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This Korean cucumber salad with garlic and spicy Korean red pepper flakes is served chilled for a delicious side dish.
Ingredients
- 3 pounds seedless cucumber, sliced paper-thin
- 1 ½ tablespoons sea salt
- 1 green onion, sliced
- 1 clove garlic, minced
- ½ cup rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon rice wine
- 1 tablespoon toasted sesame seeds
- 1 ½ teaspoons gochugaru (Korean red pepper flakes)
- freshly ground black pepper to taste
Directions
Step 1
Place sliced cucumbers in a large bowl and sprinkle evenly with salt; allow liquid to drain from cucumbers for about 15 minutes.
Step 2
Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
Step 3
Place green onion and garlic in a salad bowl; add rice vinegar, sesame oil, honey, lemon juice, rice wine, toasted sesame seeds, Korean red pepper flakes, and ground black pepper. Add cucumbers and toss to coat.
Step 4
Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.
Tips
Red pepper flakes can be substituted for Korean gochugaru.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 117 | |
| % Daily Value * | |
| Total Fat6g | 8% |
| Saturated Fat1g | 5% |
| Sodium1332mg | 58% |
| Total Carbohydrate16g | 6% |
| Dietary Fiber2g | 6% |
| Total Sugars10g | |
| Protein2g | |
| Vitamin C10mg | 49% |
| Calcium58mg | 4% |
| Iron17mg | 93% |
| Potassium389mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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