Korean Cucumber Salad Recipe

If you’re searching for a crisp, vibrant side that delivers both bold flavor and effortless preparation, look no further than this Korean Cucumber Salad. In just a handful of minutes, you’ll have a bowl full of crunchy cucumber slices glistening with a sweet, tangy, and lightly fiery dressing. It’s the ultimate quick fix for busy weeknights—no stove required—and an absolute flavor bomb that brightens up any meal, whether you serve it with rice, grilled dishes, or simply enjoy it as a refreshing snack.

Why You’ll Love This Recipe

• Lightning-Fast Prep: From start to finish, you’re only about 10 minutes away from tossing everything together.
• Irresistible Flavor: Expect an addictive combination of gently spicy, tangy, sweet, and garlicky—all in one crisp, juicy bite.
• Perfect for Meal Prep: This salad gets even better as it chills, soaking up all those delicious flavors, and is a fantastic make-ahead option for meal planning.
• No Cooking Needed: The only “work” here is slicing cucumbers and mixing ingredients. That’s it!
• Customizable: Whether you love it extra spicy or prefer to keep things mild, there’s easy wiggle room for your taste buds.

this Recipe

Ingredients You’ll Need

• Gochugaru (Korean Red Chili Flakes): This is the key to that signature gentle heat and beautiful color. If you can’t find gochugaru, a pinch of regular chili flakes can substitute, but the authentic flavor is worth hunting for.
• Rice Vinegar: Provides tang and balances the sweetness and heat. Opt for unseasoned rice vinegar for the purest flavor.
• Granulated Sugar: Just a touch is enough to mellow out the spice and bring a subtle sweetness.
• Garlic (Fresh Minced): This bold aromatic brings real depth; there’s no such thing as too much garlic!
• Sesame Oil: Even a little adds huge nutty, toasty flavor. A must for that essential Korean taste.
• Large Seedless English Cucumber: English cucumbers are ideal for their thin skins and fewer seeds. If using regular cucumbers, try peeling and de-seeding them first for best texture.
• White Sesame Seeds: Sprinkled on top, they add just the right amount of crunchy finish and a visual pop.

Variations

Want to change things up? There are so many ways to make this salad your own:

• Extra Veggies: Add thinly sliced radishes, carrots, or even slivers of onion for additional crunch and color.
• Less Sugar or Spice: Adjust the sugar or gochugaru to your liking; you control the heat and sweetness completely.
• Soy Sauce Splash: Add a dash of soy sauce for deeper umami, especially if serving with plain rice.
• Vegan Protein: Toss in cubes of chilled, pressed tofu for a protein boost and heartier salad.
• Cilantro Finish: Scatter a few cilantro leaves on top if you love fresh herbal notes.

How to Make Korean Cucumber Salad

Step 1: Prep Your Cucumbers

Wash and slice your English cucumber into medium-thin rounds—about ¼ to ½ inch thick is ideal. You want enough thickness to keep them snappy, but not so much they’re hard to bite.

Step 2: Mix the Dressing

In a mixing bowl, combine the gochugaru, rice vinegar, sugar, minced garlic, and sesame oil. Stir it up until the sugar dissolves and you get a loose, aromatic red paste that smells absolutely tantalizing.

Step 3: Massage the Cucumbers

Add your cucumber slices right to the bowl with the dressing. Now here’s the fun (but important) part: using clean hands—try food-safe gloves for comfort—work the dressing into the cucumbers, gently squeezing and tossing until every slice is coated. This helps the flavors absorb deeply into each piece.

Step 4: Chill and Serve

Let the salad chill for about 30 minutes; this step is optional if you’re in a rush, but it makes a big difference. Chilling lets the cucumbers soak up more flavor and gives an extra-crisp texture.

Step 5: Garnish and Enjoy

Just before serving, sprinkle plenty of white sesame seeds over the top for that crunch and a finishing touch.

Pro Tips for Making the Recipe

• Slice Consistently: Even slices mean all your cucumbers will absorb dressing at the same rate.
• Don’t Skip the Massage: Massaging pulls water from the cucumbers, allowing the dressing to really cling and reducing excess liquid.
• Taste Before Serving: Cucumbers can differ in water content and sweetness, so sample and adjust the seasoning if needed before plating.
• Serve Cold: This salad shines when served well-chilled—keep it in the fridge until right before you eat.

How to Serve

Korean cucumber salad is wildly versatile. It makes a perfect side for BBQ, grilled meats, rice bowls, or spicy mains. Serve it alongside Korean classics like bulgogi, grilled chicken, or tofu, or spoon it over a steaming bowl of rice for a light lunch. For something fun, toss it into lettuce wraps with a protein or layer onto sandwiches and burgers for a tangy crunch.

For an easy meal, pair with other banchan (small Korean side dishes) for a colorful, satisfying spread.

Make Ahead and Storage

Storing Leftovers

This salad keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavor just gets better with a bit more time, though the cucumbers may release some liquid—a quick toss before serving is all it needs.

Freezing

Freezing isn’t recommended—the cucumbers lose their crunch and become mushy once thawed.

Reheating

No reheating required! This is a “straight-from-the-fridge” kind of dish—just pull it out, toss, and serve.

FAQs

Can I use another type of cucumber?
Absolutely. While English cucumbers are best for their thin skin and fewer seeds, Persian cucumbers are a great alternative. Regular cucumbers work too, but consider peeling and seeding them for the best texture.

Is Korean cucumber salad very spicy?
Not overwhelmingly so! Gochugaru brings a gentle, lingering heat and some smoky-sweet flavor. Adjust the quantity to your preference or use milder chili flakes if you’re sensitive to heat.

Can I make this salad in advance?
Yes, and it’s actually encouraged—the flavors deepen as it chills. Make it up to a day ahead, but keep it refrigerated and give it a quick toss before serving.

Do I need to salt the cucumbers first?
For this particular recipe, it isn’t necessary. The massage step helps draw out some of the moisture and infuses the slices with flavor quickly enough for a weeknight dish.

Final Thoughts

This Korean cucumber salad is a crunchy, zingy, and utterly irresistible side you’ll want to add to any meal—or enjoy straight out of the bowl for a healthy snack. It’s speedy, loaded with flavor, and infinitely adaptable. Whether you’re new to Korean cooking or a lifelong fan, this recipe is a must-try, and you’ll find yourself coming back to it again and again. Go ahead—grab those cucumbers and dive in!

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