Search thousands of recipes reviewed by home cooks like you.

Korean Cucumber Salad

Korean Cucumber Salad

  • Prep

  • Cook

  • Ready In

grneyedmustang

When I lived in Korea, I was shown this Korean Cucumber salad, made with cucumbers, green onions, and sesame seeds. Goes good with Bulgogi (Korean Barbecued Beef) from this site!!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 14 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
  2. Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

JFSOO
45
11/29/2005

This was a nice, refreshing and easy "banchan" (korean sidedish). I often make it without the carrots, but increase the green onion. I like it with a little bit of sugar added, but it's nice as is.

Lori VE
44
11/21/2008

This is excellent. The second time I made it I used sesame oil instead of vegetable, Rice vinegar and added some Gari (pickled ginger) Brought it to work and everyone raved!

Brandon VanSickle
43
10/26/2005

This was really yummy. We made it a whole meal by pairing it with two other recipes from this site, Korean BBQ Beef and Korean squash as well as some jasmine rice. I added about 1tsp of sugar and next time I won't use quite as much red pepper flakes...Rachel