If you’re looking for a side dish that’s bursting with flavor yet comes together in minutes, let me introduce you to Easy Korean Cucumber Salad. This vibrant salad is crisp, spicy, and bright, thanks to a blend of cucumbers, zesty vinegar, a kick of gochugaru, and that nutty hint of sesame. Whether you’re making a barbecue spread or jazzing up a simple weeknight dinner, this is the kind of recipe that instantly wakes up your whole plate. Once you taste it, you’ll find yourself wanting to serve it with everything!
Ingredients You’ll Need
The ingredient list for Easy Korean Cucumber Salad is refreshingly short but packs a punch. Each component plays a key role, bringing the perfect balance of crunch, heat, and tangy freshness to the dish—no filler here, just bold, essential flavors!
- Persian or English cucumbers: Thinly sliced for that signature crunchness and a light, clean flavor that soaks up all the seasonings.
- Salt: Draws out excess moisture from the cucumbers, helping the salad stay crisp and seasoned all the way through.
- Rice vinegar: Adds a splash of bright, tangy acidity that balances the heat and keeps things refreshing.
- Gochugaru: These Korean red pepper flakes give the salad its classic spicy edge and a beautiful pop of color.
- Sugar: Just a touch mellows out the bold flavors, letting the spice and vinegar shine without overpowering.
- Sesame oil: A few drops bring out deep, nutty aromas and tie all the flavors together in the most satisfying way.
- Garlic: Just one clove, minced, creates a mellow zing that rounds out every bite.
- Soy sauce: Adds a savory note, balancing sweetness and acidity with a touch of umami.
- Green onion: Sliced thin, it sprinkles a mild onion kick and fresh green color throughout.
- Toasted sesame seeds: The toasty finish gives the salad extra crunch and visual flair—don’t skip these!
How to Make Easy Korean Cucumber Salad
Step 1: Salt and Drain the Cucumbers
Place your thinly sliced cucumbers in a colander and sprinkle them evenly with salt. Let them hang out for about 10 to 15 minutes—this draws out a surprising amount of water, guaranteeing your Easy Korean Cucumber Salad stays nice and crisp instead of waterlogged.
Step 2: Gently Press Out Extra Water
After the cucumbers finish draining, use your hands or a clean paper towel to gently squeeze out any remaining moisture. This little step elevates the salad’s texture, keeping each bite perfectly crunchy instead of soggy.
Step 3: Mix Up the Dressing
In a medium-sized bowl, whisk together the rice vinegar, gochugaru, sugar, sesame oil, minced garlic, soy sauce, and chopped green onion. This is where all the vibrant flavors come together—spicy, savory, and aromatic!
Step 4: Toss Everything Together
Add the well-drained cucumbers to the bowl with the dressing. Toss everything gently but thoroughly so each piece of cucumber is glistening with that bold, tangy-spicy sauce.
Step 5: Add the Crunchy Topping and Serve
Just before serving, sprinkle the salad generously with toasted sesame seeds. You can serve it right away for brisk, fresh flavors, or chill for 10–15 minutes to let everything mingle for an even more intense Easy Korean Cucumber Salad experience.
How to Serve Easy Korean Cucumber Salad
Garnishes
Brighten up your Easy Korean Cucumber Salad right before serving by adding a few extra slices of green onion, a scattering of more toasted sesame seeds, or even a light dusting of additional gochugaru for a touch more heat and color. These little touches not only look gorgeous but add layers of flavor and crunch.
Side Dishes
This cucumber salad is the definition of versatile. Pair it with smoky grilled meats, sizzling Korean barbecue, simple rice bowls, or your favorite vegan mains. Its crisp acidity balances rich and spicy dishes beautifully, earning it a place on any table, any time.
Creative Ways to Present
For a fun twist, try piling Easy Korean Cucumber Salad into small lettuce cups, spooning it over chilled noodles, or nestling it into bento boxes for a portable punch of freshness. The colors and bold flavors always add excitement and visual appeal, no matter how you serve it!
