Ingredients
Vegetables
- 2 cucumbers, thinly sliced
Seasonings & Sauces
- 1 tsp salt
- 1 tbsp gochugaru (Korean chili flakes)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 clove garlic, minced
- 1 tsp sesame oil
- 1 tsp sesame seeds
Instructions
- Salt the cucumbers: Toss the thinly sliced cucumbers with 1 tsp of salt and let them sit for 10 minutes to draw out excess moisture.
- Drain and squeeze: After 10 minutes, drain off the liquid and gently squeeze the cucumbers to remove any remaining water, ensuring the salad doesn’t become soggy.
- Prepare the sauce: In a separate bowl, combine 1 tbsp gochugaru, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 minced garlic clove, 1 tsp sesame oil, and 1 tsp sesame seeds.
- Toss cucumbers with sauce: Add the cucumbers to the sauce and mix thoroughly until all slices are evenly coated with the spicy and tangy dressing.
- Serve: Serve the salad immediately for maximum crispness or chill in the refrigerator before serving if preferred cold.
Notes
- Adjust the spice level by adding more or less gochugaru according to your preference.
- For best texture, enjoy the salad fresh as cucumbers can become soggy over time.
- Use gluten-free soy sauce to make the recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegan, Gluten Free
