Description
A refreshing Korean cucumber salad featuring crisp English cucumbers coated in a spicy, tangy dressing made with gochugaru, rice vinegar, garlic, and sesame oil, perfect as a light side dish or appetizer.
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. Mix well until a loose, even paste forms, ensuring all ingredients are thoroughly incorporated.
- Add the Cucumbers: Add the medium-thin sliced cucumbers to the bowl with the dressing. Using your hands (latex gloves recommended for spice protection), massage and mix thoroughly so every cucumber slice is evenly coated with the dressing.
- Chill: Place the salad in the refrigerator and let it chill for about 30 minutes. This resting time allows the flavors to meld beautifully and the cucumbers to absorb the tangy, spicy dressing.
- Serve: Transfer the chilled salad to a serving platter or bowl. Garnish generously with white sesame seeds for added texture and a nutty flavor. Enjoy immediately for the freshest taste and crunch.
Notes
- Use latex gloves when mixing to avoid irritation from gochugaru and garlic.
- Adjust the amount of gochugaru based on your desired spice level.
- For a milder version, substitute gochugaru with paprika or reduce its quantity.
- This salad tastes best when served fresh but can be stored refrigerated for up to 24 hours.
- Use seedless English cucumbers to avoid excess moisture and bitterness.
