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–+ servings
A bowl of sliced cucumber salad tossed in a Korean red paste and sesame seeds, with chopsticks resting on the side and a small bowl of sesame seeds nearby.
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5 from 1 vote

Korean Cucumber Salad

This quick Korean cucumber salad is a great addition to your banchan and your Korean BBQ feast! It's refreshing, crunchy, and every bit flavorful!
Prep Time10 minutes
Chill time30 minutes
Total Time40 minutes
Servings: 4
Author: Julie Chiou

Ingredients 

  • 2 tablespoons gochugaru
  • 2 tablespoons rice vinegar
  • 1 tablespoon granulated sugar
  • 3 cloves garlic minced
  • ½ teaspoon sesame oil
  • 1 large seedless English cucumber sliced medium-thin, about ¼ - ½ inch thick
  • White sesame seeds for garnish

Instructions

  • Mix together gochugaru, rice vinegar, sugar, garlic, and sesame oil. It will kind of be like a loose paste.
    2 tablespoons gochugaru, 2 tablespoons rice vinegar, 1 tablespoon granulated sugar, 3 cloves garlic, ½ teaspoon sesame oil
    A bowl of red paste with minced ingredients, surrounded by a whisk, a small bowl of sesame seeds, sliced cucumbers, and a beige cloth.
  • Add the sliced cucumbers then using your hands (use of latex gloves is recommended), heavily mix and massage to distribute the paste throughout the cucumbers until they’re all evenly coated well.
    1 large seedless English cucumber
    Sliced cucumbers in a white bowl with red paste, next to a whisk, a bowl of sesame seeds, and a beige cloth on a light surface.
  • Serve immediately and garnish with white sesame seeds on top!
    White sesame seeds

Nutrition

Serving: 1 serving (106 grams) | Calories: 43 kcal | Carbohydrates: 8 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.3 g | Sodium: 68 mg | Potassium: 197 mg | Fiber: 2 g | Sugar: 5 g

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