Korean Cucumber Salad Recipe - Allrecipes.com
Korean Cucumber Salad Recipe
  • READY IN 25 mins

Korean Cucumber Salad

Recipe by  

"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 Edit and Save

Original recipe makes 2 Servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 5 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2005

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.

 
Most Helpful Critical Review
Feb 17, 2011

This is alright, but not great. The recipe should specify RICE vinegar as white vinegar is to pungent. There should also be some honey as is traditionally use in Korea. The sesame seeds don't need to be fried, just toast them in a dry pan. Replace the vegetable oil with dark sesame oil and add directly to the sauce mixture.

 
Nov 21, 2008

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!

 
Oct 26, 2005

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

 
Oct 16, 2005

I really liked this dish. I used carrot sticks in mine and marinated mine for several hours before serving. I will have to cut down on the red pepper flakes next time, because it was a tad bit too spicy for me, but I will be making this again. Oh, and I got ahead of myself and didn't saute the sesame seeds (just threw all the ingredients in a container) oops. But it still came out good. It was the perfect compliment to rice and beef bulgogi, also from this site. Thanks!

 
Sep 29, 2005

These were good. I am a wimp when it comes to hot stuff but I was able to handle the red pepper. It was offset by the vinegar and it went well with the Korean Squash and the Korean Beef recipes from this site.

 
May 24, 2010

This was great. I used rice vinegar, sesame oil, and garlic chili sauce instead of white vinegar, vegetable oil and red pepper flakes. It turned out perfect!

 
Sep 13, 2005

This was very tasty and a good side dish to serve with Korean BBQ Beef from this site.

 

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Nutrition

  • Calories
  • 98 kcal
  • 5%
  • Carbohydrates
  • 8.1 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 14 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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