READY IN 25 mins

Korean Cucumber Salad

Read Reviews (95)

"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!!" — grneyedmustang

Directions

In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
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

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.

—JFSOO

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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.

—honey chile

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121 Ratings

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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

—Brandon and Alaina

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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!

—Lori VE

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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!

—ADIBAX

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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.

—COOTIESMOM

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Sep 13, 2005

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

—ROBINANNE2

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Mar 29, 2006

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, refreshing yet spicy side.

—Cooking in WA

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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.

Nutritional Information

Korean Cucumber Salad

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 98
Calories from Fat: 63

% Daily Value *
Total Fat 7g 11 %
Saturated Fat 1.1g 5 %
Cholesterol 0mg 0 %
Sodium 14mg < 1 %
** Potassium 267mg 7 %
Total Carbohydrates 8.1g 3 %
Dietary Fiber 2.4g 9 %
Protein 2.6g 5 %
Sugars 2.6g
Vitamin A 60 %
Vitamin C 8 %
Calcium 14 %
Iron 18 %
** Thiamin 11 %
** Niacin 11 %
** Vitamin B6 10 %
** Magnesium 17 %
** Folate 12 %

* 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.