Description
A crisp and refreshing Korean cucumber salad featuring thinly sliced cucumbers tossed in a spicy, tangy gochujang dressing. This quick and easy no-cook side dish delivers a perfect balance of heat, sweetness, and acidity, enhanced by garlic and toasted sesame seeds, making it an ideal accompaniment to a variety of meals.
Ingredients
Cucumber Salad
- 2 cucumbers, thinly sliced
- 1 tsp salt
Dressing
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- 1 garlic clove, minced
Garnish
- 1 tsp sesame seeds
Instructions
- Salt the Cucumbers: Toss the thinly sliced cucumbers with 1 teaspoon of salt and let them sit for 10 minutes. This process softens the cucumbers and draws out excess moisture for a crisp texture.
- Drain and Squeeze: After 10 minutes, drain any excess water released by the cucumbers and gently squeeze them to remove additional liquid without bruising the slices.
- Prepare the Dressing: In a separate bowl, whisk together the gochujang, rice vinegar, sugar, sesame oil, and minced garlic until smooth and fully combined, balancing the spicy and tangy flavors.
- Toss Cucumbers with Dressing: Add the drained cucumbers to the bowl with the dressing and toss thoroughly to evenly coat all the cucumber slices.
- Garnish and Serve: Sprinkle the salad with toasted sesame seeds for a nutty flavor and appealing texture, then serve immediately or chilled for optimal refreshment.
Notes
- Adjust the amount of gochujang to control the level of spiciness according to your preference.
- Add more sugar or vinegar to tweak sweetness or tanginess to your liking.
- Best served chilled to enhance the salad’s refreshing qualities.
- Can be made a few hours ahead and refrigerated to deepen flavors.
- For a crunchier texture, use Korean cucumbers or seedless cucumber varieties.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
