I make Korean Cucumber Salad when I want something crisp, refreshing, and packed with bold flavor. This quick side dish features crunchy cucumbers tossed in a savory, slightly spicy dressing that brings brightness and balance to any meal.
Why You’ll Love This Recipe
I love how fast this salad comes together with just a handful of ingredients. The cucumbers stay crisp while absorbing the tangy, garlicky, and mildly spicy dressing. I also appreciate how versatile it is—it pairs perfectly with grilled meats, rice dishes, or even as a light snack on its own. It’s simple, vibrant, and incredibly satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Persian or English cucumbers, thinly sliced
salt
garlic, minced
rice vinegar
soy sauce
sesame oil
gochugaru (Korean red pepper flakes)
sugar
sesame seeds
green onions, sliced
Directions
I start by slicing the cucumbers thinly and placing them in a bowl. I sprinkle them lightly with salt and let them sit for about 10–15 minutes to draw out excess moisture.
After resting, I gently squeeze or pat the cucumbers dry to remove extra liquid. This helps the salad stay crisp and prevents the dressing from becoming diluted.
In a separate bowl, I mix together minced garlic, rice vinegar, soy sauce, sesame oil, gochugaru, and a small amount of sugar until well combined.
I toss the cucumbers with the dressing, making sure they’re evenly coated. I finish by sprinkling sesame seeds and sliced green onions over the top.
I let the salad sit for about 5 minutes before serving so the flavors can blend.
Servings and timing
I usually get 4 servings from this recipe.
Prep time: 15 minutes
Rest time: 10 minutes
Total time: 25 minutes
Variations
I sometimes add thinly sliced red onions for extra sharpness. When I want more heat, I increase the amount of gochugaru or add a drizzle of chili oil. I also enjoy adding a splash of fish sauce for deeper savory flavor. For a sweeter version, I add a bit more sugar or a touch of honey.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften slightly over time, but I find the flavor becomes even more pronounced. I do not recommend reheating this dish, as it’s meant to be enjoyed cold or at room temperature.
FAQs
Can I use regular cucumbers?
I can use regular cucumbers, but I prefer Persian or English varieties because they have thinner skins and fewer seeds.
How spicy is this salad?
I find it mildly spicy, but I adjust the amount of gochugaru to control the heat level.
Do I have to salt the cucumbers first?
I recommend salting them to draw out excess moisture and keep the texture crisp.
Can I make this ahead of time?
I prepare it a few hours in advance and keep it refrigerated. I stir it gently before serving.
Is this dish vegan?
Yes, it is naturally vegan if I skip adding fish sauce.
Conclusion
I keep coming back to this Korean Cucumber Salad because it’s crisp, refreshing, and bursting with flavor. It’s a quick and easy side dish that adds brightness and balance to any meal I serve.
