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Korean cucumber salad with garlic in a bowl, ready for a picnic

Korean Cucumber Salad with Garlic

A crisp, tangy Korean cucumber salad with garlic that's perfect for picnics—ready in 15 minutes with no cooking required.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 46 -6
Ingredients Method

Ingredients
  

  • 1.5 pounds English cucumbers about 2 large
  • 1 teaspoon kosher salt
  • 4 cloves garlic minced
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon granulated sugar
  • 1 teaspoon gochugaru Korean red pepper flakes
  • 1 tablespoon toasted sesame seeds
  • 2 green onions thinly sliced

Method
 

  1. Slice the cucumbers thinly into rounds, about 1/8-inch thick.
  2. Place the sliced cucumbers in a colander set over a bowl or in the sink, and toss with the kosher salt.
  3. Let the cucumbers sit for 10 minutes to draw out excess moisture.
  4. While the cucumbers rest, whisk together the minced garlic, rice vinegar, soy sauce, sesame oil, sugar, and gochugaru in a small bowl.
  5. Rinse the salted cucumbers under cold water to remove excess salt, then pat them dry with a clean kitchen towel or paper towels.
  6. Transfer the dried cucumbers to a large mixing bowl.
  7. Pour the dressing over the cucumbers and toss gently to coat evenly.
  8. Add the toasted sesame seeds and sliced green onions, and toss again.
  9. Let the salad marinate at room temperature for 10 minutes before serving to allow flavors to blend.
  10. Taste and adjust seasoning if needed, then serve immediately or chill until ready to eat.