Korean Cucumber Salad
Korean Cucumber Salad is crunchy spicy Korean salad with cucumber tossed in spicy Gochujang Chilli dressing. It is simple, easy and quick and so delicious.
Equipment
- Mixing Bowl
- Knife
- Chopping Board
- Measuring Cups and Spoons
Ingredients
- 2 medium Cucumbers Persian/Korean/English
- 1 tsp Salt
- medium Sliced Onion optional
Salad Dressing
- 1-2 tsp Gochugaru Hot Pepper Flakes or as required
- 2 Garlic Cloves
- 1 tsp Soy Sauce or Tamari Sauce
- 1 tsp Any plant based Vinegar
- 1 tsp Sweetener Raw Sugar/Honey/Maple Syrup
- Toasted Sesame seeds
- Spring Onion Green for garnish
Instructions
- Cut Cucumbers in thin and uniform sized roundels.2 medium Cucumbers
- Add salt and leave cucumber slices on a colander for water to drain.1 tsp Salt
- After 15-20 mins, drain the water and take out cucumbers in another bowl. Do not squeeze cucumbers.
- When adding onions, slice it and keep in water for 10 mins, then rinse and drain the extra water.medium Sliced Onion
Make dressing
- Mix all the ingredients listed under dressing section.1-2 tsp Gochugaru Hot Pepper Flakes, 2 Garlic Cloves, 1 tsp Soy Sauce or Tamari Sauce, 1 tsp Any plant based Vinegar, 1 tsp Sweetener
- Now add dressing and onions with cucumbers and mix very nicely coating slices in dressing. Add salt as required.
- Add more chilli if required.
- Serve garnished with toasted sesame seeds and spring onion greens.Toasted Sesame seeds, Spring Onion Green
Notes
-
- Take cucumbers like Persian/English with thin peel.
- Don't skip salting cucumbers. This makes the cucumbers more crisp as it takes out extra water from it.
- Make dressing in a separate bowl and then add to cucumbers in the dressing.
- Add Gochugaru chilli in the dressing as per your heat tolerance.
- Adjust the dressing ingredients as per the portion of the salad you are making.
-
Chill the salad at least 30 mins before serving.
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Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!