Korean Cucumber Salad

A refreshing salad featuring crisp cucumbers tossed in a savory dressing, perfect as a light side dish for any meal.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Korean

Calories: 50

Main Ingredients

4 cups fresh cucumbers, sliced thinly Use English or Persian cucumbers for the best texture.
3 tablespoons soy sauce Opt for low-sodium to control salt levels.
1 tablespoon sesame oil Adds a rich, nutty flavor.
1/2 teaspoon chili flakes Optional; adjust to your spice preference.
1 clove garlic, minced Freshly minced for aromatic depth.
2 tablespoons sesame seeds For garnish; can be toasted for enhanced flavor.

Preparation

Slice the cucumbers thinly and place them in a mixing bowl.
In a separate bowl, whisk together the soy sauce, sesame oil, chili flakes, and minced garlic to create the dressing.
Pour the dressing over the cucumbers and toss gently to coat.
Allow the salad to sit for about 10 minutes to let the flavors meld.
Serve garnished with a sprinkle of sesame seeds.

Korean Cucumber Salad pairs well with grilled meats and rice bowls. Consider chilling it for 30 minutes before serving to enhance flavors.