If you’re on the hunt for a refreshing side dish that packs a punch, this Korean Cucumber Salad Recipe is your new best friend. I love this salad because it’s quick to whip up, super crunchy, and has that perfect hit of tangy, spicy, and savory flavors that make your taste buds dance. Whether you’re serving it alongside your favorite Korean dishes or just want a light, vibrant salad on a hot day, this recipe never lets me down.
When I first tried this Korean Cucumber Salad Recipe, I was blown away by how something so simple could taste so complex and satisfying. It’s not just cucumber and spices—it’s a harmony of textures and tastes that come alive with each bite. Plus, it comes together in under 15 minutes, which means it’s perfect for last-minute meals or impressing guests without breaking a sweat.
Why You’ll Love This Recipe
- Quick and Easy: You can have this salad ready in just 15 minutes, making it perfect for busy weeknights.
- Flavorful Balance: The combination of spicy chili oil, tangy rice vinegar, and nutty sesame oil hits all the right notes.
- Versatile Side Dish: Pairs beautifully with grilled meats, Korean BBQ, or even as a refreshing snack on its own.
- Customizable Heat: You control how spicy it gets by adjusting the chili oil to your taste.
Ingredients You’ll Need
Each ingredient here is thoughtfully selected to give you that authentic Korean crunch and tang with a little bit of bite. When you shop, look for fresh, firm cucumbers and quality ingredients like good soy sauce and aged rice vinegar to really send this recipe over the top.
- Mini cucumbers or regular cucumbers: Mini cucumbers are great for their crisp texture and fewer seeds, but regular cucumbers work just fine when sliced thin.
- Salt: Use fine salt to evenly draw out moisture from the cucumbers for a good crunch.
- Soy sauce: Adds that savory umami flavor essential to Korean dishes.
- Minced garlic: Fresh garlic amps up the salad’s aromatic profile.
- Rice vinegar: The star tangy element that brightens the whole dish.
- Chili oil: Adjust the heat here to suit your spice tolerance.
- Sugar: Balances out the acidity and spice perfectly.
- Sesame oil: Adds a warm, nutty depth that ties everything together.
- Sesame seeds (optional): For a subtle crunch and toasty flavor in the finish.
- Green onions (optional): Freshness and mild onion bite to brighten the salad.
Variations
I love making this Korean Cucumber Salad Recipe my own depending on the season or my mood. Sometimes I swap out chili oil for gochujang for a thicker sauce, or toss in chopped fresh herbs like cilantro for a fresh twist. Feel free to experiment—it’s hard to go wrong!
- Adding Gochujang: When I want a punchier, richer flavor, I mix in a spoonful of gochujang for a deeper spicy kick that everyone loves.
- Using Different Cucumbers: English cucumbers are great for less bitterness and more crunch in my experience.
- Make it Vegan: Just double-check your soy sauce is gluten-free and lean heavily on fresh veggies and sesame.
- Less Sweet or Spicy: Dial back the sugar or chili oil easily for a milder salad my kids adore.
How to Make Korean Cucumber Salad Recipe
Step 1: Prep and Salt the Cucumbers
The trick to nailing this salad’s satisfying crunch is salting the cucumbers properly. Slice your cucumbers thinly—using a spiralizer gives a fun twist, but a sharp knife works just as well. Toss them with about a teaspoon of salt and let sit for 8 to 12 minutes. This draws out excess moisture, so your salad doesn’t end up soggy. Afterward, give them a quick rinse and pat dry on paper towels.
Step 2: Make the Flavorful Dressing
While your cucumbers are sitting, mix together minced garlic, sugar, rice vinegar, soy sauce, chili oil, and sesame oil in a bowl. Don’t forget to add the optional sesame seeds and green onions if you like a bit of extra texture and freshness. Stir everything well until the sugar dissolves, and the dressing looks glossy and inviting.
Step 3: Combine and Toss
Once your cucumbers are dry, add them to the bowl with the dressing and toss gently but thoroughly. This ensures every slice is coated in that vibrant, spicy, tangy goodness. I usually let it rest for 5 minutes before serving to really let those flavors mingle and deepen.
Pro Tips for Making Korean Cucumber Salad Recipe
- Use a Sharp Knife: Thin uniform slices ensure quick pickling and a better texture.
- Don’t Skip Salting: This draws out excess water so your cucumbers stay crunchy and crisp.
- Adjust Spice Gradually: Start with less chili oil—you can always add more after tasting.
- Rest Before Serving: Letting the salad sit for a bit helps the flavors meld beautifully.
How to Serve Korean Cucumber Salad Recipe
Garnishes
I love sprinkling a few extra toasted sesame seeds and chopped green onions right on top before serving. It adds a pop of color and a bit of fresh crunch that amps up the presentation and taste. Sometimes, a sliver of fresh chili or a small drizzle of sesame oil right before plating makes it even more mouthwatering.
