If you’re craving a crisp, refreshing side with bold flavors and a welcoming kick, Korean Cucumber Salad will absolutely deliver! This vibrant dish balances crunchy cucumbers with a tangy, garlicky, and slightly spicy dressing, making it a must-have for everything from casual lunches to backyard barbecues. The dish comes together in mere minutes, yet offers such a delightful variety of textures and tastes that your friends and family will swear you spent hours preparing it. Whether you’re a seasoned lover of Korean cuisine or exploring new flavors at home, this quick salad is a game changer that’ll brighten any meal.

Korean Cucumber Salad Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients—here’s where the magic happens! Each component in this dish is simple yet totally essential, creating a harmony of taste, texture, and color. A handful of everyday pantry items and a few fresh veggies are all you need for your soon-to-be favorite Korean Cucumber Salad.

Mini cucumbers (5) or 2-3 regular-size cucumbers, about 4 cups: These are the star of the show, providing a fresh, irresistibly crunchy bite that’s perfect for soaking up all that delicious dressing.
Salt (1 tsp): Essential for drawing out excess water from the cucumbers, ensuring they stay crisp and never soggy.
Soy sauce (1.5 tsp): Just a splash adds a wonderful savory depth and ties all the flavors together.
Minced garlic (1 tsp): Brings a sharp, fragrant note that perks up the whole salad.
Rice vinegar (3 tbsp): This ingredient adds bright acidity and gives that refreshing zing we all love.
Chili oil (2-3 tsp, to taste): Whether you like it spicy or mild, chili oil adds both flavor and a beautiful red hue. Adjust to suit your heat level!
Sugar (3 tsp): Balances the tang and spice, rounding out the flavor so you get that addictive sweet-sour contrast.
Sesame oil (1 tsp): Just a drizzle delivers a rich, nutty aroma and luxe mouthfeel.
Sesame seeds (2 tsp, optional): For a bit of toasty crunch and visual appeal. Don’t skip if you love extra texture!
Green onions (3 tbsp, diced, optional): Lend a pop of color and a subtle oniony bite that brightens every forkful.

How to Make Korean Cucumber Salad

Step 1: Prepare the Cucumber

Wash your mini cucumbers (or regular ones if that’s what you have handy), then either spiralize them for fun, curly ribbons or slice them thinly with a sharp knife. The key is consistent slices—they soak up the dressing evenly! Toss the sliced cucumbers with salt, and let them sit for 8 to 12 minutes. This step draws out excess moisture and keeps your Korean Cucumber Salad satisfyingly crisp.

Step 2: Rinse and Dry the Cucumbers

Once the cucumbers have sat in their salty bath, give them a quick rinse under cold water. This washes away the extra salt while preserving that snappy texture. After rinsing, lay the cucumbers on paper towels and gently pat them dry to get rid of any lingering moisture—this step ensures the dressing clings to every slice.

Step 3: Make the Flavorful Dressing

In a mixing bowl, combine the minced garlic, sugar, sesame seeds, and green onions. Pour in the rice vinegar, soy sauce, chili oil, and sesame oil. Stir it all together until the sugar dissolves and the mixture is glossy and unified. This spicy-sweet, tangy dressing is the secret behind a truly memorable Korean Cucumber Salad.

Step 4: Toss and Serve

Transfer your cucumbers into a serving bowl. Pour the dressing over and toss everything together until the cucumbers are thoroughly coated and glistening. Top with a sprinkle of sesame seeds and a flurry of extra green onions if you like. Your crunchy, zesty Korean Cucumber Salad is ready to steal the show!

How to Serve Korean Cucumber Salad

Garnishes

For a stunning presentation, garnish your salad with a generous pinch of toasted sesame seeds and a few extra slices of green onion. These subtle additions not only look beautiful but add an aromatic, toasty crunch and a burst of color that makes the dish even more tempting.

Side Dishes

Korean Cucumber Salad is a versatile companion! Serve it alongside grilled meats like bulgogi or barbecue chicken, tuck it next to a steaming bowl of rice, or add it to a banchan spread with kimchi and pickled radish. Its cool, tangy profile complements spicy or savory mains perfectly.

Creative Ways to Present

Transform the salad into individual appetizer cups for parties, or pile it atop a bed of leafy greens for a light lunch. You can even stuff it into lettuce wraps or serve it as a topping for rice bowls and noodle dishes. However you present it, Korean Cucumber Salad brings freshness and flavor to any table.

Make Ahead and Storage

Storing Leftovers

Store any leftover Korean Cucumber Salad in an airtight container in the refrigerator. The flavors will actually develop even more after a few hours, but for the best crunch, enjoy it within one to two days. After that, the cucumbers begin to soften, though the salad remains tasty!

Freezing

It’s best not to freeze Korean Cucumber Salad. The cucumbers will lose their crispness and turn watery once thawed, which changes the salad’s signature texture. If you want to prep ahead, make the dressing separately and slice the cucumbers fresh.

Reheating

No reheating required here—this salad is meant to be eaten cold! Simply give it a quick toss before serving to redistribute the dressing and bring out those lively flavors.

FAQs

Can I use English cucumbers instead of mini cucumbers?

Absolutely! English or Persian cucumbers work wonderfully because they’re seedless and have thin skin. Just slice them thinly and follow the recipe as usual for an equally tasty Korean Cucumber Salad.

How can I make the salad less spicy?

You’re in control of the heat. Simply reduce or skip the chili oil in the dressing. You can even substitute with a mild chili oil or add a little more sugar to balance out any spice.

Is Korean Cucumber Salad vegan?

Yes, this dish is completely plant-based as long as your soy sauce and other condiments are vegan-friendly. It’s a fantastic, vibrant vegan side for any meal!

What’s the best way to spiralize cucumbers?

If you have a spiralizer, just cut off the ends, place the cucumber in the spiralizer, and turn until you get fun, curly cucumber noodles. If you don’t have one, thinly slicing the cucumbers with a sharp knife works just as well for the salad’s texture.

Can I make Korean Cucumber Salad ahead for a party?

Definitely! You can mix the dressing and prep your cucumbers ahead of time, but for the best crunch, assemble the salad within a few hours of serving. Add garnishes just before bringing it to the table for maximum freshness and color.

Final Thoughts

There’s nothing quite like the zippy, crunchy goodness of homemade Korean Cucumber Salad to liven up any meal or gathering. I hope you’ll give this ridiculously easy and flavor-packed recipe a try—it’s too good to keep to yourself! Whether you share it with friends or savor it solo, this salad is bound to bring a pop of brightness to your table.