Make Ahead and Storage
Storing Leftovers
Although Easy Korean Cucumber Salad is at its best when freshly made, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The flavors intensify, but keep in mind the cucumbers may soften a little—still delicious, but a different vibe than just-tossed!
Freezing
Freezing isn’t recommended for this salad. Cucumbers contain so much water that they tend to become mushy and lose their snap once defrosted, changing both texture and flavor in ways that don’t do the Easy Korean Cucumber Salad justice.
Reheating
This salad is designed to be served cold or at room temperature. If it has been chilled, just let it sit out of the fridge for a few minutes so the flavors can fully shine. There’s no need to reheat—just toss and enjoy!
FAQs
Can I use regular cucumbers instead of Persian or English for Easy Korean Cucumber Salad?
Absolutely! If using standard slicing cucumbers, just peel them and scoop out the seeds to avoid extra moisture. Still, Persian or English varieties hold their crunch best and have thin skin, so they’re the top choice if you can find them.
How spicy is Easy Korean Cucumber Salad, and how can I adjust the heat?
With the amount of gochugaru listed, the salad has a pleasant, gentle heat balanced by vinegar and sugar. If you want it milder, use less gochugaru or swap it for a pinch of standard crushed red pepper. For more kick, try adding up to 1.5 tablespoons of gochugaru!
Is there a way to make Easy Korean Cucumber Salad gluten-free?
Certainly! Simply use a gluten-free soy sauce or tamari in the dressing. All the other ingredients are naturally gluten-free, making this a perfect dish for gluten-sensitive guests.
Can I make Easy Korean Cucumber Salad in advance?
You can prep the cucumbers and dressing separately a few hours in advance, then toss everything together just before serving for maximum freshness and crunch. Making it too far ahead will soften the cucumbers a bit, but some people enjoy the deeper marinated flavor.
What main dishes go best with Easy Korean Cucumber Salad?
This punchy salad shines alongside anything from Korean-style barbecue and teriyaki chicken to tofu stir-fries, spicy wings, or rice bowls. It’s also fantastic in a sandwich, wrap, or buddha bowl as a palate-cleansing topper!
Final Thoughts
If you’re craving something fresh, fast, and absolutely packed with flavor, you can’t go wrong with Easy Korean Cucumber Salad. It’s my trusty go-to for potlucks, side dishes, or anytime I want to amp up an everyday meal—so give it a try and get ready for crunch, color, and bold, unforgettable taste!
Print
Easy Korean Cucumber Salad Recipe
- Prep Time: 10 minutes (plus 10 minutes salting)
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegan, Gluten-Free
Description
This Easy Korean Cucumber Salad is a refreshing and flavorful dish that can be whipped up in no time. The combination of crispy cucumbers with a tangy, spicy, and slightly sweet dressing makes it a perfect side dish for any meal.
Ingredients
Cucumbers:
- 2–3 small Persian or English cucumbers, thinly sliced
Dressing:
- ½ teaspoon salt
- 1 tablespoon rice vinegar
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon soy sauce
- 1 green onion, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Prepare Cucumbers: Place sliced cucumbers in a colander, sprinkle with salt, and let sit for 10–15 minutes. Squeeze out excess water.
- Make Dressing: In a bowl, mix rice vinegar, gochugaru, sugar, sesame oil, garlic, soy sauce, and green onion.
- Combine Ingredients: Toss drained cucumbers with dressing until evenly coated.
- Finish and Serve: Sprinkle with sesame seeds. Serve immediately or chill for 10–15 minutes for enhanced flavor.
Notes
- This salad is best enjoyed fresh but can be refrigerated for up to 24 hours.
- Adjust spice level by varying the amount of gochugaru used.
- For a milder version, consider using crushed red pepper or omitting the spice entirely.
- Perfect as a side dish with grilled meats, rice bowls, or Korean BBQ.
Nutrition
- Serving Size: ½ cup
- Calories: 45
- Sugar: 2g
- Sodium: 260mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
