Korean Cucumber Salad is a delightful burst of freshness. With its crunchy cucumbers and zesty dressing, this dish introduces your taste buds to a world of vibrant flavors. Imagine crisp cucumbers swimming in a tangy sauce, offering a refreshing crunch that dances on your palate.
This salad is not just a side dish; it’s a party on your plate, perfect for summer barbecues or cozy family dinners. I remember the first time my friend introduced me to this gem at a picnic; I thought I had discovered the secret to happiness. It was love at first bite!
Why You'll Love This Recipe
- This Korean Cucumber Salad is incredibly easy to prepare, taking only minutes to whip up
- The bright and bold flavors create an explosion of taste that will leave everyone wanting more
- Its vibrant colors make it an eye-catching addition to any meal
- Plus, it’s versatile enough to serve as a side dish or light lunch option!
I once made this salad for a family gathering, and my cousin declared it “the best thing ever.” Everyone kept asking for seconds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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English Cucumbers: These are long and seedless, perfect for slicing into crisp rounds without bitterness.
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Garlic: Fresh garlic gives an aromatic punch. Choose firm cloves for optimal flavor.
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Soy Sauce: Use low-sodium soy sauce for better control over saltiness in the dressing.
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Rice Vinegar: Adds a gentle tang that balances the flavors beautifully.
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Sesame Oil: A few drops bring nutty richness that elevates the entire salad.
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Red Pepper Flakes: For those who like a bit of heat; adjust according to your spice tolerance!
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Sugar: Just a pinch enhances the natural sweetness of the cucumbers.
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Sesame Seeds: Toasted seeds add crunch and visual appeal, making the dish truly irresistible.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare the Cucumbers: Start by washing the cucumbers thoroughly under cool water. Slice them thinly into rounds or half-moons for variety.
Sweat It Out: Place the sliced cucumbers in a colander and sprinkle them with salt. Allow them to sit for about 15 minutes; this draws out excess moisture and intensifies their crunch.
Create the Dressing: In a bowl, combine minced garlic, soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes. Whisk until well blended; let the flavors mingle for 5-10 minutes.
Toss It All Together: Rinse the salted cucumbers under cold water to remove excess salt. Pat them dry with paper towels before adding them back into the bowl with your dressing.
Finish with Flair!: Sprinkle toasted sesame seeds on top and give everything one last gentle toss. The colors should pop beautifully as you do this!
Serve Immediately or Chill!: This salad is best served fresh but can also be chilled in the refrigerator for up to an hour before serving if you prefer it extra cold.
Enjoy making this Korean Cucumber Salad! Your kitchen will soon be filled with its irresistible aroma, and your friends will be begging you for more!
You Must Know
- Korean cucumber salad is a delightful blend of flavors that can elevate any meal
- It’s crunchy, refreshing, and pairs well with spicy dishes
- The vibrant colors and aromas will brighten your dinner table, making it an instant hit at gatherings
Perfecting the Cooking Process
Start by thoroughly washing and slicing the cucumbers to ensure they soak up all the tangy dressing. While they sit, prepare the seasoning mix to let those flavors develop.
Add Your Touch
Feel free to swap cucumbers for zucchini or add sesame seeds for extra crunch. You can also adjust spice levels according to your taste preferences.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. This salad is best enjoyed cold and doesn’t require reheating.
Chef's Helpful Tips
- Use freshly minced garlic for a more vibrant flavor; it makes a noticeable difference
- For a twist, try adding diced bell peppers or carrots for extra crunch
- If you want a spicier kick, incorporate gochujang into your dressing
Making this salad reminds me of summer picnics where my friends eagerly devoured every last bite, asking for seconds.
FAQ
What cucumbers work best for Korean cucumber salad?
Persian or Japanese cucumbers are ideal due to their thin skin and crunchiness.
Can I make this salad ahead of time?
Yes, prepare it a few hours before serving for enhanced flavor.
What should I serve with Korean cucumber salad?
It pairs wonderfully with grilled meats or spicy dishes like kimchi fried rice.
Korean Cucumber Salad
- Total Time: 15 minutes
- Yield: Serves 4
Description
Korean Cucumber Salad is a refreshing side dish that bursts with vibrant flavors. Its crunchy cucumbers are tossed in a zesty dressing, creating a delightful balance of tanginess and crunch. Perfect for summer barbecues or cozy dinners, this salad is quick to prepare and will leave your guests asking for seconds. With its colorful presentation and easy preparation, it’s an ideal addition to any meal.
Ingredients
- 2 medium English cucumbers (sliced thinly)
- 2 cloves garlic (minced)
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp red pepper flakes (adjust to taste)
- 1 tsp sugar
- 1 tbsp toasted sesame seeds
Instructions
- Wash the cucumbers under cool water and slice them into thin rounds.
- Place the sliced cucumbers in a colander and sprinkle with salt; let sit for 15 minutes to remove excess moisture.
- In a bowl, mix minced garlic, soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes. Whisk until combined; allow flavors to meld for 5-10 minutes.
- Rinse salted cucumbers under cold water and pat dry with paper towels.
- Combine cucumbers with the dressing in a bowl; toss gently.
- Top with toasted sesame seeds and serve immediately or chill for up to an hour.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 80
- Sugar: 3g
- Sodium: 490mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
