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Korean Cucumber Salad
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- #62413
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
ingredients
1 1/2 pound Korean cucumbers (Kirby or other seedless cucumbers substitute well)
1 tablespoon coarse salt
1 1/2 teaspoon cayenne pepper
1 1/2 teaspoon chopped garlic
1 1/2 teaspoon sesame oil
2 teaspoons white sugar
1 tablespoon rice vinegar
directions
Slice cucumber into very thin rounds. If you have a mandolin this is the time to use it. Sprinkle salt evenly over cucumbers and let sit for ten minutes. This will release a good deal of water.
While the cucumber is sitting, mix the remaining ingredients in a separate bowl. Rinse the salt from the cucumbers. Squeeze the water out of the cucumbers and toss with the dressing. Serve chilled.
NOTE: This is a mild version. If you want it spicy add more red pepper powder.
added by
jbolton
nutrition data
33 calories, 1 grams fat, 5 grams carbohydrates, 1 grams protein per serving.
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reviews & comments
July 9, 2018
Great side dish. Very easy to make. Healthy, low calorie, everyone liked it. I added red pepper flakes because some like it hot!
August 1, 2013
Very authentic!
September 2, 2007
My husband who hates cucs gave it a 5!! The sweet and hot melange mixed by the next day. To get that melange, next time I will do the dressing the day before; add the cucs soon before serving so they don't get limp.
March 10, 2007
Just what I was looking for. After years of eating Korean BBQ at restaurants and expert Grandma cooks I tried my hand at a full Korean BBQ dinner. The Korean Cucumbers were a big hit. I made them with slightly more red pepper for a little more kick.