Korean Cucumber Salad

This Korean cucumber salad with thinly sliced cucumbers, garlic, sesame seeds, and smoky gochugaru (Korean red pepper flakes) makes a refreshing side dish.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 117 Calories

Ingredients

• 2 tablespoons honey
• 1 clove garlic, minced
• 1 tablespoon rice wine
• 2 tablespoons sesame oil
• 1 tablespoon toasted sesame seeds
• freshly ground black pepper to taste
• 1 green onion, sliced
• 2 tablespoons freshly squeezed lemon juice
• 3 pounds seedless cucumber, sliced paper-thin
• 0.5 cup rice vinegar
• 1.5 tablespoons sea salt
• 1.5 teaspoons Korean red pepper powder

Recipe Instructions

Step 1

Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.

Step 2

Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

Step 3

Place sliced cucumbers in a large bowl and sprinkle evenly with salt; allow liquid to drain from cucumbers for about 15 minutes.

Step 4

Place green onion and garlic in a salad bowl; add rice vinegar, sesame oil, honey, lemon juice, rice wine, toasted sesame seeds, Korean red pepper flakes, and ground black pepper. Add cucumbers and toss to coat.