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!!

Recipe Summary

prep:
20 mins
cook:
5 mins
total:
25 mins
Servings:
2
Yield:
2 Servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

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

Reviews (124)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(54)

Most helpful critical review

Rating: 3 stars
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
(59)
162 Ratings
  • 5 star values: 58
  • 4 star values: 58
  • 3 star values: 28
  • 2 star values: 13
  • 1 star values: 5
Rating: 3 stars
02/17/2011
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. Read More
(59)
Rating: 5 stars
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
(54)
Rating: 4 stars
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
(49)
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Rating: 5 stars
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
(46)
Rating: 5 stars
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
(28)
Rating: 4 stars
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
(13)
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Rating: 3 stars
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
(12)
Rating: 5 stars
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
(10)
Rating: 4 stars
09/13/2005
This was very tasty and a good side dish to serve with Korean BBQ Beef from this site. Read More
(10)