Korean Cucumber Salad
This cucumber salad features thinly sliced cucumbers tossed in a tangy, garlicky vinegar-based sauce. The dish has a crisp texture with a bright, refreshing flavor, and the appearance is vibrant with scattered sesame seeds and chopped scallions. It is typically served chilled as a cool side dish.
Equipment
- Chef’s knife
- Cutting board
- Mixing bowl
- Mandoline or sharp knife
- Serving plates
Ingredients
- 2 large cucumbers preferably Korean or English cukes, thinly sliced
- 2 cloves garlic minced
- 2 tablespoons rice vinegar or apple cider vinegar as substitute
- 1 teaspoon sugar to balance acidity
- 1 teaspoon salt for seasoning
- 1 tablespoon sesame oil adds nutty aroma
- 1 tablespoon toasted sesame seeds for garnish and texture
- 2 scallions scallions chopped, for garnish
Instructions
- Thinly slice the cucumbers using a sharp mandoline or knife, aiming for even, delicate rounds. Place the slices in a large mixing bowl.
- In a small bowl, whisk together the minced garlic, rice vinegar, sugar, salt, and sesame oil until the sugar dissolves completely and the mixture is fragrant.
- Pour the dressing over the sliced cucumbers and toss gently to evenly coat each slice. This helps the cucumbers absorb the tangy flavor and soften slightly.
- Let the salad sit at room temperature for about 5 minutes, allowing the flavors to meld and the cucumbers to become crisper yet tender.
- Sprinkle toasted sesame seeds and chopped scallions over the top for added texture and fresh aroma.
- Transfer the salad to serving plates or bowls, and enjoy immediately for the best crispness and flavor.
Notes
For an extra kick, add a pinch of red pepper flakes or a drizzle of chili oil before serving.