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Korean Cucumber Salad
Korean Cucumber Salad
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Prep Time:
10 minutes
Total Time:
55 minutes
Refreshingly spicy Korean cucumber salad with garlic, sesame seeds, and gochugaru.
Ingredients:
  • 3 pounds seedless cucumber, sliced paper-thin
  • 1.5 tablespoons sea salt
  • 1 green onion, sliced
  • 1 clove garlic, minced
  • 0.5 cup rice vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons honey
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon rice wine
  • 1 tablespoon toasted sesame seeds
  • 1.5 teaspoons Korean red pepper powder
  • freshly ground black pepper to taste
Instructions:
  • In a large bowl, toss sliced cucumbers with salt and let sit for 15 minutes to draw out excess liquid.
  • Place the cucumbers on paper towels, wrap them up, and squeeze out excess liquid.
  • In a salad bowl, combine green onion, garlic, rice vinegar, sesame oil, honey, lemon juice, rice wine, toasted sesame seeds, Korean red pepper flakes, and ground black pepper. Add cucumbers and mix well to coat evenly.
  • Seal the bowl with plastic wrap and chill in the refrigerator for a minimum of 30 minutes to meld the flavors.

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