If you’re looking to brighten up your meal with something that’s crisp, refreshing, and bursting with flavor, this Korean Cucumber Salad Recipe is exactly what you need. It takes simple cucumbers and transforms them into a vibrant, tangy dish that strikes the perfect balance between savory, spicy, and slightly sweet. Whether you’re serving it as a side or a snack, this salad’s addictive crunch and zesty dressing will keep you coming back for more. Plus, it’s incredibly easy to whip up, making it a great choice when you want something fresh and flavorful in just minutes.
Ingredients You’ll Need
To make this Korean Cucumber Salad Recipe shine, you only need a handful of essential ingredients that work harmoniously to bring out the best flavors and textures. Each ingredient adds its own unique touch, from the spicy kick of chili oil to the nutty aroma of sesame oil and seeds.
- Mini cucumbers or regular cucumbers: Using fresh cucumbers ensures that satisfying crunch and refreshing taste that are at the heart of this salad.
- Salt: Helps draw out excess moisture from the cucumbers for a crispier texture without sogginess.
- Soy sauce: Adds a deep, savory umami note that enhances the overall flavor profile.
- Minced garlic: Gives a punch of aromatic sharpness that elevates the marinade.
- Rice vinegar: Brings a bright, slightly tangy acidity that balances the richness of the oils and soy.
- Chili oil: Adds a vibrant heat and a bit of oily richness to coat the cucumbers perfectly.
- Sugar: Sweetens the dressing enough to complement the tang and spice without overpowering.
- Sesame oil: Provides a warm, toasted note that makes this salad distinctly Korean.
- Sesame seeds (optional): Sprinkle on top for a lovely nutty crunch and visual appeal.
- Green onions (optional): Adds a fresh, mild onion flavor and a pop of color for garnish.
How to Make Korean Cucumber Salad Recipe
Step 1: Prepare the flavorful marinade
Start by combining the minced garlic, sugar, sesame seeds, and diced green onions in a small bowl. Then pour in the soy sauce, rice vinegar, chili oil, and sesame oil. Whisk everything until the sugar begins to dissolve and the marinade is beautifully blended, giving you a harmonious sauce that will coat the cucumbers perfectly.
Step 2: Prep the cucumbers
Whether you spiralize or thinly slice the cucumbers, place them in a colander, then sprinkle with salt. Letting them rest for 8 to 12 minutes draws out excess water, which keeps the salad from becoming soggy and intensifies the cucumber’s natural crunch. Rinse the salt off thoroughly with cold water afterward, then gently pat the cucumbers dry with a paper towel.
Step 3: Toss cucumbers with the marinade
Transfer the cucumbers to a large mixing bowl and pour the marinade over the top. Fold everything together with a gentle hand, making sure each piece is evenly coated with that vibrant dressing. The cucumbers will soak up the tangy, spicy flavors while maintaining their delightful bite.
Step 4: Serve and garnish
Move the dressed cucumbers to a serving plate or bowl, ensuring you leave no marinade behind. If you like, sprinkle a few extra sesame seeds and green onions on top for that final touch of flavor and color. Serve immediately to enjoy the freshest taste and crunch!
How to Serve Korean Cucumber Salad Recipe
Garnishes
To embrace the full spirit of this Korean Cucumber Salad Recipe, finishing touches like toasted sesame seeds add a subtle nutty flavor, while fresh green onions bring a burst of color and mild sharpness. These simple garnishes not only brighten the dish visually but also enhance every mouthful with added texture and aroma.
Side Dishes
This salad pairs wonderfully with grilled meats, like Korean BBQ or simple marinated chicken, making your meal feel complete and balanced. It’s also brilliant alongside steaming bowls of rice or comforting soups, where its crisp acidity clears the palate and refreshes your senses.
Creative Ways to Present
For a fun twist, try serving the Korean Cucumber Salad Recipe in individual lettuce cups or atop cold noodles. You can also add some crushed roasted peanuts for extra crunch or mix in thinly sliced radishes for a peppery bite. These creative presentations turn this humble salad into an exciting conversation starter at your next gathering.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, transfer the salad to an airtight container and keep it in the refrigerator. It maintains its crunch and flavor best within 1 to 2 days. Be aware that the cucumbers may soften slightly over time as they continue to marinate.
Freezing
Freezing is not recommended for this Korean Cucumber Salad Recipe because cucumbers have a high water content and will become mushy and lose their fresh texture once thawed.
Reheating
This salad is traditionally served cold and does not require reheating. If you prefer, simply take it out of the fridge a few minutes before serving to take the chill off and allow the flavors to open up.
FAQs
Can I use regular cucumbers instead of mini cucumbers?
Absolutely! Regular cucumbers work just fine. Just make sure to slice them thinly or spiralize them to get the perfect texture and bite for the salad.
How spicy is this Korean Cucumber Salad Recipe?
The spiciness depends on the amount of chili oil you add. The recipe calls for 2 to 3 teaspoons, but you can adjust to your taste, adding more if you like a bolder kick or less if you prefer it milder.
Is this salad gluten-free?
To make it gluten-free, choose a gluten-free soy sauce or tamari. The rest of the ingredients are naturally free of gluten, making this a great option for many dietary needs.
Can I prepare the salad in advance?
You can prepare the marinade ahead of time, and even salt the cucumbers a bit early, but it’s best to toss everything together right before serving to keep the cucumbers crisp and fresh.
What variations can I try with this salad?
Try adding thinly sliced carrots or daikon radish for extra crunch, or swap the chili oil for gochugaru (Korean red pepper flakes) with a drizzle of sesame oil for a more traditional twist. The salad is very adaptable!
Final Thoughts
This Korean Cucumber Salad Recipe is one of those easy, feel-good dishes that can brighten any meal with its vibrant flavors and crisp textures. Whether you’re new to Korean cooking or a longtime fan, give this salad a try—you’ll love its fresh, spicy, and tangy personality. It’s the perfect way to bring a little excitement and refreshment to your table!
Print
Korean Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegan
Description
This Korean Cucumber Salad is a refreshing and tangy dish perfect for a quick side or snack. Thinly sliced cucumbers are marinated in a zesty blend of soy sauce, garlic, chili oil, and rice vinegar, delivering a delightful balance of spicy, sweet, and savory flavors with a satisfying crunch.
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 onion. Pour in the soy sauce, rice vinegar, chili oil, and sesame oil. Whisk everything together until the marinade is well blended and the sugar begins to dissolve.
- Prep 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. Rinse thoroughly with cold water afterward and gently pat dry with a paper towel.
- Combine cucumbers and marinade: Transfer the prepared cucumbers to a large mixing bowl. Pour the marinade over them and gently toss until the cucumbers are evenly coated with the dressing.
- Serve: Place the seasoned cucumbers on a serving plate or bowl. Garnish with extra sesame seeds and green onions if desired. Serve immediately for a fresh, crunchy salad.
Notes
- Adjust the chili oil quantity to your preferred spice level.
- Allowing cucumbers to rest with salt helps to reduce excess water, keeping the salad crisp.
- Serve this salad chilled for optimal refreshment.
- Optional garnishes like additional sesame seeds or green onions enhance both flavor and presentation.
