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Korean Fermented Cucumber Salad

A refreshing salad with crispy cucumbers, zesty seasonings, and a hint of umami, perfect as a side dish for any meal.
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Prep Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Korean
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium-sized cucumbers, thinly sliced Crisp and fresh for the best texture
  • 1 tablespoon salt To draw out moisture from cucumbers
  • 4 cloves garlic, minced Adds depth of flavor
  • 1 tablespoon ginger, grated For a hint of warmth
  • 2 tablespoons Korean red pepper flakes Adjust based on spice preference
  • 3 tablespoons vinegar Rice vinegar is ideal
  • 1 tablespoon sugar To balance the flavors
  • 2 tablespoons sesame oil Adds richness
  • 2 green onions chopped For garnish

Method
 

Preparation
  1. Start by rinsing and slicing the cucumbers thinly. Sprinkle salt over them and let them sit in a bowl for about 10 minutes to draw out moisture.
  2. In a separate bowl, combine minced garlic, grated ginger, Korean red pepper flakes, vinegar, sugar, and sesame oil. Mix well until the sugar dissolves.
  3. Drain any excess liquid from the cucumbers. Add the cucumber slices to the marinade and toss to coat.
  4. Let the salad sit for at least 15 minutes to enhance the flavors.
  5. Before serving, sprinkle chopped green onions on top. Enjoy immediately, or refrigerate for a chilled serving.

Notes

For substitutions, you can swap cucumbers for zucchini or use different types of vinegar if needed. Allowing the salad to marinate longer will deepen its flavors.