Ingredients
Scale
- 5 mini cucumbers (or 2–3 regular cucumbers), about 4 cups sliced
- 1 tsp salt
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2–3 tsp chili oil (adjust to taste)
- 3 tsp sugar
- 1 tsp sesame oil
- 2 tsp sesame seeds (optional)
- 3 tbsp green onions, diced (optional)
Instructions
- In a small bowl, mix garlic, sugar, sesame seeds, and green onions. Add rice vinegar, soy sauce, sesame oil, and chili oil. Stir well.
- Slice cucumbers thinly using a knife or spiralizer.
- Sprinkle cucumbers with salt and let sit for 8–12 minutes.
- Rinse cucumbers and pat dry with paper towels.
- Place cucumbers in a bowl and pour dressing over them. Toss to coat.
- Serve chilled, garnished with extra sesame seeds and green onions if desired.
Notes
- For a milder salad, reduce or omit chili oil.
- Mini cucumbers work best for crispness but regular cucumbers are fine.
- Letting cucumbers sit with salt draws out excess water for a crunchier texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Side Dish
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegetarian