Easy Korean Cucumber Salad
A staple in the arsenal of Korean side dishes, this Korean cucumber salad will be gobbled up in seconds. I've put my spin on it and made a healthier version; it's a little spicy, aromatic, crunchy, and sweet all at the same time.
Servings 8
Ingredients
- 2 pounds Persian cucumbers sliced into 1/4" rounds
- 1/2 cup coconut aminos
- 1/4 cup plus 2 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 3 tbsp honey
- 2.5 tbsp Gochujang
- 3 tbsp sesame seeds
- 1/4 cup cilantro chopped, for garnish
- black sesame seeds for garnish
Instructions
- Add sliced cucumbers into a large vessel that you can shake vigorously.
- Add the rest of the ingredients and mix well. Put a lid on it and shake very well until everything is well combined.
- Transfer to a shallow Tupperware container so the cucumbers are covered by the marinade well.
- Put the container into the refrigerator and let it sit for at least 4-6 hours but overnight is best.
- Serve with extra black or white sesame seeds and chopped cilantro.
Notes
- Cucumbers: Using Persian cucumbers or any long and slim cucumber will work well.
- Coconut aminos: I love using coconut aminos in my Asian dishes. They are naturally gluten free and have a sweeter, less salty flavor than soy sauce does. No, they do not taste like coconut.
- Toasted sesame oil: If you can get your hands on toasted sesame oil instead of regular sesame oil, it has more flavor and more complexity to it, but it's not a must.
- Honey: Use regular honey instead of raw honey as it is thinner in consistency and will mix better into the sauce/marinade.
- Sesame seeds: You can use white or black sesame seeds.