Description
A refreshing, spicy, and tangy side dish made with crisp cucumbers, garlic, sesame oil, and Korean chili flakes—perfect with BBQ or rice dishes.
Ingredients
2 large English cucumbers (or 4 Korean cucumbers), thinly sliced
1 tsp salt
2 green onions, finely chopped
2 garlic cloves, minced
1 tbsp gochugaru (Korean red pepper flakes)
1 tbsp rice vinegar
1 tbsp soy sauce
1 tsp sugar
1 tsp sesame oil
1 tsp toasted sesame seeds
Instructions
Thinly slice the cucumbers and place them in a bowl. Sprinkle with salt and let sit for 10 minutes to draw out moisture.
Drain the cucumbers and gently squeeze out excess water.
In a separate bowl, mix green onions, garlic, gochugaru, rice vinegar, soy sauce, sugar, and sesame oil.
Add the cucumbers to the seasoning mix and toss to coat evenly.
Sprinkle with sesame seeds and serve immediately or chill briefly for a more refreshing taste.
Notes
Adjust gochugaru to your spice preference.
Best served fresh but can be stored in the fridge for up to 1 day.
Pairs well with Korean BBQ, rice dishes, or grilled meats.
Use seedless cucumbers for best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish, Salad
- Method: No-Cook, Tossed
- Cuisine: Korean
