I’ve recently been on a single-ingredient-salad kick (see Raw Carrot Salad) and this Korean Cucumber Salad is another worthy contender in the mix. Already being a big fan of cucumbers all on their own, dousing them in a delicious Korean-inspired dressing only makes them that much more irresistible. Whether as a crispy, refreshing snack or a balanced, textural side dish, this simple salad performs admirably in any context.
The concept of such a simple salad is becoming increasingly appealing in its versatility. Keeping the ingredients minimal to a few essentials, ensures the cucumbers are highlighted as the brawn of the dish and there are no competing tastes. Simply toss cucumber slices 🥒, garlic, and green onions in a gochujang and soy sauce based dressing and the result is a beautiful, understated dish that’s so easy to serve alongside a hearty main dish, like Korean Chuck Roast or enjoy completely alone.
This recipe is super easy to scale ⚖️ up or down from single serve all the way up to feeding a crowd. Since I’ve started making it, it’s served as both a snack several times a week during busy weekdays and as a requested side dish I bring to family dinners. This crunchy, spicy bowl has become an absolute must everytime Korean Chuck Roast and steamed rice are on the menu (about every 2 weeks lately 😄🇰🇷). Its juices soak into plain steamed rice delightfully and it’s an amazing flavor and texture complement to the rich shreddy beef 🍖.
