Korean Cucumber Salad Recipe

Cucumbers: Thinly sliced to provide a crisp texture.

Soy sauce: Adds a salty and umami flavor.

Rice vinegar: Provides a tangy and slightly sweet taste.

Sesame oil: Adds a nutty aroma and flavor.

Sugar: Balances the tanginess with a touch of sweetness.

Garlic: Minced to add a pungent and aromatic flavor.

Sesame seeds: Adds a nutty crunch.

Green onion: Chopped to add a fresh and mild onion flavor.

Red pepper flakes: Optional, for a spicy kick.

To achieve the perfect texture for this Korean cucumber salad, make sure to slice the cucumbers as thinly as possible. Using a mandoline slicer can help you get uniform slices, which ensures even absorption of the soy sauce and rice vinegar mixture. Additionally, lightly toasting the sesame seeds before adding them to the salad can enhance their nutty flavor, adding an extra layer of depth to the dish.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• Rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy flavor and is easily available.

• Sesame oil - Substitute with toasted sesame oil: Toasted sesame oil has a richer, nuttier flavor that can enhance the dish.

• Sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and depth of flavor.

• Garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it has a slightly different texture and intensity.

• Sesame seeds - Substitute with hemp seeds: Hemp seeds provide a similar crunch and are a nutritious alternative.

• Green onion - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Red pepper flakes - Substitute with gochugaru: Gochugaru is a Korean red chili powder that provides a more authentic heat and flavor.

• To keep your Korean cucumber salad fresh, store it in an airtight container. This helps maintain its crispness and prevents it from absorbing other fridge odors.
• Place the container in the refrigerator. The salad will stay fresh for up to 2-3 days. Beyond this, the cucumbers may start to lose their crunch and become soggy.
• If you plan to make the salad ahead of time, consider storing the dressing separately. Mix the cucumbers and dressing just before serving to ensure maximum freshness and texture.
• Freezing is not recommended for this salad. Cucumbers have a high water content and will become mushy when thawed. This will affect the overall texture and flavor of the dish.
• If you have leftovers and want to keep them for longer, you can repurpose the salad. Add it to a stir-fry or use it as a topping for rice bowls or noodle dishes. This way, you can enjoy the flavors without worrying about the texture changes.

• Place the cucumber salad in a colander and let it drain for a few minutes to remove excess moisture.
• Transfer the salad to a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat on medium power for 30 seconds to 1 minute, checking frequently to avoid overheating.
• Alternatively, you can reheat the salad in a skillet over medium-low heat. Add a splash of sesame oil to the pan and gently toss the salad for 1-2 minutes until it reaches your desired temperature.
• For a refreshing twist, consider serving the salad cold. Simply let it sit at room temperature for about 10 minutes before serving to take the chill off.
• If you prefer a slightly warm salad, you can also place the cucumber salad in a heatproof bowl and set it over a pot of simmering water (double boiler method) for a few minutes, stirring occasionally.

• Cutting board: A flat surface to safely slice the cucumbers and chop the green onion.

• Chef's knife: A sharp knife to thinly slice the cucumbers and mince the garlic.

• Mixing bowl: A bowl to combine the soy sauce, rice vinegar, sesame oil, sugar, garlic, and red pepper flakes.

• Measuring spoons: Tools to accurately measure the soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes.

• Whisk: A small whisk to mix the dressing ingredients together until well combined.

• Serving bowl: A bowl to toss the cucumbers, green onion, and sesame seeds with the dressing and serve the salad.

• Refrigerator: An appliance to chill the salad for 10 minutes if desired.

• Tongs: A tool to toss the salad ingredients together evenly.

Prepare ingredients in advance: Slice the cucumbers and chop the green onion ahead of time. Store them in the fridge until you are ready to mix.

Use a mandoline: A mandoline slicer can quickly and uniformly slice the cucumbers, saving you time and ensuring even thickness.

Mix the dressing beforehand: Combine the soy sauce, rice vinegar, sesame oil, sugar, and garlic in a jar and store it in the fridge. Shake well before using.

Double the recipe: Make a larger batch of the Korean cucumber salad and store it in the fridge for quick, ready-to-eat servings throughout the week.