Korean Cucumber Salad is a refreshing and delicious side dish to serve alongside barbecued meat and white rice. It only takes a few minutes to prepare, and you can also just eat it as a snack!
Sometimes people like to salt the cucumbers first to release and discard the excess liquid, but I find that it’s not necessary if you plan on eating them right away! And I feel like this Korean cucumber salad recipe is best eaten right after it’s prepared.
Feel free to play around with the ratio of ingredients. Some people prefer it tangier or spicier. I like to be able to taste the toasted sesame oil, so I prefer to make that the main ingredient.
TYPE OF CUCUMBER: Persian cucumbers are my favorite to use for this because they have thin skin, no seeds, and they’re nice and crunchy! They also don’t release as much liquid as other kinds. If you can’t find Persian cucumbers, you can use English cucumbers and core out the seeds.
Important note about salt: The dish will get saltier the longer the cumbers sit, so if you plan on letting them sit overnight, reduce the amount of soy sauce/salt. I like to eat them immediately after making them.