1. Slice the cucumbers:
Wash the cucumbers thoroughly and cut them into thin slices or half moons. Place them in a bowl.
2. Salt the cucumbers:
Add 1 tbsp salt and mix well. Let the cucumbers sit for about 10 minutes so they release excess water.
3. Squeeze out the water:
Gently squeeze the cucumbers with your hands or drain them in a sieve.
Reason: Removing excess water keeps the cucumbers crunchy and allows the marinade to coat them more intensely without becoming watery.
4. Prepare the marinade:
In a small bowl mix vinegar, oil, minced or pressed garlic, chili flakes and sesame seeds.
5. Marinate the cucumbers:
Add the cucumbers to the marinade and toss well until everything is evenly coated.
6. Let it rest briefly:
Allow the salad to sit for about 5 minutes so the flavors can blend.
7. Serve:
Stir once more and serve the Korean cucumber salad as a fresh side dish with rice bowls, noodle dishes or Asian meals.
Nutrition Facts (per serving)
- Calories: approx. 80 kcal
- Protein: 2 g
- Carbohydrates: 7 g
- Fat: 5 g
- Fiber: 2 g
