Description
A quick, flavor-packed Korean salad with spicy, tangy, and savory notes. Crisp salted cucumbers blend with a gochugaru-based dressing for a vibrant side dish perfect with grilled meats or rice dishes.
Ingredients
1 large English or Persian cucumber
1/4 onion, thinly sliced
1 Tbsp Korean coarse salt (or sea salt)
1 Tbsp gochugaru (Korean chili flakes)
1 Tbsp white vinegar
1 Tbsp gochujang (Korean chili paste)
1 tsp sesame oil
1 tsp sugar
1 tsp sesame seeds (optional)
Instructions
Slice cucumber into half-moons and onion into thin rounds.
Toss cucumber with salt in a bowl, let sit 10 minutes.
Dissolve salt into dressing ingredients: mix gochugaru, vinegar, gochujang, sesame oil, and sugar.
Pat cucumber dry, discard excess water.
Add cucumbers and onions to dressing, mix well.
Chill 10 minutes before serving.
Notes
Use refrigerated ingredients for cooler salad
Adjust gochugaru quantity for heat level
Check gochujang label for gluten-free status
Store in airtight container for up to 2 days
Add crushed soybeans or sesame seeds for extra texture
- Prep Time: 10
- Category: Recipes
- Method: Marination
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 45
- Sugar: 1g
- Sodium: 180mg
- Fat: 2g
- Saturated Fat: 0.2g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg