Directions
Making Korean Cucumber Salad involves the following simple steps:
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Prep the Cucumbers: Start by thoroughly washing your cucumbers. If using Korean cucumbers, they are usually thinner-skinned and can be used without peeling. For Persian cucumbers, you may peel them according to your preference. Slice the cucumbers into thin rounds or half-moons, about 1/4-inch thick. The cut size is key for achieving that tremendous crunch in every bite.
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Salt the Cucumbers: Place the sliced cucumbers in a large mixing bowl and sprinkle with 1 teaspoon of salt. Toss them gently to coat evenly. This step is crucial as it helps draw out excess moisture, giving the salad a firmer texture and allowing the flavors to concentrate.
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Let Them Drain: Let the salted cucumbers sit for about 10-15 minutes. You will notice some liquid accumulate at the bottom of the bowl—this is perfect! It will help flavor the dressing and the cucumbers will retain their crispness.
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Prepare the Dressing: In a separate small bowl, whisk together the rice vinegar, soy sauce, chili flakes (or gochugaru), sugar, and sesame oil. Make sure the sugar is fully dissolved to achieve a tremendous balance of flavors. Adjust the amounts based on your taste preference; if you love heat, add an extra dash of chili flakes.
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Combine the Ingredients: After the cucumbers have rested, drain off the excess liquid. Add the cucumbers to the bowl with the prepared dressing. Toss everything together gently, ensuring that each cucumber slice is well-coated in this tremendous mix of flavors.
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Add Garnishes: Finally, sprinkle the salad with sesame seeds, finely chopped green onions, and optional minced garlic. Toss again lightly to distribute the garnishes throughout the salad.
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Chill and Serve: For the best experience, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve it cold as a refreshing side dish that enhances any meal.
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