Description
Join Emma as she dives into the vibrant world of Korean cuisine with her Spicy Korean Cucumber Salad. This dish is not only a visual feast but also a tantalizing blend of flavors and textures that will awaken your senses. It’s quick, easy, and the perfect side to any meal, especially if you enjoy a touch of heat!
Ingredients
Scale
- 2large cucumbers, thinly sliced
- 4cloves of garlic, minced
- 2green onions, thinly sliced
- 2 tablespoonsgochugaru (Korean red pepper flakes)
- 1 tablespoonsoy sauce
- 1 tablespoonsesame oil
- 1 tablespoonrice vinegar
- 1 teaspoonsugar
- 1 teaspoonsesame seeds
- Salt to taste
Instructions
- Thinly slice cucumbers using a mandoline for consistency.
- Salt the cucumbers lightly and let them sit for 10 minutes to draw out water.
- In a separate bowl, mix the garlic, green onions, gochugaru, soy sauce, sesame oil, rice vinegar, and sugar until combined.
- Drain cucumbers and add to the seasoning mix, tossing well to coat.
- Chill the salad for at least 20 minutes to blend flavors. Garnish with sesame seeds before serving.
Notes
Opt for Korean or English cucumbers for the best crunch.Adjust the amount of gochugaru to control the spice level according to your taste.
Nutrition
- Calories: 70
- Sugar: 2
- Fat: 5
- Carbohydrates: 6
- Protein: 1