Ingredients
Scale
- 2 medium Persian or English cucumbers (about 300g)
- 2 tablespoons Korean red pepper flakes (Gochugaru)
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon sugar (or honey)
- 2 cloves garlic, minced
- 1 tablespoon toasted sesame oil
- Salt to taste
- 1 tablespoon sesame seeds
- 2 green onions, chopped
Instructions
- Rinse cucumbers under cool water and slice them into thin rounds using a sharp knife or mandoline slicer.
- In a bowl, whisk together rice vinegar, sugar, minced garlic, Gochugaru, and sesame oil until well combined.
- Toss the cucumber slices in the bowl with the dressing until thoroughly coated.
- Cover the bowl with plastic wrap and let it marinate at room temperature for about 15 minutes.
- Before serving, give it one last toss and transfer to a serving bowl. Top with sesame seeds and chopped green onions.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No cooking required
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 4g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg