Quick Description
A crunchy, tangy, and slightly spicy Korean-style pickled cucumber salad. Fresh cucumbers marinated in a flavorful dressing with garlic, sesame, and chili, making for a perfect side dish or refreshing snack.
Servings & Timing
Servings: 4
Prep Time: 10 minutes
Chill Time: 20–30 minutes
Total Time: ~40 minutes
Ingredients List
- 2 large cucumbers (sliced thinly or into half-moons)
- 1 tsp salt (for salting cucumbers)
Dressing
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 garlic clove, minced
- ½ tsp chili flakes (optional, for spice)
- 1 tsp sesame seeds (for garnish)
- 1 green onion, finely chopped (optional, for garnish)
Step-by-Step Instructions
-
Prepare the cucumbers
Slice cucumbers thinly and place in a bowl. Sprinkle with salt and toss. Let sit for 15–20 minutes to draw out excess water. Then, gently squeeze out any remaining water from cucumbers and set aside. -
Prepare the dressing
In a small bowl, whisk together rice vinegar, sugar, soy sauce, sesame oil, minced garlic, and chili flakes (if using). -
Combine cucumbers and dressing
Add the squeezed cucumbers to the bowl with the dressing. Toss until cucumbers are evenly coated. -
Chill and marinate
Let the salad sit in the fridge for 20–30 minutes to allow the flavors to meld. -
Serve
Garnish with sesame seeds and chopped green onions before serving.
Additional Notes
- The salad will taste even better the next day as the cucumbers soak up more flavor.
- If you prefer a less salty taste, rinse the salted cucumbers before dressing.
Dietary Info
- Vegan
- Gluten-Free
- Low-Calorie
- Refreshing Side Dish
Ingredient Details & Substitutions
- Rice vinegar: You can substitute with apple cider vinegar for a tangier flavor.
- Soy sauce: Use tamari for a gluten-free version.
- Sesame oil: If unavailable, use olive oil as a substitute (though the flavor will differ).
Recipe Variations & Serving Suggestions
- Add julienned carrots or red bell peppers for extra crunch and color.
- For a slightly sweet version, use honey instead of sugar.
- Serve as a side dish with Korean BBQ or as a refreshing snack.
Storage & Make-Ahead
- Store in an airtight container in the fridge for 3–4 days.
- Best served cold after marinating.
