If you’re looking for a refreshingly crisp and flavorful side dish that effortlessly elevates any meal, this Korean Cucumber Salad Recipe is your new best friend. Juicy cucumbers meet a delightful balance of tangy, savory, and subtly spicy notes thanks to a handful of simple ingredients like rice vinegar, sesame oil, soy sauce, and red pepper flakes. Every bite bursts with crunch and vibrant flavor, making it an addictive dish that’s perfect for warm days or anytime you want a quick, healthy pick-me-up. Once you try this Korean Cucumber Salad Recipe, it’s hard to imagine your table without it.
Ingredients You’ll Need
These ingredients are straightforward but essential, each bringing their own magic to this Korean Cucumber Salad Recipe. The crunchy cucumber is the starring ingredient, while the seasoning and aromatics create a symphony of flavors that is bright and satisfying.
- 1 medium cucumber: Choose a firm cucumber for a fresh crunch that’s essential to the salad’s texture.
- 1 teaspoon salt: Helps draw excess water from the cucumber, keeping the salad crisp without becoming soggy.
- 2 teaspoons sugar: Adds a subtle sweetness that balances the acidity and spice perfectly.
- 1 tablespoon rice vinegar: Provides a clean, tangy brightness that lifts the entire dish.
- 1 tablespoon sesame oil: Infuses the salad with a warm, nutty aroma that’s utterly irresistible.
- 1 tablespoon soy sauce: Gives a savory depth and slight saltiness that makes the flavors pop.
- 1 clove garlic, minced: Delivers a pungent, aromatic kick that complements the other ingredients.
- 1 teaspoon sesame seeds: Adds a subtle nuttiness and a delicate crunch garnish on top.
- 1 tablespoon chopped green onion: Contributes fresh, mild sharpness and a burst of color.
- 1/2 teaspoon red pepper flakes: Brings just the right amount of heat without overwhelming the salad.
How to Make Korean Cucumber Salad Recipe
Step 1: Prepare the Cucumber
Start by slicing the cucumber in half lengthwise so you can easily scoop out the seeds with a spoon. Removing the seeds prevents extra wateriness, which helps keep your salad delightfully crisp. Then, cut the cucumber into thin half-moon slices about 1/8 inch thick for that perfect bite-sized crunch.
Step 2: Salt and Drain
Place your cucumber slices in a medium bowl and sprinkle salt evenly over them. Toss gently to distribute the salt. Let the cucumbers sit for about 10 minutes so they release excess liquid, which ensures your salad won’t be watery—this little step makes a huge difference in texture.
Step 3: Remove Excess Liquid
After the resting period, gently squeeze the cucumber slices to get rid of any remaining water. This keeps your salad crisp and fresh, ready to soak up the delicious dressing.
Step 4: Sweeten and Dress
Sprinkle the sugar over the cucumber slices and toss to combine. Then add rice vinegar and sesame oil, creating the vibrant base of your dressing. These ingredients imbue the salad with a perfect balance of sweet, tangy, and nutty flavors that instantly brighten every bite.
Step 5: Add the Umami and Aromatics
Stir in soy sauce and minced garlic, giving the salad a savory backbone and aromatic depth. These layers of flavor transform simple cucumbers into a dish that’s anything but ordinary.
Step 6: Finish with Garnishes and Spice
Sprinkle sesame seeds for a toasty crunch and toss gently. Next, add chopped green onion for fresh, colorful notes. Finally, top off with red pepper flakes which provide a subtle, warm heat that perfectly complements the other flavors. Toss everything together carefully to mix well.
Step 7: Let the Flavors Meld
Allow your Korean Cucumber Salad Recipe to rest for about 5 minutes before serving. This brief wait lets the flavors mingle, resulting in a harmonious salad bursting with freshness, a little heat, and irresistible zest.
How to Serve Korean Cucumber Salad Recipe
Garnishes
Enhance the salad by sprinkling a few extra toasted sesame seeds or a few delicate shreds of fresh chili pepper on top. These simple garnishes add that wow factor and a wonderful textural contrast that’s delightful on the palate.
Side Dishes
This Korean Cucumber Salad Recipe makes an excellent side for grilled meats, spicy Korean dishes like bulgogi or kimchi stews, and even barbecue. It adds brightness and crispness that cuts through richer flavors beautifully, balancing any meal with refreshing zest.
Creative Ways to Present
Serve the salad in a stylish glass bowl to showcase its vibrant colors or on small individual plates topped with microgreens for a modern, elegant touch. You can also layer it over steamed rice or use it as a crunchy topping for tacos and wraps, turning this humble salad into a versatile star of the table.
