Name: Korean Cucumber Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Korean
Ingredients: 5 mini cucumbers, or 2–3 regular cucumbers, spiralized or thinly sliced; 1 tsp salt; 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)

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

Scale

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)

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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