Korean cucumber salad - so good!

Ingredients

• 2 pieces Cucumber (Korean or English cucumber, thin-skinned; sliced diagonally)
• 1 clove Garlic (Minced)
• 1 tsp Salt (Fine sea salt)
• 1 tsp Granulated Sugar (Balances acidity)
• 1 tbsp Korean Chili Flakes (Gochugaru) (Mild to medium heat; provides characteristic red color)
• 2 tbsp Rice Vinegar (Mild acidity; avoid distilled white vinegar)
• 1 tsp Toasted Sesame Oil (Adds nutty aroma; use toasted variety)
• 1 tbsp Soy Sauce (Prefer low-sodium; can use tamari for gluten‑free)
• 1 tsp Toasted Sesame Seeds (For garnish; lightly toasted)

Instructions

1. Slice the cucumbers

   Place each cucumber on the cutting board, hold it with chopsticks (or the back of a spoon) so the blade doesn’t cut all the way through, then slice diagonally about ¼‑inch thick. Flip and repeat on the other side for a criss‑cross pattern.

   Time: PT5M

2. Make the sauce

   In the mixing bowl combine minced garlic, salt, sugar, Korean chili flakes, rice vinegar, toasted sesame oil, and soy sauce. Stir until the sugar and salt dissolve.

   Time: PT5M

3. Adjust seasoning

   Taste the sauce and add a pinch more salt, sugar, or vinegar if needed. Remember the cucumbers will dilute the flavor slightly.

   Time: PT2M

4. Toss cucumbers with sauce

   Add the sliced cucumbers to the bowl, gently toss with the spoon (or chopsticks) until every piece is evenly coated.

   Time: PT3M

5. Garnish and serve

   Sprinkle toasted sesame seeds over the top and serve immediately or chill for 10‑15 minutes for extra crispness.

   Time: PT1M

Nutrition Facts

Calories

50

Protein

1g

Carbohydrates

8g

Fat

2g

Fiber

1g