This Korean cucumber salad is a small side dish or banchan, often served alongside a main course and cooked rice in a Korean meal. It’s really delicious—refreshing and spicy at the same time!
Prep Time25 minutesmins
Total Time25 minutesmins
Course: Appetizers
Cuisine: Korean
Servings: 4
Calories: 61kcal
Author: Sarah
Ingredients
14ouncesseedless cucumber(about 1 large or 3 small)
1/4cuponion(white or yellow onion; thinly sliced or roughly chopped)
Cut the cucumber in half lengthwise, and then cut each half lengthwise again, so you have 4 long pieces. Cut the cucumber on a diagonal, rotating the pieces as you cut to get roughly triangular pieces. Add the onion and salt, and set aside for 20 minutes to allow the cucumber and onion to release excess water.
In a large bowl, add the scallion, garlic, soy sauce, gochugaru, sesame seeds, sesame oil, sugar, fish sauce, and rice vinegar. Mix well.
Pour off the liquid from the cucumber and onion, then add them to the seasoning mixture along with the carrot. Toss and serve.