CookPal AI
Korean Cucumber Salad

Korean Cucumber Salad

Cost $8.5, save $6

Source: Recommended by CookPal

  • 45 Min
  • 6 Servings
  • $8.5

INGREDIENTS

  • Vegetables

    • 🥒 3 pounds seedless cucumber, sliced paper-thin
    • 🧅 1 green onion, sliced
    • 🧄 1 clove garlic, minced

  • Condiments and Seasonings

    • 🧂 1 ½ tablespoons sea salt
    • ½ cup rice vinegar
    • 2 tablespoons sesame oil
    • 🍯 2 tablespoons honey
    • 🍋 2 tablespoons freshly squeezed lemon juice
    • 1 tablespoon rice wine
    • ⚪ 1 tablespoon toasted sesame seeds
    • 1 ½ teaspoons gochugaru (Korean red pepper flakes)
    • Freshly ground black pepper to taste

STEPS

1

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

2

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

3

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.

4

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

NUTRIENTS

Per 1 serving

🔥

117

Calories

  • 2
    Protein
  • 16
    Carbs
  • 6
    Fats

💡 For added crunch, serve immediately after tossing.Use a mandoline to achieve consistently thin cucumber slices.Adjust the level of spiciness by adding more or less gochugaru.This salad pairs well with grilled meats or steamed rice.