Name: Korean Cucumber Salad
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Seedless cucumber, sliced paper-thin - 3 pounds; Sea salt - 1 ½ tablespoons; Green onion, sliced - 1; Garlic, minced - 1 clove; Rice vinegar - ½ cup; Sesame oil - 2 tablespoons; Honey - 2 tablespoons; Freshly squeezed lemon juice - 2 tablespoons; Rice wine - 1 tablespoon; Toasted sesame seeds - 1 tablespoon; Gochugaru (Korean red pepper flakes) - 1 ½ teaspoons; Freshly ground black pepper to taste - 1 ½ teaspoons

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Korean Cucumber Salad

1. Seedless cucumber, sliced paper-thin - 3 pounds

2. Sea salt - 1 ½ tablespoons

3. Green onion, sliced - 1

4. Garlic, minced - 1 clove

5. Rice vinegar - ½ cup

6. Sesame oil - 2 tablespoons

7. Honey - 2 tablespoons

8. Freshly squeezed lemon juice - 2 tablespoons

9. Rice wine - 1 tablespoon

10. Toasted sesame seeds - 1 tablespoon

11. Gochugaru (Korean red pepper flakes) - 1 ½ teaspoons

12. Freshly ground black pepper to taste - 1 ½ teaspoons

How to cook deliciously - Korean Cucumber Salad

1. Stage

Place sliced cucumbers in a large bowl and sprinkle evenly with salt; allow liquid to drain from cucumbers for about 15 minutes.

2. Stage

Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.

3. Stage

Place green onion and garlic in a salad bowl; add rice vinegar, sesame oil, honey, lemon juice, rice wine, toasted sesame seeds, Korean red pepper flakes, and ground black pepper. Add cucumbers and toss to coat.

4. Stage

Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.