Korean Cucumber Salad

Name: Salad Mentimun Korea
Prep time: 15 min
Total time: 15 min
Yield: 1 porsi
Cuisine: Indonesian
Ingredients: 2 Kirby cucumbers, sliced into 1/8-inch thick pieces; 1 g reen onion, chopped; 1 1/2 teaspoon white distilled vinegar; 1 teaspoon soy sauce; 1 small garlic clove, minced; 1/2 teaspoon salt; 1/2 teaspoon sugar; 2 teaspoons gochugaru (Korean chili pepper flakes); 1 teaspoon sesame seeds

This Korean cucumber salad recipe is packed with spicy, tart, savory, and slightly sweet flavors, with the most satisfying crunchy!

⏱️ 15 min 🔪 Prep: 15 min 📊 Easy ⭐ 5.0 (10) 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Pickled Plum — Caroline Phelps

Ingredients

1 servings

2 Kirby cucumbers, sliced into 1/8-inch thick pieces
1 g reen onion, chopped
1 1/2 teaspoon white distilled vinegar
1 teaspoon soy sauce
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon sugar
2 teaspoons gochugaru (Korean chili pepper flakes)
1 teaspoon sesame seeds

Steps

Mix the vegetables: Place the cucumber slices and chopped green onion in a medium or large mixing bowl and set aside.
Make the dressing: In a small bowl, mix vinegar, soy sauce and garlic. Stir in sugar and salt and keep stirring until the sugar has dissolved.
Combine the dressing with the veggies: Pour the dressing over the cucumber slices and green onions and toss.
Add smokiness and serve: Sprinkle the Korean chili pepper flakes and sesame seeds and toss until the cucumber slices are evenly coated. Serve.