Name: Korean Cucumber Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Korean
Ingredients: 2 large cucumbers (preferably Korean or English), thinly sliced; 1/2 teaspoon salt; 2 teaspoons rice vinegar; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 teaspoon sugar; 1 clove garlic, minced; 1 teaspoon gochugaru (Korean red pepper flakes), adjust to taste; 1 green onion, thinly sliced; 1 teaspoon toasted sesame seeds

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If you’re looking for a fast, refreshing side that packs a punch of flavor and color, this Korean Cucumber Salad Recipe is about to become your next obsession. Each crunchy slice is bathed in a tangy, spicy, garlicky dressing that’s simply irresistible, and it comes together in a snap—no stove required! Whether you’re building a Korean banchan spread or just jazzing up your weeknight dinner, the Korean Cucumber Salad Recipe promises a little magic in every bite.

Korean Cucumber Salad Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about the Korean Cucumber Salad Recipe is that it relies on just a handful of cleverly balanced ingredients. Each one brings something unique—be it crunch, flavor, or eye-catching color—to the bowl. Here’s everything you’ll need for salad greatness:

Cucumbers: Opt for Korean or English cucumbers; their thin skin and crisp texture stay crunchy and soak up flavor beautifully.
Salt: Just a sprinkle draws out moisture so your salad isn’t watery, and it kickstarts the flavor-building process.
Rice Vinegar: Adds that irresistible, bright tang that wakes up every other ingredient.
Soy Sauce: Brings savory depth and a bit of gorgeous color.
Sesame Oil: A tiny pour gives a nutty aroma that’s classic in Korean cooking.
Sugar: Just a touch to balance the tart, spicy, and salty components.
Garlic: Freshly minced for bold, aromatic punch—trust me, it makes a big difference.
Gochugaru (Korean red pepper flakes): Essential for that vibrant color and a gentle kick; add more or less based on your spice preference.
Green Onion: Thin slices bring mild onion flavor and a pop of brilliant green.
Toasted Sesame Seeds: A final sprinkle adds crunch and toasty aroma—don’t skip these!

How to Make Korean Cucumber Salad Recipe

Step 1: Prep the Cucumbers

Start by slicing your cucumbers thinly—aim for uniform rounds so every bite is delightfully crisp. Toss the slices in a colander with salt. Let them sit for 10 to 15 minutes; this draws out excess moisture and keeps your salad crisp, not soggy. Afterward, gently squeeze the cucumbers by hand to remove even more liquid before transferring them to a large mixing bowl.

Step 2: Mix the Dressing

In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and gochugaru. This is where the magic happens! The resulting dressing is lively—tangy, savory, peppery, and slightly sweet all at once, ensuring every cucumber slice gets a shower of bold flavors.

Step 3: Combine Everything

Pour the vibrant dressing over your dewatered cucumber slices and toss everything together until nicely coated. Now, sprinkle in the sliced green onion and the toasted sesame seeds. Give it one final, gentle mix to evenly distribute all those delicious, aromatic bits.

Step 4: Chill and Serve

Pop the finished salad into your fridge and let it chill for at least 10 minutes. This little pause lets the flavors meld, softening the rawness of the garlic and letting the dressing soak deep into the cucumbers. When you serve it, each bite will taste like a perfectly balanced mouthful of summer.

How to Serve Korean Cucumber Salad Recipe

Garnishes

A final sprinkle of extra sesame seeds or a few threads of sliced green onion on top really makes the Korean Cucumber Salad Recipe pop on the plate. For added color and a burst of flavor, you might add thin slices of red chili or a handful of microgreens.

Side Dishes

This salad is a natural companion for Korean barbecue, bibimbap, or simple grilled chicken. It’s also wonderful as part of a spread with other banchan dishes—think kimchi, pickled radish, and steamed rice for a complete table.

Creative Ways to Present

For a playful twist, serve the Korean Cucumber Salad Recipe in small jars or cups for individual portions at picnics or parties. You can also pile it atop avocado toast, or fold it into lettuce wraps with grilled proteins for a quick lunch upgrade.

Make Ahead and Storage

Storing Leftovers

If you have leftover Korean Cucumber Salad Recipe, store it in an airtight container in the fridge. The flavors will continue to mellow and meld, but do try to enjoy it within a day—beyond that, the cucumbers may become too soft and lose their wonderful bite.

Freezing

Freezing is not recommended for this salad. The fresh, crunchy cucumbers and delicate dressing simply don’t have the same snappy texture after being thawed. For best results, always enjoy this salad freshly made or stored briefly in the refrigerator.

Reheating

Since this is a cold, no-cook side dish, there’s no need to reheat! Simply give your leftovers a quick toss to redistribute the dressing, and serve straight from the fridge for a crisp and cool bite.

FAQs

Can I use regular cucumbers instead of Korean or English cucumbers?

You can, but try to peel off most of the tough skin and scoop out some of the seeds to keep your salad as crisp as possible. Thin-skinned, seedless cucumbers almost always yield a tastier Korean Cucumber Salad Recipe.

How spicy is the Korean Cucumber Salad Recipe?

The heat comes from gochugaru, which can be dialed up or down to your preference. If you prefer a milder version, use less, or for a fiery kick, add a touch more!

Is this salad vegan and gluten-free?

It’s fully vegan as written, and you can make it gluten-free by replacing regular soy sauce with tamari or a gluten-free soy sauce.

Can I make the Korean Cucumber Salad Recipe in advance?

Absolutely! It actually benefits from a brief chill, so making it an hour ahead is ideal. Just know that it’s best eaten within a day for maximum crunch and brightness.

What other vegetables can I add?

Thinly sliced radish, carrots, or even bell peppers are delicious additions. The recipe is flexible, but classic simplicity really lets the cucumber shine.

Final Thoughts

If you’ve never made a Korean Cucumber Salad Recipe before, now is your perfect opportunity. With its irresistible crunch, zippy dressing, and a freshness that’s hard to beat, it’s the side dish that might just steal the show. Dive in and give it a try—your taste buds will thank you!

Korean Cucumber Salad Recipe

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4.7 from 11 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This Korean Cucumber Salad recipe is a refreshing and flavorful side dish that pairs perfectly with any Korean meal or as a light snack on its own. The combination of crisp cucumbers, savory soy sauce, nutty sesame oil, and spicy gochugaru creates a harmonious blend of flavors that will tantalize your taste buds.

Ingredients

Scale

Cucumbers:

2 large cucumbers (preferably Korean or English), thinly sliced

Dressing:

1/2 teaspoon salt
2 teaspoons rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
1 clove garlic, minced
1 teaspoon gochugaru (Korean red pepper flakes), adjust to taste

Garnish:

1 green onion, thinly sliced
1 teaspoon toasted sesame seeds

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Instructions

Prepare Cucumbers: Place the sliced cucumbers in a colander and sprinkle with salt. Let sit for 10–15 minutes to draw out excess moisture. Squeeze cucumbers gently to remove remaining liquid and transfer to a bowl.
Make Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, garlic, and gochugaru. Pour over cucumbers and toss to combine.
Add Garnish: Mix in sliced green onion and sesame seeds. Chill for 10 minutes before serving.