5-Minute Korean Cucumber Salads (2 Ways)

In a small container, combine Korean chili pepper flakes, vinegar, sugar, toasted sesame oil, sesame seeds, minced garlic, and salt.

Mix the dressing ingredients well. For a deeper, more complex flavor, you can substitute salt with fish sauce.

Trim the ends of the cucumber and slice it into nice, bite-sized pieces.

In a mixing bowl, pour the prepared dressing over the sliced cucumbers.

Toss everything together until the cucumbers are thoroughly coated. Serve immediately for the best texture and flavor.

Trim the ends of the cucumbers. Place them in a plastic bag and gently smash them with a rolling pin or the back of a knife to create uneven surfaces.

Take the smashed cucumbers out of the bag and tear them into bite-sized pieces by hand, then place them in a large mixing bowl.

In a small container, prepare the dressing by combining sugar, vinegar, minced garlic, and salt. Mix well until dissolved.

Pour the dressing over the cucumbers and gently toss everything together with your hands.

For the final touch, add freshly ground toasted sesame seeds for a deep, nutty flavor.

Give it a final mix and transfer to a serving plate. Enjoy!