Description
This refreshing yet spicy cucumber salad is a perfect balance of flavors with the tanginess of rice vinegar, the umami of soy sauce, and a kick of heat from gochugaru. Ideal as a side dish or a light snack.
Ingredients
Scale
- 2 cucumbers
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 teaspoon gochugaru (Korean chili flakes)
- 1 green onion, sliced
- Sesame seeds for garnish
Instructions
- Slice the cucumbers thinly and place them in a bowl.
- In a separate bowl, mix together soy sauce, rice vinegar, sesame oil, sugar, garlic, and gochugaru.
- Pour the sauce over the cucumbers and toss to coat.
- Let the salad marinate in the fridge for at least 30 minutes.
- Before serving, garnish with sliced green onions and sesame seeds.
Notes
- If you prefer a milder version, reduce the amount of gochugaru or omit it entirely.
- For added crunch, try adding a handful of toasted sesame seeds or some chopped peanuts.
- Prep Time: 10 minutes
- Cook Time: 0 minutes