Korean Cucumber Salad

Korean Cucumber Salad

97 Reviews 19 Pics
  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    25 m
grneyedmustang
Recipe by  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!!”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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.

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Reviews (97)

Rate This Recipe
JFSOO
43

JFSOO

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.

Brandon and Alaina
40

Brandon and Alaina

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

Lori VE
36

Lori VE

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!

More Reviews

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Nutrition

Amount Per Serving (2 total)

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

Based on a 2,000 calorie diet

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Thai Cucumber Salad

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Refreshing Korean Cucumber Salad