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Korean Cucumber Salad

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Korean Cucumber Salad is a refreshing, crunchy, and tangy dish that balances bold flavors of Korean cuisine with a burst of garlic, sesame, and soy sauce. It's light, healthy, and easy to prepare.

Ingredients

2 medium cucumbers

1 tablespoon salt

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon sugar

1 teaspoon soy sauce

1 clove garlic, minced

1/2 teaspoon chili flakes (adjust to taste)

1 tablespoon toasted sesame seeds

1 tablespoon chopped green onions

Instructions

  1. Wash the cucumbers thoroughly. Cut the ends off and slice them into thin rounds or half-moons.
  2. Place the sliced cucumbers in a colander and sprinkle with salt. Toss lightly to coat and let sit for 10-15 minutes to draw out excess water.
  3. After 15 minutes, rinse the cucumbers under cold water to remove the salt. Pat dry with paper towels.
  4. In a small bowl, mix the rice vinegar, sesame oil, sugar, soy sauce, minced garlic, and chili flakes. Stir until sugar dissolves.
  5. In a large bowl, combine the cucumbers with the dressing, toasted sesame seeds, and chopped green onions. Toss until well mixed.
  6. Serve immediately or refrigerate for 15 minutes to chill. Garnish with additional sesame seeds or green onions if desired.

Notes

  • Spicy Version: Add more chili flakes or a dash of Korean chili paste (gochujang) for extra heat.
  • Protein Add-in: Add cooked shrimp, grilled chicken, or tofu for a more filling dish.
  • Storage: Store in the fridge for up to 2 days, but texture may soften over time.

Nutrition

Find it online: https://recipesbyjanet.com/korean-cucumber-salad/