-
-
My review
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!!"
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 98 calsOriginal recipe yields 2 servings (2 Servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 98 calories; 7 g fat; 8.1 g carbohydrates; 2.6 g protein; 0 mg cholesterol; 14 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 122155 Ratings
-
-
-
-
-
Most helpful positive review
11/21/2008
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!
Most helpful critical review
2/16/2011
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 ne...
Most helpful
Most positive
Least positive
Newest
2/16/2011
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 ne...
11/21/2008
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!
11/29/2005
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 ...
8/6/2005
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 ...
10/16/2005
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...
5/21/2010
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!
1/23/2011
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...
3/29/2006
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...
9/29/2005
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 recipe...