This spicy cucumber salad is a Korean classic and an easy side dish. Fresh, tangy and a little spicy, it takes just 5 minutes to make!
Ingredients
- 1 ½ tablespoons rice wine vinegar (6 tsp, notes 1)
- 1 tablespoon soy sauce (4 tsp, notes 1)
- 3 teaspoons sugar
- ¼ teaspoon sesame oil
- 3 ½ cups sliced cucumber (English, 3x Lebanese, Persian or Qukes)
- 3 spring onions (scallions / green onions) , finely sliced
- 2 teaspoons gochugaru (Korean chilli flakes)
- 2 teaspoons toasted sesame seeds
For best results, always weigh ingredients where a weight is provided
Equipment
- Jug or jar with tight fitting lid
- Large mixing bowl
Instructions
- Combine the vinegar, soy sauce, sugar and sesame oil in a jar with a tight fitting lid and shake to combine and dissolve the sugar (or just whisk it in a small bowl or jug).
- Slice the cucumber into half moons about 5mm / ⅕ inch thick, and transfer to a large bowl.
- Add the spring onions, gochugaru, sesame seeds and dressing and toss well to combine.
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Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Gochugaru is Korean red pepper flakes or chilli flakes. They are not as hot as regular dried chilli flakes or red pepper flakes so you shouldn't substitute 1:1. It's best to get gochugaru if possible (from Asian grocers) but if you can't, use only about ¼ teaspoon of chilli flakes then add more to your taste. It shouldn't be a super hot salad.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
