Ingredients
Scale
- Cucumbers (English or Korean cucumbers recommended) 2 large
- Kosher Salt 1 tablespoon
- Rice Vinegar 3 tablespoons
- Gochugaru (Korean chili flakes) 1-2 tablespoons (adjust to taste)
- Sugar 1 tablespoon
- Sesame Oil 1 tablespoon
- Garlic, minced 1 clove
- Toasted Sesame Seeds 1 teaspoon
Instructions
- Step 1: Slice the cucumbers thinly (about 1/8 inch thick). If using English cucumbers, you don't need to peel them. If using other cucumbers, peel them if desired.
- Step 2: Place the sliced cucumbers in a bowl and toss with the kosher salt. Let them sit for 15-20 minutes to draw out excess moisture.
- Step 3: While the cucumbers are salting, prepare the dressing. In a separate bowl, whisk together the rice vinegar, gochugaru, sugar, sesame oil, and minced garlic until well combined.
- Step 4: After 15-20 minutes, drain the cucumbers and gently squeeze out any excess water with your hands or a clean kitchen towel. This will help prevent the salad from becoming watery.
- Step 5: Add the drained cucumbers to the dressing and toss well to coat.
- Step 6: Sprinkle with toasted sesame seeds before serving. Serve immediately, or chill for later. The salad is best enjoyed within a day or two.
Notes
- For maximum flavor, let the salad chill for at least 30 minutes before serving, allowing the dressing to meld with the cucumbers.
- This salad is best served cold, so reheating isn't recommended; it's delicious as a refreshing side or quick snack straight from the fridge.
- Try serving this vibrant salad as a palate cleanser alongside grilled meats or spicy Korean dishes for a cooling contrast.
- Don't skip the salting step! It's crucial for crisp cucumbers and prevents a watery salad, even after a day or two.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American