Korean Cucumber Salad

Korean Cucumber Salad

grneyedmustang

"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

25 m servings 98 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 14 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  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.

Reviews

Read all reviews 105
  1. 136 Ratings

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Most helpful positive review

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!

Most helpful critical review

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 ne...

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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!

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 ...

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 ...

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 ne...

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...

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 recipe...

I can't speak to the authenticity of this recipe, having never experienced the real thing before, but I know what I like, and the dressing for this salad was far too astringent. I would increase...

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!

I really liked this recipe - cukes, carrots with a twist. I added a little zucchini and red pepper since they were left over in the fridge. I served it with BBQ chicken and thought it was a nice...

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