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Korean-style sesame garlic cucumber salad in a white bowl with fresh herbs and sesame seeds

Punchy Korean-Style Sesame and Garlic Cucumber Salad with Fresh Herbs

This Korean-style cucumber salad is crisp, garlicky, and packed with sesame flavor. It comes together in minutes and is the perfect refreshing side for any meal.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large English cucumbers or 4 Persian cucumbers
  • 1 tablespoon kosher salt
  • 3 cloves garlic minced
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon gochugaru Korean red pepper flakes
  • 1 teaspoon sugar
  • 2 tablespoons toasted sesame seeds
  • 1/4 cup mixed fresh herbs cilantro and mint, chopped

Method
 

  1. Slice the cucumbers into thin rounds or half-moons. Place in a colander and toss with the salt. Let sit for 10 minutes to draw out excess water.
  2. After 10 minutes, rinse the cucumbers briefly under cold water and gently squeeze out as much liquid as possible. Pat dry with a clean towel.
  3. In a medium bowl, whisk together the minced garlic, soy sauce, rice vinegar, sesame oil, gochugaru, and sugar until the sugar dissolves.
  4. Add the drained cucumbers to the bowl and toss well to coat with the dressing.
  5. Fold in the toasted sesame seeds and fresh herbs. Serve immediately or refrigerate for up to 30 minutes to let flavors meld.