Description
A refreshing, crunchy side dish that perfectly balances flavor and texture.
Ingredients
- 2 large cucumbers (Korean or Persian)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili flakes (or gochugaru)
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds (optional)
- 2 green onions, finely chopped (optional)
- 1 garlic clove, minced (optional)
Instructions
- Prepare the cucumbers: Wash the cucumbers thoroughly, slice in half lengthwise, and cut into thin half-moon shapes.
- Salt the cucumbers: Sprinkle salt over the slices and let them sit for about 10 minutes.
- Make the dressing: Whisk together rice vinegar, soy sauce, chili flakes, and sugar until the sugar dissolves.
- Add aromatics: Incorporate chopped green onions and minced garlic (if using) into the dressing.
- Rinse the cucumbers under cold water to remove excess salt and drain.
- Combine ingredients: In a mixing bowl, toss drained cucumbers with the dressing until evenly coated.
- Add finishing touches: Drizzle with sesame oil and sprinkle sesame seeds on top.
- Chill before serving: Let the salad rest in the refrigerator for at least 15 minutes.
- Serve cold as a refreshing side dish with various meals.
Notes
Serve chilled for the best flavor, and always use fresh ingredients for optimal crunch.