Korean · Lunch
Spicy Cucumber Salad
A cold Korean side salad of thinly sliced cucumber tossed in gochugaru, garlic, scallion, sesame oil and rice vinegar, salted briefly to draw out excess water for crunch. Served chilled as banchan, finished with toasted sesame seeds for a sharp, savoury-spicy bite alongside rice or grilled dishes.
$2
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
85Calories
2.1gProtein
3.2gFat
13.8gCarbs
7.9gSugar
2.3gFiber
1230mgSodium
0mgChol
0.5gSat Fat
330mgPotassium
45mgCalcium
1.1mgIron
0mcgVitamin B12
8mgVitamin C
vegetarian
vegan
gluten-free
low-carb
low-calorie
spice-route
all-time-classics
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Slice the cucumber into thin rounds and place in a bowl. Toss with salt and let sit for 15 minutes until liquid releases, then drain and pat dry.
2
Combine
Mix the drained cucumber with gochugaru, minced garlic, sliced scallion, sesame oil, rice vinegar and sugar until evenly coated and glossy.
3
Finish
Scatter toasted sesame seeds over the top and toss once more to distribute.
4
Plate
Transfer to a small serving dish and serve immediately while cold and crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g cucumber
- 1 tsp1 tsp salt
- 2 tsp2 tsp gochugaru
- 2 clove2 clove garlic
- 22 scallion
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sugar
- 1 tsp1 tsp toasted sesame seeds
