If you’re craving something crisp, zesty, and absolutely bursting with flavor, Korean Cucumber Salad is about to become your new go-to side dish. Infused with garlicky punch, tangy vinegar, a touch of heat, and nutty sesame seeds, every bite is a refreshing explosion—a true celebration of Korean-inspired flavors in under 15 minutes.
Why You’ll Love This Recipe
- Big Flavor, Minimal Effort: This Korean Cucumber Salad comes together in just minutes, but every bite tastes like it’s been marinating all day.
- Incredibly Versatile: It’s perfect as a banchan with Korean BBQ, a snack, or an upgrade to a simple lunch or weeknight dinner.
- Customizable Heat: Adjust the chili oil to make it as spicy (or mild!) as your taste buds crave.
- Naturally Fresh & Crunchy: Salted cucumbers keep their signature crisp bite, so it’s always refreshing—not soggy.
Ingredients You’ll Need
The magic of Korean Cucumber Salad is just how few ingredients you need for so much flavor! Each component brings something special to the table—bright acidity, savory umami, fiery heat, or that signature cooling crunch.
- Mini Cucumbers (or regular): Crisp and tender, these are the star of the show—choose the freshest you can find.
- Salt: Draws out excess moisture and keeps the cucumbers extra snappy.
- Soy Sauce: Adds that essential savory backbone and just a bit of color.
- Minced Garlic: You’ll love the aromatic depth this brings; fresh is best.
- Rice Vinegar: Bright and mildly sweet, it gives the dressing its delicious tang.
- Chili Oil: The heart of the heat—you control the spice level!
- Sugar: Balances the acidity and spice for that addictive finish.
- Sesame Oil: This brings in a toasty, nutty aroma every time you open the bowl.
- Sesame Seeds (optional): For a crunchy, nutty pop across the salad.
- Green Onions (optional): They add a lively contrast in both flavor and color.
Variations
This is one of those recipes that practically begs you to make it your own! Korean Cucumber Salad can shift and change with your cravings—just swap, add, or adjust for your favorite flavors or dietary needs.
- Vegan & Gluten-Free Version: Use tamari or coconut aminos instead of regular soy sauce so everyone at the table can dig in.
- Add Some Umami: Mix in a few drops of fish sauce or a sprinkle of dried seaweed for a traditional Korean banchan twist (just watch the salt).
- Turn Up the Veggies: Add thinly sliced radishes, carrots, or even ribbons of bell pepper for extra crunch and color.
- No Chili Oil? Substitute with a pinch of gochugaru (Korean chili flakes) or a dash of sriracha for an easy spicy boost.
How to Make Korean Cucumber Salad
Step 1: Prep and Slice the Cucumbers
Give your cucumbers a good wash and decide if you’re into spirals or classic rounds—if you want to impress (or just have fun), grab a spiralizer! Otherwise, slice the cucumbers thin with a sharp knife. This makes each bite soak up all that savory, tangy marinade later.
Step 2: Salt and Rest
Sprinkle the slices with salt and let them lounge for about 8–12 minutes. This essential step draws out excess water, leaving your salad deliciously crunchy—not soggy. When you’re ready, rinse the cucumber under cool water, then gently pat them dry with paper towels.
Step 3: Mix Up the Marinade
In a small bowl, combine minced garlic, sugar, sesame seeds, and green onions. Pour in the rice vinegar, soy sauce, chili oil, and sesame oil. Give everything a really good stir—your kitchen will start to smell like pure magic at this point!
Step 4: Toss, Taste, and Serve
Add the drained cucumbers to the bowl and toss them in the marinade until every slice is glistening. Taste and adjust for salt or spice, then top with a sprinkle more sesame seeds and green onions just before serving. Enjoy immediately for max crunch and freshness!
Pro Tips for Making Korean Cucumber Salad
- Choose the Right Cucumber: Mini cucumbers or Persian cucumbers are best for this salad—they’re less watery and have thin skins, keeping the salad extra crisp.
- Salting for Extra Crunch: Don’t skip the salting step! It keeps the texture spot-on and prevents the salad from turning watery as it sits.
- Toss Just Before Serving: For the crunchiest results, combine the cucumbers and dressing right before you put the salad on the table.
- Spice to Taste: Everyone’s heat tolerance is different—start with less chili oil, taste, and bump up as needed for your perfect level of fire.
