Korean Cucumber Salad with Garlic, Sesame, and Chili
A crisp, spicy Korean cucumber salad with garlic, chili, and sesame oil, perfect as a vegan side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
2 large cucumbers, thinly sliced
2 cloves garlic, minced
1–2 teaspoons gochugaru (Korean red pepper flakes)
2 tablespoons soy sauce or tamari for gluten-free option
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sugar or agave syrup
2 green onions, thinly sliced
Salt and black pepper, to taste
Optional: 1 medium carrot, julienned
Optional: 1 teaspoon toasted sesame seeds
Instructions
2 large cucumbers, thinly sliced
2 cloves garlic, minced
1–2 teaspoons gochugaru (Korean red pepper flakes)
2 tablespoons soy sauce or tamari for gluten-free option
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sugar or agave syrup
2 green onions, thinly sliced
Salt and black pepper, to taste
Optional: 1 medium carrot, julienned
Optional: 1 teaspoon toasted sesame seeds
Notes
Adjust spiciness and acidity to taste; best served fresh.