Korean Cucumber Salad Recipe for the Refreshing Korean Side Dish
This classic Korean cucumber salad recipe makes a light refreshing salad or side dish. Serve the salad crunchy as a cooling accompaniment to spicy Korean fried chicken, meatballs, spicy stir-fried ramen noodles, or any salty, fried Korean drinking food (anju). Or serve a smaller portion of a softer cucumber salad as an array of Korean salad starters (banchan) before Korean barbecue.
Servings: 4
Calories: 56kcal
Equipment
Ingredients
- 1 cucumber finely sliced, preferably a long Persian cucumber
- 1 tbsp sesame oil
- 1 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame seeds
- 12 chives finely sliced, or 1 young scallion or spring onion
Instructions
- To a medium sized bowl, add the cucumber slices.
- To a small jug with spout or small bowl, add the sesame oil, light soy sauce, rice vinegar, sesame seeds, and finely sliced chives or scallion or spring onion slices, and stir to combine. Taste and adjust to suit your palate.
- Pour the dressing over the cucumber slices and stir to combine so they’re coated in the dressing.
- Transfer to a serving dish or bowl and sprinkle on some more sesame seeds. For a crunchy cucumber salad serve immediately; for a soft cucumber salad refrigerate until you’re ready to serve.
Nutrition
Calories: 56kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 257mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg