If you’re craving something vibrant, fresh, and packed with a perfect balance of tangy, spicy, and savory flavors, this Korean Cucumber Salad Recipe is exactly what you need. It’s a wonderfully refreshing side dish that dances on your taste buds with crisp cucumbers coated in a delightful mix of garlic, soy, vinegar, and chili oil, creating a texture and flavor profile that’s at once simple and mesmerizing. Whether you’re looking for a quick salad to complement a hearty meal or a cool, crunchy snack on a warm day, this recipe is your new go-to for effortless Korean-inspired goodness.
Ingredients You’ll Need
Don’t let the few ingredients fool you; each one plays a crucial role in bringing this salad to life. From the crisp cucumbers providing the refreshing base, to the bold garlic and chili oil building layers of flavor, every ingredient is a star in this Korean Cucumber Salad Recipe.
- Cucumbers (5 mini or 2–3 regular, spiralized or thinly sliced): The crisp foundation that gives the salad its signature crunch and freshness.
- Salt (1 tsp): Draws out excess moisture from cucumbers to keep the salad crisp and prevent sogginess.
- Soy sauce (1.5 tsp): Adds savory depth and umami to balance the acidity and heat.
- Minced garlic (1 tsp): Infuses the dressing with a punch of sharp, aromatic flavor.
- Rice vinegar (3 tbsp): Brings a bright, tangy acidity that wakes up your palate.
- Chili oil (2–3 tsp): Provides a warm, spicy kick that’s characteristic of Korean cuisine.
- Sugar (3 tsp): Softens the edges of the acidity and heat, creating harmonious balance.
- Sesame oil (1 tsp): Lends a toasty, nutty aroma that elevates the entire dish.
- Sesame seeds (2 tsp, optional): Adds subtle crunch and nutty flavor as a finishing touch.
- Green onions (3 tbsp, diced, optional): Introduces a fresh, mild onion flavor and a pop of green color.
How to Make Korean Cucumber Salad Recipe
Step 1: Prepare the Marinade
Start by combining the key flavor components. In a small bowl, whisk together minced garlic, sugar, sesame seeds, and diced green onions with soy sauce, rice vinegar, chili oil, and sesame oil. Mixing these ingredients thoroughly ensures the sugar begins to dissolve, creating a smooth, well-balanced dressing that will coat every cucumber slice beautifully.
Step 2: Prepare the Cucumbers
Next, spiralize or thinly slice your cucumbers to maximize their surface area for absorbing the marinade. Place them in a colander and sprinkle with salt. Let them sit for 8 to 12 minutes—a crucial step that pulls excess water out of the cucumbers to keep your salad from becoming watery. After the time is up, be sure to rinse the salt off under cold water and gently pat the slices dry with a paper towel for the crispiest bite.
Step 3: Combine
Transfer the cucumbers into a large mixing bowl and pour your freshly made marinade on top. With gentle hands, toss everything together thoroughly to ensure every strand of cucumber is coated thoughtfully and evenly, enveloping those crisp veggies with the punchy, zesty dressing that makes this Korean Cucumber Salad Recipe so addictive.
Step 4: Serve
Finally, pile the dressed cucumbers onto a serving dish. If you love the look and crunch of sesame seeds and green onions, sprinkle a bit more on top for a vibrant finishing touch. This salad is best enjoyed right away to fully appreciate the refreshing crunch and fresh flavors.
How to Serve Korean Cucumber Salad Recipe
Garnishes
Simple garnishes like extra toasted sesame seeds and chopped green onions not only add texture and flavor but also bring a lovely visual appeal to the salad. A sprinkle of red pepper flakes can also boost the heat if you like it spicier.
Side Dishes
This cucumber salad pairs beautifully with grilled meats like Korean BBQ, fried rice, or even spicy tofu dishes. Its cooling qualities make it an ideal counterbalance to rich, heavy, or spicy main courses, helping keep your palate refreshed throughout the meal.
Creative Ways to Present
For an eye-catching presentation, serve the salad in a hollowed-out cucumber boat or stack it in small, neat piles using ring molds. You can also transform it into a topping for bao buns or mix it into bibimbap for a crisp kick.
Make Ahead and Storage
Storing Leftovers
You can store leftover Korean Cucumber Salad Recipe in an airtight container in the refrigerator for up to two days. Keep in mind, the cucumbers will release more water over time and the salad might lose some crispness, so it’s best consumed fresh.
Freezing
Freezing is not recommended for this salad as cucumbers become mushy when thawed, and the texture integral to this dish would be compromised.
Reheating
This salad is meant to be served cold or at room temperature, so reheating is unnecessary. Just give it a gentle stir before serving if the dressing has settled at the bottom.
FAQs
Can I use regular cucumbers instead of mini cucumbers?
Absolutely! Regular cucumbers work just as well. Just slice them thinly or spiralize so that you get the same crunch and marinade absorption.
How spicy is this Korean Cucumber Salad Recipe?
The chili oil adds a mild to moderate heat that can be adjusted to your taste by adding more or less. If you prefer it milder, simply reduce the amount of chili oil used.
Is this salad vegan and gluten-free?
Yes! Use gluten-free soy sauce or tamari to make sure it fits a gluten-free diet, and the rest of the ingredients are naturally vegan-friendly.
Can I make this salad ahead of time?
You can prepare it in advance, but for maximum freshness and crunch, it’s best to dress the cucumbers just before serving.
What can I substitute for chili oil if I don’t have any?
You can use a pinch of crushed red pepper flakes or a splash of hot sauce to mimic the spicy element if chili oil isn’t available.
Final Thoughts
This Korean Cucumber Salad Recipe is a real treasure to have in your culinary repertoire—quick to make, full of vibrant flavors, and wonderfully versatile. I encourage you to try it out and watch how it brightens up any meal with its crisp texture and perfect balance of spicy, tangy, and savory notes. Once you taste it, I’m pretty sure it’ll become one of your favorite go-to side dishes too!
Print
Korean Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegan
Description
This Korean Cucumber Salad is a refreshing and easy-to-make side dish featuring crisp cucumbers tossed in a tangy, slightly sweet, and spicy marinade made from garlic, soy sauce, rice vinegar, and chili oil. Perfectly balanced with sesame oil and topped with sesame seeds and green onions, it’s a flavorful accompaniment to any meal that can be prepared in just 15 minutes.
Ingredients
Vegetables
- 5 mini cucumbers, or 2–3 regular cucumbers, spiralized or thinly sliced
Marinade
- 1 tsp salt
- 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. Add the soy sauce, rice vinegar, chili oil, and sesame oil. Whisk everything together until the marinade is well blended and the sugar dissolves slightly, ensuring a balanced mix of flavors.
- Prepare the Cucumbers: Spiralize or thinly slice the cucumbers and place them in a colander. Sprinkle with salt and let them sit for 8 to 12 minutes to draw out excess moisture. After resting, rinse thoroughly with cold water to remove excess salt and then gently pat dry with a paper towel to maintain crispness.
- Combine: Transfer the cucumbers to a large mixing bowl. Pour the prepared marinade over the cucumbers and gently toss until they are evenly coated with the flavorful dressing.
- Serve: Transfer the salad to a serving plate or bowl. Garnish with extra sesame seeds and green onions if desired. Serve immediately to enjoy the refreshing crunch and vibrant taste.
Notes
- To maintain the cucumber’s crunch, avoid soaking them for too long after salting.
- Adjust the amount of chili oil based on your preferred spice level.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- Optional toppings like toasted sesame seeds and extra green onions add texture and flavor.
