Description
Quick and easy Korean cucumber salad with a tangy dressing that brings out the best flavors of fresh cucumbers.
Ingredients
Scale
- 1 cucumber (Japanese, English, Persian, or Pickling) – about 1 1/2 cup sliced
- 1 Tbsp soy sauce (Jin Ganjang)
- 2 Tbsp rice vinegar
- 1 Tbsp sugar
- 1/2 tsp Korean red chili powder
- 1/4 tsp sesame seeds
- 2 green onions, chopped
Instructions
- Mix the Dressing: Start by whisking together your soy sauce, vinegar, and chili powder in a bowl. You will notice a tangy aroma as the ingredients blend. This mixture gives the salad its flavor boost. Be careful not to go too heavy on the chili right away; you can always add more later!
- Salt the Cucumbers: Sprinkle some salt over your cucumbers and let them sit for a bit. You will see moisture start to release, which helps keep the salad crisp and prevents it from becoming too watery later. Just do not over-salt to avoid an overly salty salad!
- Toss It All Together: Add the cucumbers to your dressing and gently toss until everything is well coated. The colors will pop, and the dressing should evenly cover the slices. Make sure not to be too rough, or the cucumbers might get mushy.
- Let It Rest: After tossing, let the salad hang out for about 10-15 minutes. During this time, the flavors will mingle, and you will see some of the excess moisture get drawn out again. Just avoid letting it sit too long to maintain the cucumbers’ crunch!
- Adjust to Your Taste: Before serving, take a quick taste and see if you would like to tweak anything. You might want to add a pinch more soy sauce or a dash more chili powder. Tasting as you go is key to achieving the right balance!
Notes
- Storage Tips: Refrigerate for a few days; serve cold, freshening it up with green onions and sesame seeds.
- Expert Tips: If cucumbers feel too watery after dressing, sprinkle them with salt 10 minutes before mixing to draw out excess moisture.
- To adjust flavor, try adding small amounts of soy sauce and vinegar for balance.
- When the chili powder’s heat is uneven, add it slowly while tasting to control spice level.
- Reheating Instructions: This salad is best served cold and does not require reheating.
- Serving Suggestions: Serve with grilled meats, pair with fried rice or noodles, include in a lunchbox with rice and protein.
- Recipe Variations: Add grated carrot for color and sweetness, incorporate sliced radishes for added crunch, or mix in sesame oil for a richer flavor.
- Ingredient Notes: Choose crisp varieties like English or Japanese cucumbers for the best texture. Look for firm cucumbers without soft spots. For soy sauce, Jin Ganjang is recommended for a smoother flavor. If using rice vinegar, apple cider vinegar can serve as a substitute.
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 9g
- Sodium: 468mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg