Korean Cucumber Salad Recipe

Korean Cucumber Salad Recipe
One of the best things about visiting a Korean BBQ is that the main dishes, especially grilled meats, are generally served with a choice of banchan (small side dishes). Kimchi is the most well-known, of course, but there are dozens of others that are absolutely delicious. Yummy’s Korean BBQ is a chain that originated in Hawaii, and is located in malls as well as on several of the islands. Banchan choices here usually include macaroni salad (not because it’s Korean, but because this is Hawaii), Musaengchae (pickled radish salad) is a favorite, as well as Edamame cooked with garlic, wilted Chinese Broccoli, sautéed bean sprouts, Korean rolled omelet, red potato salad, and others. My favorite is Korean Cucumber Salad which is easy to make, and goes with almost everything, whether Korean or not.
This simple salad makes a good addition to a summer backyard gathering or a quick salad for a weeknight dinner. It’s a delicious way to serve cucumbers.

6 Servings

1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon sugar

1 large cucumber (unpeeled), sliced into 1/4" slices
1 large green onions, sliced

1 to 2 teaspoons Gochugaru (Korean Red Pepper Powder)
1 tablespoon sesame seeds

  1. Whisk together the rice vinegar, soy sauce, and sugar.
  2. Place the cucumbers and green onion slices in a serving bowl.
  3. Pour the vinegar mixture over and toss well.
  4. Sprinkle with the goghugaru and sesame seeds. Serve immediately or refrigerate until serving.

Amount Per Serving
Calories 30 Calories from Fat 9
Percent Total Calories From:
Fat 29% Protein 12% Carb. 59%

Nutrient Amount per Serving
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 174 mg
Total Carbohydrate 4 g
Dietary Fiber 0 g
Sugars 2 g
Protein 1 g

Vitamin A 5% Vitamin C 5% Calcium 0% Iron 2%

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