Description
Prepare to embark on a culinary journey through the vibrant flavors of Korean cuisine with this delightful Korean Cucumber Salad. As an integral part of the Korean dining experience, this salad is a refreshing and nutritious addition to any meal.
Ingredients
- 2 cups fresh cucumbers, thinly sliced
- 2 cloves garlic, minced
- 3 tbsp rice vinegar
- 1 tsp sugar (adjust to taste)
- 1 tbsp sesame oil
- 2 green onions, chopped
- 1 tbsp toasted sesame seeds
Instructions
1. Prep the Cucumbers: Place the sliced cucumbers in a bowl and lightly sprinkle with salt. Let them sit for 10-15 minutes to draw out excess water, then drain and gently squeeze out any remaining moisture.
2. Mix the Dressing: In a separate bowl, whisk together the rice vinegar, sugar, sesame oil, and minced garlic until the sugar has dissolved.
3. Combine and Chill: Add the drained cucumbers and chopped green onions to the dressing, and toss until the vegetables are evenly coated. Let the salad sit in the refrigerator for at least 10 minutes to allow the flavors to meld.
4. Finish and Serve: Just before serving, sprinkle the salad with the toasted sesame seeds for a crunchy, nutty finish.
Notes
The key to perfecting this Korean Cucumber Salad is to properly drain the cucumbers and let the flavors meld together in the fridge before serving. This ensures a delightfully crisp texture and well-balanced taste.
Korean Cucumber Salad can be stored in the refrigerator for up to 5 days. Be sure to store it in an airtight container to maintain the crispness of the cucumbers.
- Prep Time: 15
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 50
- Calories: 1
- Sugar: 500
- Sodium: 4
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 5
- Protein: 1
- Cholesterol: 0