Korean Cucumber Salad

Name: Korean Cucumber Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 Servings
Ingredients: ¼ cup white vinegar; ¼ teaspoon black pepper; ½ teaspoon red pepper flakes; 1 teaspoon vegetable oil; 2 tablespoons sesame seeds; 1 cucumber, thinly sliced; ½ green onion, sliced; ½ carrot, julienned

Rating: 3.93 stars

162 Ratings
124 Reviews
29 Photos

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!!

By Paula Stotts

Gallery

Recipe Summary

prep:

20 mins

cook:

5 mins

total:

25 mins

Servings:

Yield:

2 Servings

Nutrition Info

Ingredients

Original recipe yields 2 servings

The ingredient list now reflects the servings specified

¼ cup white vinegar
¼ teaspoon black pepper
½ teaspoon red pepper flakes
1 teaspoon vegetable oil
2 tablespoons sesame seeds
1 cucumber, thinly sliced
½ green onion, sliced
½ carrot, julienned

Directions

Step 1

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

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Step 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.

Nutrition Facts

Per Serving:

98 calories; protein 2.6g 5% DV; carbohydrates 8.1g 3% DV; fat 7g 11% DV; cholesterol 0mg; sodium 14.5mg 1% DV. Full Nutrition

Reviews (124)

Most helpful positive review

Lori VE

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! Read More

Helpful

(54)

Most helpful critical review

honey chile

02/18/2011

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. Read More

Helpful

(59)

162 Ratings

5 star values: 58
4 star values: 58
3 star values: 28
2 star values: 13
1 star values: 5

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

honey chile

02/17/2011

Helpful

(59)

Lori VE

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! Read More

Helpful

(54)

JFSOO

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 is. Read More

Helpful

(49)

Brandon VanSickle

10/26/2005

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 Read More

Helpful

(46)

ADIBAX

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 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! Read More

Helpful

(28)

TaraPDX

05/24/2010

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! Read More

Helpful

(13)

Alberta Rose

01/25/2011

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 the oil and choose sesame over vegetable use rice vinegar and add a teaspoon or two of sugar. Otherwise the dressing is extremely unbalanced resulting in something tart and sour. Read More

Helpful

(12)

Cooking in WA

03/29/2006

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. Read More

Helpful

(10)

ROBINANNE2

09/13/2005

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

Helpful

(10)

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Nutritional Information

Korean Cucumber Salad

Servings Per Recipe: 2
Calories: 97.8

% Daily Value *

protein: 5 %

carbohydrates: 3 %

exchange other carbs:

dietary fiber: 9 %

sugars:

fat: 11 %

saturated fat: 5 %

cholesterol:

vitamin a iu: 60 %

niacin equivalents: 11 %

vitamin b6: 10 %

vitamin c: 8 %

folate: 6 %

calcium: 11 %

iron: 10 %

magnesium: 17 %

potassium: 8 %

sodium: 1 %

thiamin: 11 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Korean Cucumber Salad

1 of 124

All Reviews

honey chile

02/17/2011

Helpful

(59)

Lori VE

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!

Helpful

(54)

JFSOO

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 is.

Helpful

(49)

Brandon VanSickle

10/26/2005

Helpful

(46)

ADIBAX

10/16/2005

Helpful

(28)

TaraPDX

05/24/2010

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!

Helpful

(13)

Alberta Rose