A crisp Korean cucumber salad with sesame, garlic, and a clean spicy tang, cold, crunchy, and perfect next to any bowl or grill.
Hook β¨
Ten minutes, zero cooking, and that bright addictive crunch that wakes up the whole meal.
β±οΈ Prep: 10 min
π₯ Cook/Bake: 0 min
ποΈ Rest: 20 min
β° Total: 30 min
Nutritional Value
π₯ Calories: ~90 kcal
πͺ Protein: ~2 g
πΎ Carbohydrates: ~9 g
π§ Fat: ~5 g
π₯ Fiber: ~2 g
π₯ 90 kcalπͺ 2 g proteinπ 9 g carbsπ§ 5 g fatπΎ 2 g fiber
Macro Split (kcal)
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Macro grams
Advice
Salt and drain the cucumbers. It keeps them crisp and stops the salad from turning watery.
Why it works π‘
Gochugaru blooms in the vinegar and soy, sesame oil adds depth, and the quick salting pulls out water while locking in crunch.
Twist πΆοΈ
Add 150 g radish, thin sliced (1Β½ cups / 5.3 oz) for extra bite, or add 5 g grated ginger (1 tsp / 0.18 oz) for a brighter finish.
Status
Cold crunchy cucumber sesame salad with a spicy tang, the simplest Korean side that steals the show π₯β¨ #grannyzen #Salads #cucumber_sesame_salad_with_gochugaru #korean_cuisine
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