Side dishes
Spicy Korean cucumber salad
Thin cucumber rounds lightly salted and tossed in a tangy gochugaru dressing.
- Prep
- 16 min
- Cook
- 0 min
Scale the recipe
Ingredients
- cucumber after trimming the ends
- 250 g
Seasonings
- fine salt
- ⅙ T
- rice vinegar
- 1 T
- gochugaru
- ⅔ T
- minced garlic
- ⅓ T
- sugar
- ⅓ T
- sesame oil
- ⅓ T
- toasted sesame seeds
- ⅓ T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Slice the cucumber
Wash 250 g of cucumber under running water, then cut it into rounds about 3 mm thick.
-
Salt and drain
Toss the cucumber with ⅙ T of salt. Let it stand for 10 minutes, then drain in a sieve without squeezing the slices.
-
Dress just before serving
Add 1 T of rice vinegar, ⅔ T of gochugaru, ⅓ T of garlic, ⅓ T of sugar, ⅓ T of sesame oil and ⅓ T of sesame seeds. Toss gently and serve immediately.
