Name: Korean Cucumber Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 5 mini cucumbers or 2-3 regular cucumbers, about 4 cups; 1 tsp salt; 1.5 tsp soy sauce; 1 tsp minced garlic; 3 tbsp rice vinegar; 2-3 tsp chili oil (adjust to taste); 3 tsp sugar; 1 tsp sesame oil; 2 tsp sesame seeds (optional); 3 tbsp green onions, diced (optional)

Refreshingly crisp, spicy, and just the right touch of sweet, this Korean Cucumber Salad Recipe is my ultimate go-to when I’m craving something light yet bursting with flavor. Radiant green cucumbers get tangled up with a zippy dressing featuring chili oil, soy, sesame, and tangy rice vinegar, making every bite wake up your tastebuds. The best part? You can whip it up in 15 minutes, enjoy it chilled, and pair it with practically any meal. Whether you’re looking for an easy side dish or a vibrant vegetarian option, this Korean Cucumber Salad Recipe is about to steal the show.

Korean Cucumber Salad Recipe - Recipe Image

Ingredients You’ll Need

One of the beautiful things about this Korean Cucumber Salad Recipe is how it transforms everyday ingredients into something genuinely special. Each component brings its own color, crunch, or pop of flavor—so don’t skip the sesame seeds or green onions if you want those signature touches!

Mini cucumbers (5, or 2-3 regular size): Look for crisp, fresh cucumbers; they hold up the best and have less bitterness.
Salt (1 tsp): Essential for drawing out extra liquid and enhancing that addictively crunchy texture.
Soy sauce (1.5 tsp): Adds a savory, umami base that balances the sweetness and acidity.
Minced garlic (1 tsp): Raw garlic infuses the salad with a punchy kick—use freshly minced for best results.
Rice vinegar (3 tbsp): Bright and tangy, it’s what gives the dressing its mouthwatering zing.
Chili oil (2-3 tsp, to taste): Spicy or mild—it’s totally your call! Add gradually if you’re sensitive to heat.
Sugar (3 tsp): A touch of sugar balances out the vinegar and heat, for that subtle sweet finish.
Sesame oil (1 tsp): Just a little gives the salad a warm, nutty aroma—you’ll smell it instantly!
Sesame seeds (2 tsp, optional): These tiny seeds add a gentle crunch and gorgeous visual appeal.
Green onions (3 tbsp, diced, optional): For a pop of color and a fresh, mild onion flavor in every bite.

How to Make Korean Cucumber Salad Recipe

Step 1: Mix the Flavorful Marinade

Start by mixing together the minced garlic, sugar, sesame seeds, and diced green onion in a small bowl. Add in the rice vinegar, soy sauce, sesame oil, and chili oil, then whisk everything until well combined. You’ll notice the dressing starts to smell absolutely incredible—this is where those bold flavors really come together.

Step 2: Prep the Cucumbers

If you have a spiralizer handy, now’s the time to have a little fun by making curly, restaurant-style spirals. No spiralizer? No problem! Just grab your sharpest knife and carefully slice the cucumbers as thin as you can for that lovely crunch in every bite. Thin slices absorb all that tangy flavor best.

Step 3: Salt and Rest the Cucumbers

Toss those sliced cucumbers in a bowl with the salt, ensuring all the pieces are evenly coated. Set them aside for 8 to 12 minutes—this step helps draw out excess moisture, which stops your Korean Cucumber Salad Recipe from getting soggy and locks in extra crunch.

Step 4: Rinse and Dry

Once the cucumbers have rested, rinse them thoroughly under cold water to remove excess salt (no one likes an overly salty bite). Lay the slices out on paper towels or a clean cloth, and gently pat them to remove as much water as possible.

Step 5: Toss and Chill

Put your dried cucumbers back in a bowl, pour over the zesty marinade, and toss until every piece is glistening with the dressing. Let it chill for at least five minutes so the flavors meld. Serve your Korean Cucumber Salad Recipe immediately, garnished with more sesame seeds and green onion if you like, or cover and keep refrigerated until ready to eat.

How to Serve Korean Cucumber Salad Recipe

Garnishes

For that classic finishing touch, sprinkle extra sesame seeds and a handful of thinly sliced green onions over the top. If you want to bump things up, add a few slivers of fresh chili or a drizzle of extra chili oil for dramatic color and heat.

Side Dishes

This Korean Cucumber Salad Recipe pairs perfectly with grilled meats like Korean BBQ, spicy tofu, fried chicken, or a bowl of steamy jasmine rice. It also shines next to dumplings, noodles, or any Asian-inspired spread needing a zesty, cooling balance.

Creative Ways to Present

Take it up a notch by serving the salad in lettuce cups for a fresh, hand-held appetizer, or layer it in a vibrant bowl with pickled radishes and shredded carrots for a colorful veggie platter. Mini mason jars make adorable single-serve party versions.

Make Ahead and Storage

Storing Leftovers

To keep your Korean Cucumber Salad Recipe fresh, transfer leftovers to an airtight container and refrigerate. It’s best enjoyed within 2 days—after that, the cucumbers can get a bit too soft, but the flavor will still be fab!

Freezing

This salad isn’t a great candidate for freezing, since cucumbers lose their crunch when thawed and can turn watery. For optimal texture, stick to making it fresh or preparing just what you’ll need for a couple of days.

Reheating

No reheating required! Korean Cucumber Salad Recipe tastes best served cold, straight from the fridge. If it’s been sitting a while, just give it a quick toss to redistribute the dressing before serving.

FAQs

Is Korean cucumber salad spicy?

It definitely can be! The heat level is totally up to you, thanks to the chili oil. Start with less and add more as you taste—the beauty of this Korean Cucumber Salad Recipe is its adjustability.

Can I use regular cucumbers instead of mini ones?

Absolutely. Just be sure to slice them thinly, and if your cucumbers are particularly seedy, you might want to scoop out some seeds to keep the salad from getting watery.

How far in advance can I make this salad?

You can make Korean Cucumber Salad Recipe a few hours ahead; letting it sit even makes the flavors develop more. Just avoid making it too far in advance (over a day), as the cucumbers will start to lose their crunch.

What can I substitute for chili oil?

If you’re out of chili oil, a mix of neutral oil plus a dash of crushed red pepper flakes works. You can also use sriracha or gochujang mixed with a little sesame oil for a Korean twist.

Is this salad vegan and gluten free?

The basic Korean Cucumber Salad Recipe is vegetarian and can be vegan if you use vegan-friendly sugar. For gluten free, swap out the soy sauce for tamari or coconut aminos.

Final Thoughts

Trust me, this Korean Cucumber Salad Recipe is that dish you’ll want to make over and over—crisp, spicy, lightly sweet and so quick to whip up. Don’t be surprised when friends and family ask for seconds. Give it a try and let its bold, refreshing flavors brighten up your table!

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Korean Cucumber Salad Recipe