Description
A refreshing and spicy Korean side dish made with crunchy cucumbers, seasoned with gochugaru, garlic, and vinegar. Perfect as a banchan (side dish) or appetizer.
Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1 teaspoon salt
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon toasted sesame seeds
Instructions
- Slice cucumbers thinly and place in a bowl. Sprinkle with salt and let sit for 15 minutes to draw out excess moisture.
- Drain the cucumbers and gently squeeze out any excess liquid.
- In a separate bowl, combine the green onions, garlic, gochugaru, rice vinegar, soy sauce, sesame oil, and sugar.
- Add the drained cucumbers to the bowl and toss everything together until well combined.
- Sprinkle with toasted sesame seeds before serving.
- Serve immediately or refrigerate for up to 2 days.
Notes
- Adjust the amount of gochugaru to your desired spice level.
- English or Persian cucumbers work best due to fewer seeds and thinner skin.
- For extra crunch, serve immediately after mixing.
Nutrition
- Serving Size: 1 cup
- Calories: 45
- Sugar: 2g
- Sodium: 420mg
- Fat: 2.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg