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Korean Cucumber Salad
This
Korean cucumber salad
is a quick and easy recipe with both spicy and tangy notes, for a truly delicious culinary journey. Naturally gluten-free and vegan.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Appetizers, Sides
Cuisine:
Korean
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
4
servings
Calories:
40
kcal
Author:
Kristen Wood
Equipment
Gochugaru
Ingredients
2
Korean, Kirby or Persian cucumbers
thinly sliced
½
teaspoon
salt
2
garlic cloves
minced
1
green onion, white and green parts
thinly sliced
2
teaspoons
gochugaru
Korean chili flakes
2
teaspoons
toasted sesame oil
1 ½
teaspoons
brown rice syrup
or Korean rice syrup or any sugar/sweetener of choice
1
teaspoon
soy sauce
or coconut aminos
1
teaspoon
rice vinegar
½
teaspoon
toasted sesame seeds
you can toast raw sesame seeds for a few minutes in a dry skillet over medium heat or buy pre-toasted sesame seeds
US Customary
-
Metric
Instructions
In a mixing bowl, combine the sliced cucumber and salt.
Toss to coat, then allow to sit for 10 minutes.
After ten minutes, squeeze the cucumbers with your hands and discard all excess liquid.
Add the garlic, onion, gochugaru, sesame oil, brown rice syrup, soy sauce, vinegar and sesame seeds.
Toss all to coat.
Enjoy!
Video
Notes
Please see the full post above this recipe card for valuable information!
Nutrition
Serving:
1
serving
|
Calories:
40
kcal
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Fat:
2
g
|
Saturated Fat:
0.3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
395
mg
|
Potassium:
79
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
356
IU
|
Vitamin C:
2
mg
|
Calcium:
18
mg
|
Iron:
0.4
mg