Korean Cucumber Salad for the week
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Korean Cucumber Salad for the week sits in the Salads section of Regbie. The card serves 4 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 pound Persian cucumbers,, Japanese cucumbers, English cucumbers, or Kirby cucumbers
- 1 teaspoon Diamond Crystal kosher salt
- 2 scallions (green onions),, thinly sliced
- 1 small garlic clove,, minced
- 2 tablespoons coconut aminos
- 2 teaspoons rice vinegar
- 2 teaspoons gochugaru (Korean red pepper flakes)
- 2 teaspoons toasted sesame oil
- 2 teaspoons toasted sesame seeds
Method
Slice the cucumbers crosswise into thin ¼-inch slices. Turn the sliced cucumbers with Diamond Crystal kosher salt.
Move the salted cucumber slices to a fine-mesh strainer or a colander fitted inside a medium bowl. Set the strainer and bowl with the salted cucumber in the refrigerator for at least 20 minutes and up to 4 hours while you prepare the other ingredients.
Blot the excess moisture from the drained cucumbers with a clean paper towel and toss them in a large mixing bowl with the scallions, garlic, coconut aminos, rice vinegar, gochugaru, sesame oil, and sesame seeds.
Stir well—and if needed, adjust the seasoning to taste. Allow the flavors to meld for about 5 to 10 minutes before digging in!
Kitchen notes
- You can store the leftovers in a sealed container in the fridge for up to four days.
- However, the cucumbers will continue to release some liquid so make sure to pour off them before serving.
- This Korean cucumber salad pairs well with any meat dish!
