Description
A refreshing and spicy Korean cucumber salad featuring thinly sliced English cucumbers tossed in a flavorful dressing made from gochugaru, rice vinegar, garlic, sesame oil, and sugar. This quick and easy salad offers a perfect balance of heat and tanginess, garnished with toasted white sesame seeds to add a subtle nutty crunch.
Ingredients
Scale
Salad Ingredients
- 1 large seedless English cucumber, sliced medium-thin (about 1/4 – 1/2 inch thick)
Dressing Ingredients
- 2 tablespoons gochugaru (Korean red chili flakes)
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 3 cloves garlic, minced
- 1/2 teaspoon sesame oil
- White sesame seeds, for garnish
Instructions
- Prepare the Dressing: In a large mixing bowl, combine gochugaru, rice vinegar, granulated sugar, minced garlic, and sesame oil. Stir well until the mixture forms a loose, even paste.
- Add the Cucumbers: Add the medium-thin sliced cucumbers to the bowl with the dressing. Using your hands (latex gloves recommended for hygiene), massage and mix thoroughly so every cucumber slice is evenly coated with the spicy, tangy dressing.
- Chill: Cover the bowl and refrigerate the salad for about 30 minutes. This chilling time allows the cucumbers to absorb the dressing flavors and develop a perfect balance of spicy and sour notes.
- Serve: Transfer the salad to a serving platter or bowl. Garnish generously with white sesame seeds to add texture and a mild nutty flavor. Serve immediately for the freshest crunch and vibrant taste.
Notes
- For best results, slice the cucumber evenly to ensure consistent texture and flavor absorption.
- Wearing latex gloves during mixing prevents chili irritation on your skin.
- This salad is best served fresh but can be stored covered in the refrigerator for up to 1 day.
- Adjust the amount of gochugaru according to your preferred spice level.
- If gochugaru is unavailable, you can substitute with crushed red pepper flakes, though the flavor will differ slightly.
