Spicy Korean Cucumber Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cucumber (s)
- 1 spring onion (s), cut into thin rings
- 2 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 tablespoon sesame oil, dark, toasted
- 2 tablespoon sugar
- 2 teaspoons salt
- Chili powder, Korean
- Sesame, toasted
Print Recipe
Pin Recipe Instructions
- Cut the cucumber into thin slices. Put in a bowl and season well with salt. Let them steep for 20-30 minutes so that they lose a lot of water and become soft. Then rinse the cucumbers well and squeeze out the excess moisture.
- Now put the cucumbers in a bowl. Add rice vinegar, soy sauce, sesame oil, sugar, 2/3 of the spring onions and, if you like, the chili powder and mix everything well.
- Pour into small bowls and decorate with toasted sesame seeds and the rest of the spring onions.
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