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KOREAN CUCUMBER SALAD

Servings: 2 people

Ingredients

  • 2-3 cucumbers (400g in total)
  • 2 teaspoons salt

Dressing:

  • 2 teaspoons rice vinegar
  • 1 ½ teaspoons soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame seeds
  • 1 teaspoon spring onions, finely chopped (green parts)
  • ¾ teaspoon chilli powder
  • 1 garlic clove, minced
  • A few drops of toasted sesame oil

Instructions

  • Slice the cucumbers into thin rounds. Toss with salt, gently massaging them into the slices and making sure to coat them all evenly. Let it sit for 15 mins.
  • Stir together the dressing. Set aside.
  • Drain out the liquid that will have accumulated in the bowl. Gently squeeze out the cucumber slices to rid them of any excess moisture. Do this in small handfuls. Add to a bowl.
  • Toss the cucumber slices with the dressing. Taste and adjust seasoning. Serve at room temperature.

Notes

Adapted from KoreanBapsang.
Serves 2 as a side dish.
If using gochugaru adjust quantities accordingly.