Side Dishes
This Korean Cucumber Salad is the perfect companion to Korean BBQ, bibimbap bowls, or even simple grilled chicken. I also love pairing it with steamed rice and kimchi for a well-rounded, flavorful meal that’s satisfying and fresh. It’s a classic side dish that lifts the entire dining experience.
Creative Ways to Present
For a party or picnic, I’ve served this cucumber salad layered in glass jars or small cups with a sprinkle of sesame seeds on top for easy, elegant individual portions. Using a spiralizer to make beautiful curly cucumber ribbons also earns extra brownie points with guests—it looks impressive but takes hardly any extra time.
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers in an airtight container in the fridge and find they taste best within a day or two. The cucumbers soften a bit as they sit, which some people enjoy, but if you like maximum crunch, plan to eat it fresh. Just give it a quick stir before serving again.
Freezing
Since cucumbers have a high water content, I don’t recommend freezing this Korean Cucumber Salad Recipe. It would turn mushy and lose that crisp texture that makes it so special.
Reheating
This salad is best served chilled or at room temperature. There’s no need to reheat it—just take it out of the fridge about 10 minutes before serving to let the flavors open up.
FAQs
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Can I use regular cucumbers instead of mini cucumbers?
Absolutely! Regular cucumbers work just as well—just slice them thin and remove some seeds if they’re watery. Mini cucumbers usually have fewer seeds and are less watery, which keeps the salad crunchier, but regular ones do the job nicely.
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How spicy is this Korean Cucumber Salad Recipe?
The spice level mainly depends on how much chili oil you add. You can keep it mild with just a teaspoon or two, or kick up the heat if you love spicy food. I recommend starting small—you can always add more to taste!
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Can I prepare this salad in advance?
Yes, you can prepare it a few hours ahead and refrigerate it. It tastes even better after the flavors have had time to meld, but try to serve it within 1-2 days for the best crunch and freshness.
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Is this recipe gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari, this recipe is naturally gluten-free. It’s a great option if you’re watching your gluten intake.
Final Thoughts
I genuinely can’t say enough good things about this Korean Cucumber Salad Recipe—it’s one of those little kitchen treasures I keep coming back to. Whether you’re new to Korean flavors or a longtime fan, it’s easy, flavorful, and brightens any meal. Give it a try and I promise you’ll be reaching for this recipe again and again whenever you want a fresh, crunchy, and zingy side dish that hits the spot every time.
Print
Korean Cucumber Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegetarian
Description
This Korean Cucumber Salad is a refreshing, tangy, and slightly spicy side dish featuring crunchy cucumbers tossed in a flavorful marinade of rice vinegar, soy sauce, garlic, and chili oil. Perfect as a light appetizer or accompaniment to Korean meals, it’s quick to prepare and bursting with vibrant flavors.
Ingredients
Salad
- 5 mini cucumbers, or 2-3 regular cucumbers (about 4 cups), sliced thin or spiralized
- 1 tsp salt
Marinade
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2-3 tsp chili oil (adjust to spice preference)
- 3 tsp sugar
- 1 tsp sesame oil
Garnish (optional)
- 2 tsp sesame seeds
- 3 tbsp diced green onions
Instructions
- Prepare the marinade: In a small bowl, combine the minced garlic, sugar, sesame seeds, and diced green onions. Add the rice vinegar along with chili oil and sesame oil. Mix thoroughly until all ingredients are well incorporated and the sugar starts to dissolve.
- Slice the cucumbers: Using a spiralizer to create funny spirals or a sharp knife to slice the cucumbers thinly, place them in a bowl and sprinkle with 1 teaspoon salt. Let them sit for 8 to 12 minutes. This step helps remove excess water and crisp the cucumbers.
- Rinse and dry cucumbers: After the waiting period, rinse the cucumbers under cold water to remove the salt. Lay them onto paper towels and pat dry to absorb excess moisture. This prevents the salad from becoming watery.
- Toss cucumbers with marinade: Place the cucumbers back into a clean bowl. Pour over the prepared rice vinegar marinade. Toss everything gently but thoroughly so that the cucumbers are evenly coated with the flavorful dressing.
- Serve: Transfer the salad to a serving plate or bowl. Garnish with additional sesame seeds and diced green onions on top if desired. Serve immediately or chilled for enhanced flavors.
Notes
- Adjust the amount of chili oil to your preferred spice level or omit for a milder salad.
- Using a spiralizer adds a fun texture, but thin slices work beautifully as well.
- Allowing cucumbers to sit with salt helps reduce water content, keeping the salad crisp.
- This salad is best served fresh but can be refrigerated for up to a day.
- For a gluten-free option, use gluten-free soy sauce or tamari.
Nutrition
- Serving Size: 1 cup
- Calories: 45
- Sugar: 3.5g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
