Description
A refreshing and spicy Korean Cucumber Salad made with thinly sliced cucumbers tossed in a flavorful marinade of soy sauce, garlic, rice vinegar, chili oil, and sesame oil. This easy-to-make salad delivers a perfect balance of savory, tangy, and spicy notes with a crunchy texture, ideal as a side dish or appetizer.
Ingredients
Scale
Cucumbers
- 5 mini cucumbers, or 2–3 regular cucumbers, spiralized or thinly sliced
- 1 tsp salt
Marinade
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2–3 tsp chili oil
- 3 tsp sugar
- 1 tsp sesame oil
- 2 tsp sesame seeds (optional)
- 3 tbsp green onions, diced (optional)
Instructions
- Prepare the marinade: In a small bowl, combine the minced garlic, sugar, sesame seeds, and diced green onion. Pour in the soy sauce, rice vinegar, chili oil, and sesame oil. Whisk everything together until the marinade is well blended and the sugar dissolves slightly.
- Prepare the cucumbers: Spiralize or thinly slice the cucumbers, then place them in a colander. Sprinkle with salt and let them sit for 8-12 minutes to draw out some excess moisture. After resting, rinse thoroughly with cold water and gently pat dry with a paper towel.
- Toss cucumbers with marinade: Add the prepared cucumbers to a large mixing bowl. Pour the marinade over the top, then gently toss everything together until the cucumbers are evenly coated with the dressing.
- Serve: Transfer the seasoned cucumbers to a serving plate or bowl. Garnish with extra sesame seeds and green onions, if desired. Serve immediately and enjoy the refreshing crunch!
Notes
- For extra spice, adjust the amount of chili oil according to your taste preference.
- Allow the cucumbers to rest with salt longer for a crisper texture.
- This salad is best served fresh but can be stored in the refrigerator for up to one day.
- Use gluten-free soy sauce to make this salad gluten-free.
- Optional sesame seeds and green onions enhance flavor and presentation but can be omitted if preferred.
