish featuring crisp cucumbers tossed in a spicy, savory dressing.
Ingredients
Scale
- 2 large cucumbers
- 1 tablespoon coarse sea salt
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon sesame seeds
Instructions
- Wash the cucumbers. Slice them thinly, about 1/8 inch thick.
- Place the cucumber slices in a bowl and toss with the coarse sea salt. Let them sit for 15 minutes to draw out excess water.
- While the cucumbers rest, prepare the dressing by mixing gochugaru, soy sauce, rice vinegar, sugar, sesame oil, minced garlic, and sesame seeds in a small bowl.
- Squeeze the cucumbers firmly with your hands to remove as much liquid as possible. Discard the liquid.
- Add the dressing mixture to the drained cucumbers. Toss everything together until the cucumbers are evenly coated.
- Serve immediately or chill for 10 minutes before serving for a colder salad.
Notes
- For extra crunch, you can thinly slice half a small onion and add it to the salad before dressing.
- Adjust the amount of gochugaru based on your preferred spice level.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Side Dish
- Method: Salad Preparation
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 45
- Sugar: 2
- Sodium: 350
- Fat: 2
- Saturated Fat: 0
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 1
- Cholesterol: 0
Keywords: Spicy Korean Cucumber Salad, Oi Muchim, Korean side dish, spicy cucumber, quick salad