Make Ahead and Storage
Storing Leftovers
Leftover Korean Cucumber Salad Recipe keeps well in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but if stored properly, it retains much of its crispness and flavor. Just give it a quick toss before serving again.
Freezing
This salad is not ideal for freezing since cucumbers release water as they thaw, making the texture soggy. To enjoy it fresh and crunchy, it’s best to prepare this salad on the day you plan to serve it.
Reheating
Reheating is unnecessary and not recommended for this salad. The crispness and freshness are what make it special, so serve it chilled or at room temperature for the best experience.
FAQs
Can I use a different type of cucumber?
Absolutely! English cucumbers or Persian cucumbers work wonderfully for this salad as they tend to have fewer seeds and thinner skins, enhancing the texture and ease of preparation.
Is this recipe spicy?
The use of red pepper flakes adds a mild heat that can be adjusted to your preference. You can reduce or omit them if you prefer a completely mild salad or increase them for extra kick.
How long does the salad stay fresh?
When stored properly in the fridge, the salad stays fresh and crisp for up to 2 days. Beyond that, the cucumbers start to soften and the dressing seeps in more, which changes the texture.
Can I add other vegetables to this salad?
Yes, thinly sliced carrots or radishes make great additions for extra color and crunch. However, the simple cucumber-based version is classic and perfect as is.
Does this salad fit into a vegan diet?
Definitely! The Korean Cucumber Salad Recipe contains only plant-based ingredients, making it a versatile and delicious option for vegan and vegetarian diets alike.
Final Thoughts
There’s something truly special about this Korean Cucumber Salad Recipe. It’s simple yet packed with flavor and texture that can brighten up any meal or stand alone as a light snack. I encourage you to give this recipe a try—it’s a refreshing, satisfying dish that’s ready in minutes and loved by everyone who tastes it. Once you discover how easy and delicious it is, you’ll find yourself reaching for it again and again.
Print
Korean Cucumber Salad Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 0m
- Total Time: 0h 15m
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegan
Description
This refreshing Korean Cucumber Salad combines crisp cucumbers with a savory, tangy dressing made from rice vinegar, soy sauce, sesame oil, and a touch of sweetness. Enhanced with garlic, green onions, sesame seeds, and a hint of red pepper flakes, this quick and easy salad is perfect as a light side dish or appetizer that brings a burst of vibrant flavors to your table.
Ingredients
Vegetables
- 1 medium cucumber
- 1 tablespoon chopped green onion
Seasonings & Herbs
- 1 teaspoon salt
- 2 teaspoons sugar
- 1/2 teaspoon red pepper flakes
- 1 teaspoon sesame seeds
Condiments
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
Other
- 1 clove garlic, minced
Instructions
- Remove Cucumber Seeds: Slice the cucumber in half lengthwise and use a spoon to carefully remove the seeds from each half.
- Slice Cucumber: Cut the cucumber into thin half-moon slices approximately 1/8 inch thick to ensure even flavor absorption.
- Salt the Cucumber: Place the sliced cucumber in a medium bowl and evenly sprinkle the salt over them.
- Release Excess Water: Toss the salted cucumber slices to distribute the salt, then let them sit for 10 minutes to draw out excess moisture.
- Drain Cucumber: After 10 minutes, gently squeeze the cucumber slices to remove any remaining liquid, preventing sogginess.
- Add Sugar: Sprinkle the sugar over the cucumbers and toss well to combine and balance flavors.
- Add Vinegar and Oil: Pour in the rice vinegar and sesame oil, stirring to coat the cucumber evenly with the dressing.
- Mix Soy Sauce and Garlic: Stir in the soy sauce and minced garlic to infuse the salad with savory depth.
- Add Sesame Seeds: Sprinkle sesame seeds on top and toss gently to incorporate their nutty flavor.
- Add Green Onion: Mix in the chopped green onion for freshness and mild pungency.
- Add Red Pepper Flakes: Sprinkle red pepper flakes over the salad and toss everything together to distribute the gentle heat.
- Allow Flavors to Meld: Let the salad rest for about 5 minutes so all flavors can blend perfectly before serving.
Notes
- For best results, use a crisp, firm cucumber such as English or Persian cucumbers.
- If you prefer less heat, reduce or omit the red pepper flakes.
- This salad is best served chilled or at room temperature shortly after preparation.
- Can be stored in an airtight container in the refrigerator for up to 2 days.
- To make it gluten-free, use gluten-free soy sauce or tamari.
