Kaitlyn Hoffman
@hofkai
Korean Cucumber Salad Side Dish
A refreshing and tangy Korean Cucumber Salad, perfect as a side dish or appetizer. This salad features thinly sliced cucumbers tossed in a flavorful dressing made with rice vinegar, sesame oil, and gochugaru, creating a delightful balance of flavors.
Details
- Cuisine:korean
- Diet:vegan
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:bbq
- Ingredients:12
- Views:3
Recipe Information
- Prep time15 min.
- Total time15 min.
- Servings6
Ingredients
- 3 pounds, sliced paper-thin
- 1 1/2 tablespoons
- 1, sliced
- 1 clove, minced
- 1/2 cup
- 2 tablespoons
- 2 tablespoons
- 2 tablespoons
- 1 tablespoon
- 1 tablespoon
- 1 1/2 teaspoons
- to taste
Cooking Instructions
Follow our step-by-step guide on how to make Korean Cucumber Salad Side Dish.
Step 1
Begin by placing sliced cucumbers in a spacious bowl and sprinkling them generously with sea salt.
Step 2
Allow the cucumbers to rest for about 15 minutes, which will help draw out excess moisture.
Step 3
After this time, transfer the cucumbers onto sheets of paper towels.
Step 4
Envelop them gently in the towels and twist to extract as much liquid as you can.
Step 5
In a separate salad bowl, combine sliced green onion, minced garlic, rice vinegar, sesame oil, honey, lemon juice, rice wine, toasted sesame seeds, gochugaru, and freshly ground black pepper.
Step 6
Once your dressing is ready, introduce the drained cucumbers to the mixture and toss thoroughly to ensure every slice is beautifully coated.
Step 7
Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 30 minutes, allowing the flavors to harmonize and create a refreshing dish that’s perfect for any occasion.
Step 8
Enjoy the delightful crunch and vibrant taste that this simple yet flavorful salad brings to your table.