If you’re looking to brighten up your meal with something fresh, zesty, and packed with delightful textures, this Korean Cucumber Salad Recipe is a total game-changer. It’s crisp, tangy, and just lightly spicy, all balanced by a subtle sweetness and that irresistible nutty note from sesame oil and seeds. What I love most about this salad is how effortlessly it comes together in just minutes, turning simple cucumbers into an addictive side dish that livens up any dinner table.
Ingredients You’ll Need
The beauty of the Korean Cucumber Salad Recipe lies in its simplicity—each ingredient plays a crucial role in creating that signature harmony of flavors. From the crunchy cucumber to the punchy garlic and the warmth of sesame oil, you’re about to combine a handful of everyday ingredients into something truly special.
- 1 medium cucumber: The star of the dish, bringing fresh crunch and crispness to every bite.
- 1 teaspoon salt: Helps draw moisture out of the cucumber, making it perfectly crisp without sogginess.
- 2 teaspoons sugar: Balances the acidity and adds a gentle sweetness to the salad.
- 1 tablespoon rice vinegar: Provides that mild tangy kick that brightens the flavor profile beautifully.
- 1 tablespoon sesame oil: Adds a toasty, rich aroma and silky finish to the salad.
- 1 tablespoon soy sauce: Brings depth and a touch of umami, complementing the other ingredients perfectly.
- 1 clove garlic, minced: Fresh garlic injects a lively punch and aromatic complexity.
- 1 teaspoon sesame seeds: Offers subtle crunch and a nutty accent that makes the salad feel complete.
- 1 tablespoon chopped green onion: Adds a mild sharpness with a hit of bright green color.
- 1/2 teaspoon red pepper flakes: Gives the salad just the right amount of gentle heat to keep things interesting.
How to Make Korean Cucumber Salad Recipe
Step 1: Prepare the Cucumber
Begin by slicing your cucumber in half lengthwise, then scoop out the seeds with a spoon to avoid excess moisture. This step ensures your salad stays crisp rather than soggy—a crucial move for the perfect texture.
Step 2: Slice Thinly
Cut the cucumber halves into thin half-moon slices, aiming for about 1/8 inch thickness. These delicate slices let the flavors seep in quickly and make every bite refreshingly light.
Step 3: Salt and Rest the Cucumbers
Place the cucumber slices in a medium bowl, sprinkle them evenly with salt, and toss to coat. Let them sit for 10 minutes so the salt can draw out excess liquid. This step concentrates their flavor and keeps your salad irresistibly crisp.
Step 4: Remove Excess Water
After letting the cucumbers rest, gently squeeze them to remove any remaining liquid. This step is key to ensuring your dressing doesn’t get watered down and your salad maintains that satisfying crunch.
Step 5: Add Seasonings
Sprinkle in the sugar and toss to combine, then pour in the rice vinegar and sesame oil. Stir in the soy sauce and minced garlic, mixing everything well so each cucumber slice soaks up the vibrant flavors.
Step 6: Final Touches
Sprinkle sesame seeds and chopped green onion over the salad, then toss gently. Finish by adding the red pepper flakes and tossing once more. Let the salad rest for about 5 minutes to allow all those incredible flavors to meld together beautifully before serving.
How to Serve Korean Cucumber Salad Recipe
Garnishes
Feel free to sprinkle extra toasted sesame seeds or thinly sliced fresh chilis on top for a bit of flair and an extra layer of flavor. A few fresh cilantro leaves can also add a vibrant touch if you’re feeling adventurous.
Side Dishes
This salad pairs wonderfully with grilled meats like bulgogi or spicy chicken, steamed rice, and hearty Korean stews. It’s also fantastic alongside lighter meals such as bibimbap or as a refreshing appetizer in any Asian-inspired spread.
Creative Ways to Present
Try serving this Korean Cucumber Salad Recipe in small individual bowls or pretty glass jars for a stylish touch at parties. You can also layer it with other seasoned vegetables to create a colorful Korean banchan platter that’s guaranteed to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover salad keeps well in an airtight container in the fridge for up to 2 days. The flavors deepen as it sits, but the cucumbers might become a little softer, so enjoy it fresh when possible for the best crunch.
