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Step-by-Step Instructions
Step 1: Prepare the Cucumbers
- Wash and Slice: Start by thoroughly washing your cucumbers. Slice them into thin rounds, or if you prefer, you can cut them into half-moons for a slightly different shape.
- Salt the Cucumbers: Place the cucumber slices in a large mixing bowl and sprinkle them with 1 teaspoon of salt. Toss the cucumbers to ensure they are evenly salted. The salt will help draw out excess moisture from the cucumbers, keeping the salad crisp and preventing it from becoming soggy. Let the cucumbers sit for about 15-20 minutes.
Step 2: Make the Dressing
- In a small bowl, whisk together the rice vinegar, sugar, sesame oil, and gochugaru (Korean red pepper flakes). If you prefer a more intense flavor or spiciness, add a little extra gochugaru or opt for gochujang (Korean chili paste) for a thicker, slightly sweet, and spicier sauce.
- Add the minced garlic to the dressing and whisk until the sugar has dissolved and all ingredients are well-combined.
Step 3: Drain the Cucumbers
- After the cucumbers have sat with the salt for about 15-20 minutes, you’ll notice some water has been drawn out. Use a clean towel or paper towels to gently pat the cucumbers dry, pressing out excess moisture.
- This step is important to keep the salad from becoming too watery once the dressing is added.
Step 4: Toss the Salad
- Add the salted and dried cucumbers to the dressing, tossing gently to coat the cucumbers in the flavorful sauce. Ensure every piece is evenly covered.
- Stir in the sesame seeds and sliced green onions for extra flavor and texture.
Step 5: Chill and Serve
- For the best flavor, let the salad sit in the fridge for about 10-15 minutes before serving. This allows the cucumbers to soak up the dressing and enhances the flavors.
- Serve chilled or at room temperature as a refreshing side dish.
Tips for the Best Korean Cucumber Salad
- Use Fresh Cucumbers: Fresh cucumbers with a firm texture will ensure your salad has the perfect crunch. Persian cucumbers or English cucumbers are great options because they have fewer seeds and a thinner skin.
- Adjust the Spice: If you’re not a fan of heat, start with a smaller amount of gochugaru or gochujang, and gradually increase to suit your taste.
- Let it Marinate: While you can eat this salad immediately, letting it marinate for at least 15 minutes will help the flavors meld together and make it even more delicious.
- Make it Vegan: If you prefer a vegetarian or vegan version, skip the fish sauce and use soy sauce instead to provide umami flavor.
- Pair it with Grilled Meats: This salad pairs wonderfully with grilled meats like Korean BBQ, grilled chicken, or pork belly. Its fresh, spicy flavor cuts through the richness of the meats, balancing the meal perfectly.
Why This Korean Cucumber Salad is Perfect for Any Occasion
This Korean Cucumber Salad isn’t just a great side dish—it’s a versatile, crowd-pleasing recipe that can be enjoyed at any time of year. Whether you’re grilling outdoors, hosting a dinner party, or simply looking for a quick, healthy addition to a weeknight meal, this salad delivers bold flavors with minimal effort.
The refreshing crunch of the cucumbers paired with the spicy, tangy dressing creates a perfect contrast to heavier dishes. It’s light, healthy, and packed with flavors that will keep you coming back for more.
Final Thoughts
This Refreshing & Spicy Korean Cucumber Salad is the perfect balance of fresh, crisp vegetables and spicy, savory sauce. It’s easy to prepare, highly customizable, and packed with bold flavors that make it a standout side dish for any meal. Whether you’re enjoying it with a barbecue, a bowl of rice, or just on its own, it’s sure to be a hit.
Give this recipe a try and bring a little taste of Korea into your kitchen with this vibrant, flavorful salad. It’s simple, satisfying, and the perfect way to spice up any meal!
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