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Korean Cucumber Salad Maangchi

Course Salad
Cuisine Korean
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 42kcal

Ingredients

  • 2 English cucumbers
  • 1/2 teaspoon salt
  • 1 tablespoon vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon roasted sesame seeds
  • 1 clove of garlic, minced
  • 1 teaspoon Korean chili flakes (gochugaru)
  • 2 teaspoons sesame oil
  • 1 tablespoon chopped scallions

Instructions

  • Wash the cucumbers and pat them dry. Slice them thinly, and place them in a bowl.
  • Sprinkle salt over the cucumbers and mix well. Let them sit for 10 minutes to draw out excess water.
  • After 10 minutes, squeeze the cucumbers to remove excess water.
  • In a separate bowl, mix vinegar, soy sauce, sugar, roasted sesame seeds, minced garlic, Korean chili flakes, sesame oil, and chopped scallions.
  • Add the cucumber slices to the sauce and mix well.
  • Serve the Korean cucumber salad chilled.

Video

Notes

  • Calories: 42
  • Total Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 367mg
  • Total Carbohydrate: 6g
  • Dietary Fiber: 1g
  • Sugar: 4g
  • Protein: 1g
  • Potassium: 157mg