If you’re craving something bright, tangy, and just a little bit spicy, this Korean Cucumber Salad Recipe is an absolute must-try. It’s a refreshing side that balances crisp cucumbers with a flavorful punch of garlic, chili, and sesame, making every bite a delicious symphony of textures and tastes. Perfect for hot days or as a lively accompaniment to any meal, this salad is simple, quick, and irresistibly addictive.
Ingredients You’ll Need
As with many Korean dishes, the magic lies in the simplicity and balance of these ingredients. Each one plays a crucial role—whether adding crunch, tang, spice, or that unmistakable savory depth—making this Korean Cucumber Salad Recipe come alive.
- Mini cucumbers or regular cucumbers (5 mini or 2–3 regular): Fresh cucumbers provide the crisp, cool base for the salad.
- Salt (1 tsp): Draws out excess moisture from the cucumbers to keep the salad crunchy.
- Soy sauce (1.5 tsp): Adds a salty, umami depth that ties all the flavors together.
- Minced garlic (1 tsp): Injects a pungent, aromatic kick that brightens the salad.
- Rice vinegar (3 tbsp): Gives the salad its signature tangy zip.
- Chili oil (2–3 tsp): Brings just the right amount of heat to awaken the palate.
- Sugar (3 tsp): Balances the acidity and spice with gentle sweetness.
- Sesame oil (1 tsp): Adds a warm, nutty undertone essential to Korean flavors.
- Sesame seeds (2 tsp, optional): A toasty garnish that adds subtle crunch and nuttiness.
- Green onions (3 tbsp, diced, optional): Provide a fresh, mild onion flavor and a pop of green color.
How to Make Korean Cucumber Salad Recipe
Step 1: Prepare the Marinade
Start by whisking together minced garlic, sugar, sesame seeds, and diced green onions in a small bowl. Pour in the soy sauce, rice vinegar, chili oil, and sesame oil. Mix thoroughly until the sugar begins to dissolve, creating a perfectly balanced dressing that will coat the cucumbers in bold flavor.
Step 2: Prepare the Cucumbers
Whether you spiralize or thinly slice your cucumbers, the key is to ensure they hold their refreshing crunch. Place the cut cucumbers in a colander and sprinkle evenly with salt. Let them sit for 8 to 12 minutes; this step draws out excess moisture so the salad won’t turn soggy. Rinse the cucumbers with cold water to remove extra salt, then gently pat them dry with paper towels.
Step 3: Combine
Transfer the cucumbers into a large mixing bowl and pour the vibrant marinade on top. Gently toss everything together, making sure each cucumber slice is luscious and well-coated in the flavorful dressing.
Step 4: Serve
Arrange the salad on a serving plate or bowl. For a finishing touch, sprinkle extra sesame seeds and green onions over the top. Serve this Korean Cucumber Salad Recipe immediately to enjoy its crisp freshness and exciting flavors at their best.
How to Serve Korean Cucumber Salad Recipe
Garnishes
A sprinkle of toasted sesame seeds or finely chopped green onions adds texture and a pop of color, enhancing both the look and flavor of your salad. Fresh chili flakes can also be sprinkled on top if you want an extra layer of heat.
Side Dishes
This salad pairs beautifully with Korean staples like grilled meats, bibimbap, or steamed rice. It also complements lighter dishes such as seafood or tofu, providing a zesty contrast that elevates the entire meal.
Creative Ways to Present
If you want to impress guests, serve your Korean Cucumber Salad Recipe in small individual bowls or on crisp lettuce leaves as refreshing cups. You can also layer it alongside cold noodles or use it as a crunchy component in wraps and sandwiches for added flair.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator. It’s best enjoyed within a day or two because the cucumbers may soften over time, but the flavors will remain deliciously vibrant.
Freezing
This Korean Cucumber Salad Recipe is not ideal for freezing since cucumbers tend to lose their crispness and become watery after thawing. It’s always best to enjoy this salad fresh.
Reheating
Since this is a cold salad, reheating is not recommended. Instead, give the salad a gentle toss before serving to redistribute the dressing and freshen up the flavors if it has been refrigerated.
FAQs
Can I use regular cucumbers instead of mini cucumbers?
Absolutely! Regular cucumbers work just as well. Thin slicing or spiralizing them helps keep the texture right for this salad.
Is this salad very spicy?
The heat level depends on how much chili oil you add. Starting with 2 teaspoons keeps it mild with a gentle kick. You can always add more if you love extra spice.
Can I make this salad vegan?
Yes! This recipe is naturally vegan since it uses soy sauce and plant-based ingredients. Just double-check your soy sauce to ensure it is vegan-friendly.
How long does the flavor last in the refrigerator?
The salad tastes best fresh but will keep well for 1 to 2 days. After that, the cucumbers might soften, but the flavors will still be tasty.
What can I substitute for chili oil?
If you don’t have chili oil, try a pinch of red pepper flakes or a dash of hot sauce to add some heat without losing the authentic flavor profile.
Final Thoughts
There’s something truly magical about the combination of crisp cucumbers and bold, tangy Korean flavors, which is exactly why this Korean Cucumber Salad Recipe has become a personal favorite to share. It’s easy, refreshing, and incredibly versatile—perfect whenever you want to brighten up any meal. Give it a try, and you might just find yourself making it again and again!
Print
Korean Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegan
Description
A refreshing and quick Korean Cucumber Salad featuring crisp cucumbers dressed in a savory, slightly spicy marinade made with soy sauce, garlic, rice vinegar, chili oil, and sesame. Perfect as a light side dish or appetizer, ready in just 15 minutes.
Ingredients
Cucumbers
- 5 mini cucumbers, or 2–3 regular cucumbers, spiralized or thinly sliced
- 1 tsp salt
Marinade
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2–3 tsp chili oil
- 3 tsp sugar
- 1 tsp sesame oil
- 2 tsp sesame seeds (optional)
- 3 tbsp green onions, diced (optional)
Instructions
- Prepare the Marinade: In a small bowl, combine the minced garlic, sugar, sesame seeds, and diced green onions. Pour in the soy sauce, rice vinegar, chili oil, and sesame oil. Whisk everything together until the marinade is well blended and the sugar dissolves slightly, creating a flavorful dressing.
- Prepare the Cucumbers: Spiralize or thinly slice the cucumbers and place them in a colander. Sprinkle with salt and let them sit for 8-12 minutes to draw out excess moisture. After resting, rinse the cucumbers thoroughly with cold water and gently pat them dry using a paper towel to ensure crispness.
- Combine: Transfer the prepared cucumbers to a large mixing bowl. Pour the marinade over the cucumbers and gently toss until they are evenly coated with the flavorful dressing.
- Serve: Transfer the dressed cucumbers to a serving plate or bowl. Garnish with extra sesame seeds and green onions if desired. Serve immediately to enjoy the fresh, crunchy texture and vibrant flavors.
Notes
- For extra crunch, chill the cucumbers before serving.
- You can adjust the chili oil quantity based on your preferred spice level.
- This salad is best eaten fresh but can be stored in the refrigerator for up to 1 day.
- Using mini cucumbers provides a sweeter and less watery texture compared to regular cucumbers.
