Easy Korean Cucumber Salad Recipes

KOREAN CUCUMBER SALAD

Steps:

• In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
• 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.

KOREAN CUCUMBER SALAD (OI MUCHIM 오이무침)

Steps:

• Slice cucumbers into thin slices. Around 1/8 inch (3 mm).
• Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers.
• Then, add 1/2 tsp chili powder and sesame seeds. Mix and taste. Add more chili powder if you want. Doing it in this order allows you to taste and control the amount of chili powder based on how spicy you want it.
• Add chopped green onions and mix again.
• YOU ARE DONE!! Serve immediately for the most fresh and crunchy cucumber flavor. You can also let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving.

EASY KOREAN CUCUMBER SALAD (OI MUCHIM)

Steps:

• Thinly slice the cucumber to about 1/4 inch thickness. Combine all dressing ingredients in a bowl.
• Add the sliced cucumbers to a large mixing bowl. Add onion, green onion, garlic, and dressing over the cucumbers.
• Toss well with your hands or a pair of tongs until the cucumbers are evenly coated, about 2-3 minutes. Serve immediately and enjoy!

EASY KOREAN CUCUMBER SALAD

Steps:

• Thinly slice cucumber.
• In a bowl, mix sliced cucumber with soy sauce, sesame oil, rice vinegar and chili powder.
• Toast sesame seeds in a dry pan until fragrant, let cool and sprinkle over cucumber salad.
• Chill salad for at least 30 minutes before serving.
• You might want to add some salt, so try for saltiness before serving because the soy sauce amount isn't very high. You can also add more chili powder if you want some more heat.

REFRESHING KOREAN CUCUMBER SALAD

Steps:

• Place sliced cucumbers in a large bowl and sprinkle evenly with sea salt; allow liquid to drain from cucumbers, about 15 minutes. Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
• Mix rice vinegar, rice wine, sesame oil, honey, lemon juice, green onion, sesame seeds, walnuts, garlic, Korean red pepper powder, and ground black pepper in a bowl; add cucumbers and toss. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.