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Korean Cucumber Salad

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A crisp and refreshing Korean-style cucumber salad tossed in a savory, tangy, and mildly spicy dressing for a bold and vibrant side dish.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: No-Cook
  • Cuisine: Korean
  • Diet: Vegan

Ingredients

  • 4 Persian or 2 English cucumbers, thinly sliced
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1–2 teaspoons gochugaru (Korean red pepper flakes)
  • 1 teaspoon sugar
  • 1 teaspoon sesame seeds
  • 2 green onions, sliced

Instructions

  1. Place sliced cucumbers in a bowl and sprinkle with salt. Let sit for 10–15 minutes to draw out excess moisture.
  2. Gently squeeze or pat the cucumbers dry to remove released liquid.
  3. In a separate bowl, whisk together garlic, rice vinegar, soy sauce, sesame oil, gochugaru, and sugar until combined.
  4. Add cucumbers to the dressing and toss until evenly coated.
  5. Sprinkle with sesame seeds and sliced green onions.
  6. Let sit for 5 minutes before serving to allow flavors to blend.

Notes

  • Adjust gochugaru to control spice level.
  • Salting the cucumbers helps maintain crisp texture.
  • Add thinly sliced red onions for extra sharpness.
  • Store in the refrigerator for up to 2 days.
  • Best served chilled or at room temperature.

Nutrition

Find it online: https://juliameals.com/korean-cucumber-salad/