Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Crisp cucumber slices tossed in a spicy, garlicky dressing of gochugaru, rice vinegar and toasted sesame.
Side dish. Good with Korean barbecue beef, grilled salmon or pork belly. Find a main
Equipment: Mixing bowl
Measures and names
Ingredients
- 2 cucumbers, thinly sliced
- 1 tsp salt
- 1 garlic clove, crushed
- 1-2 tsp gochugaru (Korean chilli flakes)
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp toasted sesame seeds
Method
- Toss the cucumber with the salt in a bowl and leave for 10 minutes.
- Drain off the liquid and pat the cucumber dry with kitchen paper.
- Add the garlic, gochugaru, vinegar and sesame oil and toss well. Sprinkle with sesame seeds and serve.
Swaps and tips
Salting the cucumber first keeps it crunchy and stops the dressing going watery. Best eaten the day it is made. Chilli flakes can stand in for gochugaru, though they are hotter, so use less.
Easy variations
- Add a sliced spring onion
- Use a little sliced red onion
- Add a dash of fish sauce
- Swap rice vinegar for lime juice
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 1 g | 3 g | 1 g | 2 g | 35 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
