Korean Cucumber Salad Recipe
If you are on the lookout for a refreshing, vibrant, and truly addictive side dish, this Korean Cucumber Salad Recipe is about to become your new go-to. Crisp cucumbers soaked in a lively blend of garlic, soy sauce, and chili oil create a perfect harmony of spicy, tangy, and sweet flavors that uplift any meal. Whether you’re craving a quick snack or a crowd-pleasing appetizer, this salad’s bright textures and zesty dressing make it irresistibly delightful.
Ingredients You’ll Need
The magic of this Korean Cucumber Salad Recipe lies in its simplicity—every ingredient is thoughtfully chosen to add brightness, crunch, and depth without overwhelming the palate. From the vibrant cucumbers to the nutty sesame oil, each component plays a key role in crafting this easy yet memorable dish.
- Cucumbers: Crisp and cool, they are the base that brings satisfying crunch and freshness.
- Salt: Draws out excess moisture to keep the cucumbers perfectly snappy, not soggy.
- Soy sauce: Adds depth and umami to balance the tang of vinegar perfectly.
- Minced garlic: Packs a punch of savory aroma that infuses the dressing with boldness.
- Rice vinegar: Brightens the salad with its mild acidity, enhancing all the flavors.
- Chili oil: Brings a warm, spicy kick that awakens the taste buds gently.
- Sugar: Balances tartness and spice with a subtle sweetness.
- Sesame oil: Offers a toasty, nutty richness that rounds out the dressing beautifully.
- Sesame seeds (optional): Provide a delightful crunch and extra nuttiness as a garnish.
- Green onions (optional): Add a pop of color and a mild oniony zest that complements the cucumbers.
How to Make Korean Cucumber Salad Recipe
Step 1: Prepare the Marinade
Start by mixing together minced garlic, sugar, sesame seeds, and diced green onions in a small bowl. Then, pour in soy sauce, rice vinegar, chili oil, and sesame oil. Whisk everything together vigorously until the sugar starts to dissolve and the flavors fully meld. This vibrant dressing will be the backbone of your salad’s bold, balanced flavor profile.
Step 2: Prepare the Cucumbers
Next, get your cucumbers ready by spiralizing or thinly slicing them into bite-sized pieces to maximize their texture and flavor absorption. Place the sliced cucumbers in a colander and sprinkle generously with salt. Let them rest for about 8 to 12 minutes—this crucial step draws out excess moisture, preserving that fresh crunch we all crave. After the wait, rinse them thoroughly with cold water to remove the excess salt and gently pat dry with a paper towel.
Step 3: Combine
Now it’s time to bring it all together. Transfer the cucumbers into a large mixing bowl and pour your beautifully blended marinade over the top. Toss gently so each cucumber piece is evenly coated, ensuring every bite bursts with the lively flavors you’ve crafted in your dressing. The result is a perfectly balanced salad with just the right amount of tang, sweetness, and spice.
Step 4: Serve
Finally, plate your Korean Cucumber Salad Recipe in a pretty bowl or on a decorative dish. Sprinkle with extra sesame seeds and green onions if you like an added flourish of texture and color. Serve immediately so the cucumbers retain all their crisp, refreshing qualities, and enjoy that irresistible crunch with every mouthful.
How to Serve Korean Cucumber Salad Recipe
Garnishes
Garnishes like toasted sesame seeds and finely chopped green onions aren’t just for looks—they add bursts of nutty flavor and a touch of fresh sharpness that elevate the salad’s overall taste. Feel free to sprinkle these liberally for a welcoming finish that invites everyone at the table to dive in.
Side Dishes
This Korean Cucumber Salad Recipe pairs beautifully with grilled meats, spicy fried chicken, or even a bowl of steaming hot rice. Its cooling and zesty nature creates a perfect balance, cutting through richer, heavier flavors and adding brightness to your meal. It’s also a refreshing complement to Korean barbecue or even casual picnics.
Creative Ways to Present
For a fun twist, serve the salad in small individual cups or lettuce wraps for easy, bite-sized snacks. You can also layer it on top of cold noodles or use it as a topping for tacos or sandwiches to add an unexpected crunch and tangy zing. Presentation is your playground, so don’t be shy about experimenting!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep them in an airtight container in the refrigerator. The flavors actually deepen over time, but the cucumbers may soften slightly after a day or two, so enjoy within 2-3 days for the best texture and freshness.
Freezing
Freezing this salad is not recommended. Cucumbers have a high water content, so freezing will break down their texture and leave you with a soggy mess upon thawing.
Reheating
This salad is best served cold or at room temperature and does not require reheating. If you prefer it chilled, just give it a quick stir and pop it in the fridge before serving.
FAQs
Can I use regular cucumbers instead of mini cucumbers?
Absolutely! Regular cucumbers work perfectly well for this Korean Cucumber Salad Recipe. Just make sure to spiralize or slice them thinly to maintain that light, crunchy texture.
Can I adjust the spice level in this recipe?
Definitely! The chili oil is the main source of heat here, so you can use less if you prefer a milder flavor, or add more for a fiery kick. Customize it to suit your taste buds.
Is this recipe gluten-free?
It can be! Just use gluten-free soy sauce or tamari instead of regular soy sauce, and your Korean Cucumber Salad Recipe will be safe for a gluten-free diet.
How long should I salt the cucumbers?
About 8 to 12 minutes is ideal. This timing draws out enough moisture to keep the cucumbers crunchy without making them too salty or limp.
Can I add other vegetables to this salad?
Yes! Thinly sliced carrots or radishes can add extra crunch and color. Just be sure to adjust the seasoning slightly to maintain the balance of flavors.
Final Thoughts
Once you try this Korean Cucumber Salad Recipe, you’ll wonder how you ever lived without it. It’s fast, fresh, and endlessly versatile—a total game changer for quick meals or impressive sides. So grab your cucumbers and get ready to fall in love with a salad that’s as easy as it is delicious!
Print
Korean Cucumber Salad Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Korean Cucumber Salad is a refreshing and flavorful side dish featuring thinly sliced cucumbers in a tangy, slightly spicy marinade made from soy sauce, rice vinegar, chili oil, garlic, and sesame oil. Ready in just 15 minutes, it’s perfect for a quick appetizer or accompaniment to Korean meals.
Ingredients
Main Ingredients
- 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.
- Prepare the Cucumbers: Spiralize or thinly slice the cucumbers, then 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 dry with a paper towel.
- Combine: Add the prepared cucumbers to a large mixing bowl. Pour the marinade over the top, then gently toss everything together until the cucumbers are evenly coated with the dressing.
- Serve: Transfer the seasoned cucumbers to a serving plate or bowl. Garnish with extra sesame seeds and green onions if desired. Serve immediately and enjoy the refreshing crunch!
Notes
- For best results, use fresh mini cucumbers or regular cucumbers that are firm and crisp.
- Adjust the amount of chili oil to your desired spice level. For less heat, reduce or omit the chili oil.
- This salad is best served fresh but can be stored covered in the refrigerator for up to 24 hours.
- To make the salad vegan and gluten-free, ensure the soy sauce is tamari or gluten-free and the chili oil contains no animal products.
- If you prefer a crunchier texture, avoid over-salting and draining the cucumbers for too long.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
