Korean Cucumber Salad
Korean Cucumber Salad is a simple, hearty, and cooling salad that goes well with rice and your preferred main dishes as banchan (Korean side dishes).
The gochugaru and gochujang in this cucumber salad give it a good kick of heat, and the fresh garlic, scallions, and sesame oil and seeds give it a fragrant flavor.
Korean Cucumber Salad Ingredients
Cucumber
- 1 lb of pickled cucumbers, either English, Japanese, or Korean.
- 1/2 teaspoon salt
Dressing for Korean Cucumber Salad
- 1/9 cup gochujang
- 1-2 tablespoons of sugar or liquid sweetness
- 1/2 a cup of soy sauce
- 1 teaspoon gochugaru
- 3 minced garlic cloves
- Sesame seeds, 1 teaspoon
- 1 tbsp. sesame oil
- 1 optional chopped scallion
- 1-tablespoon rice vinegar
For serving
- more sesame seeds as a garnish
Instructions
- Cucumbers should be sliced 1/4- to 3/4-inch (0.6- to 1.9-cm) thick. If you want your cucumber pieces to be thicker, that is entirely up to you.I cut mine into 1/2-inch thick pieces since I like a decent nibble.
- The sliced cucumbers should be placed on a catch basin-equipped strainer. Mix in the salt to thoroughly coat the cucumbers. To drain out excess liquid, let the cucumbers sit for at least 30 minutes.
- I put mine in the refrigerator for an hour. The salted cucumbers will draw out more liquid and release less liquid as they sit in the dressing for later use. You can let this salad sit for 30 minutes if you want to enjoy it right away. However, if I’m ahead of time, I let the cucumbers sit longer to really drain out the excess water.
- In the meantime, combine all of the dressing ingredients in a bowl. Feel free to modify anything to your liking. a
- Transfer the cucumber to a large bowl, add the dressing, and thoroughly mix. Drain any excess water.
- If desired, top with additional sesame seeds. This tastes best cold. This can be consumed as a banchan, or side dish, with rice or even noodles.
- Tip for storage: I simply store mine in the refrigerator in an airtight container. Can last for up to two weeks.
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