If you’re craving a refreshing, vibrant side dish that bursts with flavor and a hint of spice, this Korean Cucumber Salad Recipe is about to become your new go-to. Crisp cucumbers tossed in a perfectly balanced dressing of tangy rice vinegar, fiery gochugaru, and aromatic sesame oil create a salad that’s delightfully crunchy, slightly sweet, and full of a gentle heat that wakes up your taste buds. It’s refreshing enough to serve in the summertime but comforting enough to brighten any meal year-round, making it a must-try for anyone who loves Korean flavors and easy-to-make dishes.
Ingredients You’ll Need
The magic of this Korean Cucumber Salad Recipe lies in its simple yet carefully chosen ingredients. Each one adds a unique element—whether it’s a punch of heat, a touch of tang, or a satisfying crunch—making the whole dish sing when combined.
- 1 large seedless English cucumber, sliced medium-thin: Provides a crisp, juicy base that soaks up all the dressing beautifully.
- 2 tablespoons gochugaru (Korean red chili flakes): Adds a smoky, spicy kick that’s authentic and not overpowering.
- 2 tablespoons rice vinegar: Brings a bright acidity that balances the spice and sweet perfectly.
- 1 tablespoon granulated sugar: Sweetens the dressing just enough to round out the flavors.
- 3 cloves garlic, minced: Infuses the salad with a warm, aromatic depth.
- 1/2 teaspoon sesame oil: Adds a toasty, nutty aroma that’s signature in Korean cooking.
- White sesame seeds, for garnish: Gives a lovely finishing touch and subtle texture contrast.
How to Make Korean Cucumber Salad Recipe
Step 1: Prepare the Dressing
Start by combining the gochugaru, rice vinegar, granulated sugar, minced garlic, and sesame oil in a large bowl. Mix everything until you have a loose, even paste. This dressing is the heart of the Korean Cucumber Salad Recipe, packing in bold flavors that cling perfectly to the cucumbers.
Step 2: Add the Cucumbers
Next, toss the medium-thin sliced cucumbers into the bowl with the dressing. Wearing gloves (latex ones are ideal), gently massage the dressing into the cucumbers to make sure each slice is evenly coated. This step is key for flavor absorption and helps the cucumbers soften slightly without losing their crunch.
Step 3: Chill
Pop the salad into the refrigerator for about 30 minutes. This rest period lets the flavors meld beautifully and allows the cucumbers to soak up the delicious dressing. You’ll notice the spiciness mellows just a bit while becoming more harmonious with the tang and sweetness.
Step 4: Serve
When ready to serve, transfer your Korean Cucumber Salad onto a platter or bowl and generously sprinkle with white sesame seeds. The seeds add not only a nice crunch but also a visual appeal that makes the salad inviting and vibrant.
How to Serve Korean Cucumber Salad Recipe
Garnishes
While white sesame seeds are the classic choice, consider adding a few fresh chopped scallions or a light drizzle of extra sesame oil for an even richer aroma. A small pinch of toasted seaweed bits can also add an umami twist that pairs beautifully with the chili flakes.
Side Dishes
This salad shines alongside Korean BBQ meats like bulgogi or spicy pork, but it’s just as delightful with grilled chicken, steamed rice, or even as a crisp side to sandwiches. Its cooling qualities complement spicy and rich dishes perfectly.
Creative Ways to Present
For a fun twist, serve this Korean Cucumber Salad Recipe in individual small bowls as part of a Korean banchan (small side dishes) spread. Alternatively, place a spoonful on top of a bowl of bibimbap or use it as a crunchy topping for tacos or rice bowls to add unexpected flair.
Make Ahead and Storage
Storing Leftovers
Store any leftover Korean Cucumber Salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the cucumbers will release more water over time, so give it a quick stir before serving to redistribute the flavors.
Freezing
Because cucumbers are very watery and crisp, freezing this salad is not recommended; it will lose its crunch and become mushy once thawed.
Reheating
Since this salad is best enjoyed chilled, reheating is unnecessary. Simply give it a gentle toss to freshen it up and serve cold.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Yes, you can, but English cucumbers are preferred because they have fewer seeds and a thinner skin, which makes the salad less watery and more tender.
How spicy is this Korean Cucumber Salad Recipe?
The heat level is moderate and comes from the gochugaru, a Korean chili flake that’s flavorful without being overwhelmingly hot. You can adjust the amount to suit your spice tolerance.
Is there a substitute for gochugaru?
If you can’t find gochugaru, you can try a mix of crushed red pepper flakes and a little smoked paprika to mimic the smoky, mildly spicy profile.
Can I make this salad vegan and gluten-free?
Absolutely! This salad is naturally vegan and gluten-free as long as you use gluten-free rice vinegar, which is often the case with most brands.
How long should I marinate the cucumbers for?
Allowing the salad to chill for at least 30 minutes is ideal for flavor melding, but you can prepare it a few hours ahead for even deeper flavor—just keep it refrigerated.
Final Thoughts
This Korean Cucumber Salad Recipe is one of those dishes that feels like sunshine on a plate—fresh, flavorful, and with just the right amount of kick. I can’t recommend it enough for anyone looking to brighten up their meals with minimal effort but maximum impact. Give it a try, and I promise you’ll be reaching for this recipe again and again!
Print
Korean Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegetarian
Description
A refreshing and spicy Korean cucumber salad featuring thinly sliced English cucumbers tossed in a flavorful dressing made from gochugaru, rice vinegar, garlic, sesame oil, and sugar. This quick and easy salad offers a perfect balance of heat and tanginess, garnished with toasted white sesame seeds to add a subtle nutty crunch.
Ingredients
Salad Ingredients
- 1 large seedless English cucumber, sliced medium-thin (about 1/4 – 1/2 inch thick)
Dressing Ingredients
- 2 tablespoons gochugaru (Korean red chili flakes)
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 3 cloves garlic, minced
- 1/2 teaspoon sesame oil
- White sesame seeds, for garnish
Instructions
- Prepare the Dressing: In a large mixing bowl, combine gochugaru, rice vinegar, granulated sugar, minced garlic, and sesame oil. Stir well until the mixture forms a loose, even paste.
- Add the Cucumbers: Add the medium-thin sliced cucumbers to the bowl with the dressing. Using your hands (latex gloves recommended for hygiene), massage and mix thoroughly so every cucumber slice is evenly coated with the spicy, tangy dressing.
- Chill: Cover the bowl and refrigerate the salad for about 30 minutes. This chilling time allows the cucumbers to absorb the dressing flavors and develop a perfect balance of spicy and sour notes.
- Serve: Transfer the salad to a serving platter or bowl. Garnish generously with white sesame seeds to add texture and a mild nutty flavor. Serve immediately for the freshest crunch and vibrant taste.
Notes
- For best results, slice the cucumber evenly to ensure consistent texture and flavor absorption.
- Wearing latex gloves during mixing prevents chili irritation on your skin.
- This salad is best served fresh but can be stored covered in the refrigerator for up to 1 day.
- Adjust the amount of gochugaru according to your preferred spice level.
- If gochugaru is unavailable, you can substitute with crushed red pepper flakes, though the flavor will differ slightly.
