Easy 5-min. Korean Cucumber Salad
Looking for an easy Korean cucumber salad recipe? This spicy side dish rescues a busy weeknight dinner with zero fuss. Crisp slices deliver a cooling, sesame-infused crunch in just 5 minutes.
Ingredients
- 1 English cucumber or 2 mini persian cucumbers
For the Dressing:
- 2 garlic cloves finely minced
- 1 tablespoon regular soy sauce or light soy sauce
- 2 teaspoon gochugaru fine grind kind
- 1 teaspoon white granulated sugar
- 2 teaspoon rice vinegar or apple cider vinegar
- 1 tablespoon sesame oil toasted kind
- 1 teaspoon sesame seeds toasted kind
Instructions
- Remove the ends of the cucumber and thinly slice into ¼-inch thick pieces. Transfer sliced cucumbers into a large bowl.
- Combine the listed dressing ingredients in a small bowl until the sugar dissolves completely.
- Pour the prepared dressing over the cucumber pieces in the large bowl.
- Mix well until the cucumbers are fully coated in the dressing. Serve immediately or chill in the fridge for 10 minutes for best results.
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Nutrition
Calories: 114kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 539mg | Potassium: 295mg | Fiber: 2g | Sugar: 5g | Vitamin A: 751IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 1mg