Freezing
This salad isn’t suitable for freezing because cucumbers lose their crispness and become watery once thawed. It’s best to prepare only what you plan to eat within a day or two.
Reheating
Since this is a cold salad, reheating isn’t necessary or recommended. Simply give it a gentle stir before serving again to redistribute the dressing and flavors evenly.
FAQs
Can I use regular vinegar instead of rice vinegar?
You can, but rice vinegar has a milder, slightly sweet taste that complements the salad perfectly. If you substitute with white or apple cider vinegar, consider using less and adjusting sugar accordingly.
What type of cucumber is best for this salad?
English or Persian cucumbers work great because they have fewer seeds and thinner skins, which keeps the salad tender and crisp without bitterness.
Is this salad spicy?
The recipe has a gentle heat from the red pepper flakes, but it’s easily adjusted. Add more flakes if you love spice or omit them for a milder version.
Can I add other vegetables?
Absolutely! Thinly sliced carrots or radishes add lovely color and crunch. Just be sure to slice them thinly so the flavors meld well.
How long does it take to prepare?
From start to finish, this Korean Cucumber Salad Recipe takes about 10 minutes, making it a quick and easy way to elevate any meal.
Final Thoughts
This Korean Cucumber Salad Recipe is one of those delicious little dishes that’s simple yet unforgettable. It’s fresh, vibrant, and packed with flavor, perfect for those moments when you want something light but exciting. Give it a try and watch how it transforms your meal into a brighter, more flavorful experience—trust me, once you make it, it will quickly become a favorite go-to in your recipe rotation.
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: Vegetarian
Description
A refreshing and tangy Korean cucumber salad featuring thinly sliced cucumbers tossed in a flavorful dressing of rice vinegar, soy sauce, sesame oil, garlic, and red pepper flakes. This quick and easy no-cook dish makes a perfect side or appetizer with a delicious balance of sweet, salty, and spicy flavors.
Ingredients
Salad
- 1 medium cucumber
Seasoning and Dressing
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 clove garlic, minced
- 1 teaspoon sesame seeds
- 1 tablespoon chopped green onion
- 1/2 teaspoon red pepper flakes
Instructions
- Prepare the cucumber: Slice the cucumber in half lengthwise and remove the seeds carefully using a spoon to reduce excess moisture.
- Slice cucumber thinly: Cut the cucumber halves into thin half-moon slices about 1/8 inch thick for a delicate texture.
- Salt the cucumber: Place the sliced cucumbers into a medium bowl and sprinkle evenly with 1 teaspoon salt.
- Let cucumber release water: Toss the slices gently to distribute the salt and let them sit for 10 minutes. This helps draw out excess water for a crisper salad.
- Drain cucumber liquid: After 10 minutes, gently squeeze the cucumber slices to remove any remaining liquid without damaging their shape.
- Add sugar and toss: Sprinkle 2 teaspoons sugar over the drained cucumbers and toss to combine the sweetness evenly.
- Add vinegar and sesame oil: Pour 1 tablespoon rice vinegar and 1 tablespoon sesame oil over the cucumbers and mix thoroughly for a balanced tangy and nutty flavor.
- Incorporate soy sauce and garlic: Stir in 1 tablespoon soy sauce and 1 clove minced garlic for umami depth and aromatic fragrance.
- Sprinkle sesame seeds: Add 1 teaspoon sesame seeds on top and toss gently to integrate their subtle crunch and nutty taste.
- Add green onions: Mix in 1 tablespoon chopped green onion for freshness and mild sharpness.
- Add red pepper flakes: Finally, sprinkle 1/2 teaspoon red pepper flakes over the salad and toss everything together to distribute a gentle spicy kick.
- Let flavors meld: Allow the salad to rest for about 5 minutes before serving to blend the flavors perfectly.
Notes
- For a crisper cucumber salad, remove the seeds as shown to reduce excess water.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- You can adjust the amount of red pepper flakes to control the heat level.
- Use low-sodium soy sauce to reduce the saltiness if desired.
- Can be garnished with extra sesame seeds or chopped fresh cilantro for variation.