How to Serve Korean Cucumber Salad
Garnishes
A generous sprinkle of toasted sesame seeds and a handful of finely chopped green onions on top can transform Korean Cucumber Salad from a simple side into something restaurant-worthy. For an extra pop of color, add a few slivers of fresh red chili or thinly sliced radish.
Side Dishes
This salad is a classic banchan for Korean meals, making it the perfect companion for spicy bulgogi, sizzling grilled meats, noodle dishes, or just a bowl of hot, fluffy rice. Honestly, it’s a knockout with anything needing a vibrant, crisp, cooling bite.
Creative Ways to Present
Let your creativity shine! Serve the Korean Cucumber Salad in individual glass dishes for an elegant touch, pile it on lettuce wraps for picnic-friendly bites, or layer into veggie bowls. Spiraled cucumbers add a playful twist—guaranteed to get oohs and aahs at your next dinner party.
Make Ahead and Storage
Storing Leftovers
Store any leftover Korean Cucumber Salad in an airtight container in the refrigerator. It will stay bright and tasty for up to two days, but do expect the texture to soften a little the longer it sits—the flavors, though, will become even more savory and intense!
Freezing
I don’t recommend freezing, as cucumbers tend to lose their terrific crunch and can become mushy after thawing. This salad is all about that fresh bite, so enjoy it as soon as you can.
Reheating
There’s no need to reheat—Korean Cucumber Salad is always served cold or at room temperature. If your salad has been in the fridge, just give it a stir before serving to redistribute the dressing and delicious flavors!
FAQs
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Can I make Korean Cucumber Salad ahead of time?
Absolutely! You can slice and salt the cucumbers, and mix up the marinade, each a few hours in advance. Combine them just before serving for the best crunch, or let everything sit together for up to an hour if you like a slightly more pickled texture.
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What kind of cucumbers work best?
Mini cucumbers, Persian cucumbers, or English/hothouse cucumbers work best because they have tender skins and fewer seeds. Regular cucumbers can work too—just give them a quick peel and scoop out any large seeds for the crispest results.
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Is Korean Cucumber Salad very spicy?
It’s totally up to you! Start light with the chili oil, then add more if you’d like an extra kick. If you’re sensitive to heat, you can skip the chili oil entirely—it’ll still be bright and flavorful.
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Can I add other vegetables or herbs?
Definitely! This salad welcomes extras like thinly sliced radish, carrots, or a handful of fresh cilantro. Just keep the savory, tangy dressing as your base and get creative with what you’ve got on hand.
Final Thoughts
If ever there was a side dish destined to brighten up your table, it’s Korean Cucumber Salad. It’s so easy, so adaptable, and always a crowd-pleaser—I can’t wait for you to try it and make it your own! Let me know how you serve yours; I love hearing about creative twists and family favorites.
Print
Korean Cucumber Salad Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Marinating
- Cuisine: Korean
- Diet: Vegetarian
Description
This Korean Cucumber Salad is a refreshing and flavorful side dish that pairs well with any meal. The crunchy cucumbers are marinated in a delicious blend of soy sauce, garlic, rice vinegar, and sesame oil, creating a perfect balance of sweet, savory, and tangy flavors.
Ingredients
Cucumber Salad:
- 5 mini cucumbers or 2–3 regular cucumbers, thinly sliced
- 1 tsp salt
Marinade:
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2–3 tsp chili oil
- 3 tsp sugar
- 1 tsp sesame oil
- 2 tsp sesame seeds (optional)
- 3 tbsp green onions, diced (optional)
Instructions
- Prepare Marinade: In a small bowl, combine minced garlic, sugar, sesame seeds, and green onion. Add soy sauce, rice vinegar, chili oil, and sesame oil. Mix well.
- Prepare Cucumbers: Slice cucumbers thinly using a spiralizer or a knife. Sprinkle with salt and let sit for 8-12 minutes. Rinse and pat dry.
- Combine: Place cucumbers in a bowl. Pour the marinade over the cucumbers and toss to coat.
- Serve: Garnish with sesame seeds and green onions before serving.
Notes
- You can adjust the amount of chili oil to suit your spice preference.
- For a milder flavor, reduce the amount of sugar in the marinade.
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 5g
- Sodium: 580mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
