Easy Korean Cucumber Salad

Korean cucumber salad in a ceramic bowl with sesame seeds and wooden chopsticks

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.

Course Salad, Side Dish

Cuisine Korean

Diet Gluten Free

Keyword Easy Gluten Free Zucchini Bread, korean salad

Prep Time 5

Cook Time 0

Total Time 3

Servings

Calories 111kcal

Author Matt Fay

Ingredients

2 pounds Persian cucumbers sliced into ¼" rounds
½ cup coconut aminos
¼ cup plus 2 tbsp rice vinegar
2 tablespoon toasted sesame oil
3 tablespoon honey
2.5 tablespoon Gochujang
3 tablespoon sesame seeds
¼ 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.

Nutrition