Spicy Korean Cucumber Salad
Spicy Korean cucumber salad combines crisp cucumbers with a flavorful dressing made with gochugaru and other aromatics that is delicious and refreshing!
Servings: 4 servings
Calories: 35kcal
Cost: $5
Equipment
Ingredients
- 4 Persian cucumbers ends removed and cut into ½ inch chunks
- 1 tablespoon gochugaru
- 1 tablespoon sesame seeds
- 3 teaspoons soy sauce
- ½ teaspoons sesame oil
- 1 teaspoon rice vinegar
- ½ teaspoon sugar
Instructions
- To a medium sized bowl, add the gochugaru, soy sauce, sesame oil, sesame seeds, rice vinegar and sugar and whisk to combine.
- Add the chopped cucumbers to the same bowl and toss in the dressing, making sure the dressing evenly coats all of the cucumbers.
- Taste for seasoning and adjust as needed. You can also add sliced green onions, if available.
- Let the cucumber salad marinate for 10 minutes, then serve.
Notes
- Cucumber salad can be made ahead up to 2 days in advance.
- Hold off on salting until after you taste the salad for seasoning.
- If your cucumbers have a lot of seeds, cut in half lengthwise and remove the seeds with a spoon.
Nutrition
Calories: 35kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 286mg | Potassium: 140mg | Fiber: 1g | Sugar: 2g | Vitamin A: 652IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg