This Korean cucumber salad is a small side dish or banchan, often served alongside a main course and cooked rice in a Korean meal. It’s really delicious—refreshing and spicy at the same time!
63 kcal
/serving
25 min
Serves
4
Easy
Korean
Vegetarian
Gluten Free
Ingredients
- 14 oz seedless cucumber (about 1 large or 3 small)
- 1/4 cup onion (white or yellow onion; thinly sliced or roughly chopped)
- 1/2 tsp salt
- 1 scallion (chopped)
- 2 cloves garlic (minced)
- 1 tbsp soy sauce
- 2 tsp gochugaru (Korean chili flakes)
- 2 tsp toasted sesame seeds
- 2 tsp sesame oil
- 1 tsp sugar
- 1 tsp fish sauce
- 1/2 tsp rice vinegar
- 1 small carrot (thinly sliced and julienned)
Preparation
Not specified
Cooking
- Cut the cucumber in half lengthwise, and then cut each half lengthwise again, so you have 4 long pieces.
- Cut the cucumber on a diagonal, rotating the pieces as you cut to get roughly triangular pieces.
- Add the onion and salt, and set aside for 20 minutes to allow the cucumber and onion to release excess water.
- In a large bowl, add the scallion, garlic, soy sauce, gochugaru, sesame seeds, sesame oil, sugar, fish sauce, and rice vinegar.
- Mix well.
- Pour off the liquid from the cucumber and onion, then add them to the seasoning mixture along with the carrot.
- Toss and serve.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
63
Calories
1.7g
Protein
1% DV
8.1g
Carbs
3% DV
3.2g
Fat
4% DV
1.4g
Fiber
4% DV
3.8g
Sugars
320mg
Sodium
21% DV
| Health Labels | Vegan Vegetarian Pescatarian Dairy Free Egg Free Milk Free Peanut Free Tree Nut Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Lupine Free Mollusk Free Alcohol Free Kosher |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
