Korean Cucumber Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes Rest Time: 10 minutes
- Total Time: 25 minutes
Description
This Korean Cucumber Salad is crisp, refreshing, spicy, and packed with bold flavor. Fresh cucumbers are tossed in a savory-sweet dressing made with garlic, soy sauce, sesame oil, and chili flakes for a quick side dish that pairs perfectly with grilled meats, rice bowls, or Korean-inspired meals. It’s light, crunchy, and incredibly addictive.
Ingredients
For the Salad
- 4 small cucumbers, sliced
- 2 green onions, sliced
- 2 garlic cloves, minced
- 1 tablespoon toasted sesame seeds
- 2 tablespoons chopped roasted peanuts (optional)
For the Dressing
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or brown sugar
- 1 teaspoon gochugaru (Korean chili flakes)
- 1/2 teaspoon red pepper flakes
- 1 teaspoon fresh grated ginger
- Salt and black pepper to taste
Instructions
Wash the cucumbers thoroughly and slice them into thin rounds. If the cucumbers have very large seeds, you can remove some of the center for a crunchier texture. Place the sliced cucumbers into a large mixing bowl.
Sprinkle the cucumbers lightly with salt and let them sit for about 10 minutes. This helps draw out extra moisture and keeps the salad crisp instead of watery. After resting, gently pat the cucumbers dry with paper towels.
Add the sliced green onions, minced garlic, sesame seeds, and chopped peanuts to the bowl with the cucumbers.
In a separate small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, gochugaru, red pepper flakes, ginger, salt, and black pepper until fully combined. The dressing should taste savory, tangy, slightly sweet, and spicy.
Pour the dressing over the cucumbers and toss everything together until evenly coated. Make sure the dressing reaches all the cucumber slices for maximum flavor.
Let the salad rest for about 10 to 15 minutes before serving so the cucumbers absorb the dressing. The flavor becomes even better after a short chill in the refrigerator.
Serve cold or slightly chilled for the most refreshing texture
Notes
- Persian or English cucumbers work best because they are crisp and less watery
- Adjust the chili flakes depending on your spice preference
- Toasted sesame oil gives the salad its signature flavor
- Letting the cucumbers sit with salt helps keep them crunchy
- Fresh garlic and ginger create the best authentic flavor
Nutrition
- Serving Size: 4 servings
- Calories: 130 per serving
Variations
- Add thinly sliced carrots for extra crunch and color
- Use chili crisp for a richer spicy flavor
- Add shredded cabbage for a heartier salad
- Mix in sliced radishes for extra freshness
- Top with crushed cashews or almonds instead of peanuts
Serving Suggestions
- Serve alongside grilled chicken, beef, or salmon
- Pair with rice bowls or Korean barbecue meals
- Enjoy as a refreshing summer side dish
- Add to wraps or lettuce cups for extra crunch
- Serve chilled at picnics, potlucks, or cookouts
Tips
- Slice the cucumbers evenly so they absorb the dressing properly
- Chill the salad before serving for even better flavor
- Use fresh ginger instead of powdered for the best taste
- Toss the salad again right before serving because the dressing settles at the bottom
- Make the dressing ahead of time for quick meal prep during the week
Prep Time / Cook Time / Total Time
Prep Time: 15 minutes
Cook Time: 0 minutes
Rest Time: 10 minutes
Total Time: 25 minutes
Serving Size
Serves: 4 servings
Nutritional Info (Approx.)
Calories: 130 per serving
Protein: 3g
Carbohydrates: 10g
Fat: 9g
FAQs
Can I make Korean cucumber salad ahead of time?
Yes, but it is best enjoyed within the first day while the cucumbers are still crisp. The flavors continue developing as it sits, though the cucumbers may soften slightly after longer storage.
What is gochugaru?
Gochugaru is a Korean red chili flake commonly used in Korean cooking. It has a smoky, slightly sweet flavor and a mild to medium heat level that works perfectly in salads, kimchi, and sauces.
Can I make this salad less spicy?
Absolutely. Simply reduce the amount of gochugaru and red pepper flakes. You can also add a little extra honey to balance the heat while keeping the dressing flavorful.
What cucumbers work best for this recipe?
English cucumbers and Persian cucumbers are ideal because they have thin skin, fewer seeds, and a crisp texture. Regular cucumbers can also work if peeled and seeded.
How long does this salad last in the refrigerator?
The salad stays fresh for about 1 to 2 days in an airtight container. After that, the cucumbers begin releasing more water and lose some crunch, though the flavor still tastes delicious.
Korean Cucumber Salad is a quick and flavorful side dish that delivers the perfect balance of crunch, spice, sweetness, and tanginess. With fresh cucumbers and a bold sesame chili dressing, this refreshing salad pairs beautifully with almost any meal. It’s simple to prepare, packed with flavor, and perfect for warm days or easy weeknight dinners.