This is a quick (10 minutes max) cucumber dish that is perfect to serve alongside teriyaki meat sticks, lemon grass tofu, and Korean hamburger patties. It’s a very refreshing salad that everyone will enjoy.
Japanese cucumbers are the best choice for this salad. They are super crispy with tender skins and have very few seeds. I always have a big jar of gochugaru (Korean chili flakes) on hand. The chili flakes add a subtle heat and beautiful pop of color to salads like this one.
We have some beautiful cilantro growing in the garden so I added a few tender leaves to the salad. If you’re not a fan of cilantro, use thinly sliced green onions or chives. If you are not planning to eat the salad right away, store cucumbers and dressing separately until ready to serve.
- 1 Japanese cucumber (about 5 ounces)
- 1 tablespoon soy sauce (Kikkoman recommended)
- 2 tablespoons rice vinegar (unseasoned)
- 2 teaspoons sugar
- ½ teaspoon gochugaru (Korean red chili flakes)
- ¼ - ½ teaspoon roasted sesame seeds
- few sprigs of fresh cilantro torn into pieces (may substitute thinly sliced green onions or chives)
- Slice the cucumbers into thin rounds, about ⅛th-inch thick.
- Combine the soy sauce, rice vinegar, and sugar in a small bowl. Mix well until sugar has dissolved. Mix in gochugaru and and most of the sesame seeds.
- Place cucumbers in a low sided bowl. Spoon sauce over the cucumbers. Sprinkle remaining sesame seeds over the top followed by the cilantro.
