Korean Cucumber Salad | How to make Korean Cucumber Salad | Chef Harpal Singh

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while being lower in calories.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier with good fats, while canola is more budget-friendly.

Take a bowl to prepare the dressing.

Add 2 tablespoons of vinegar to the bowl.

Add 2 tablespoons of soy sauce.

Add 1 tablespoon of sugar.

Add about 1 teaspoon of salt.

Add 1 teaspoon of chili flakes.

Add sesame seeds (toasted if preferred).

Mix the dressing well to dissolve the sugar and combine the flavors.

Take 1 cucumber and wash it thoroughly.

Cut the cucumber into thin slices with the skin on.

Soak the cucumber slices in the dressing and mix well.

Let the salad sit for about 3-4 hours to allow the cucumber to soften and absorb the flavors.

Serve the salad and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens