This Easy Korean Cucumber Salad is the ultimate quick-fix side you’ll want to make on repeat. Bursting with crisp, refreshing cucumbers, a tangy-sweet dressing, and a gentle but unmistakable kick of spice, it’s the kind of dish that brightens up any meal and disappears fast. Whether you’re looking for a light addition to your weeknight dinners or a zippy snack for summer picnics, this salad brings lively flavors and a satisfying crunch that’s simply irresistible.
Ingredients You’ll Need
What makes this Easy Korean Cucumber Salad so delightful is its short, straightforward ingredient list. Each component delivers a punch of flavor or texture, coming together in a salad that’s as vibrant as it is simple to prepare.
- Cucumbers: Use 2 large or 4 Persian cucumbers for the perfect balance of crunch and juiciness; slice them thin for the best texture.
- Salt: Essential for drawing out excess water from the cucumbers, ensuring your salad stays crisp and never soggy.
- Rice Vinegar: Brings a mellow tang that brightens the dish without overpowering the other flavors.
- Soy Sauce: Adds a touch of savory umami depth, making every bite pop.
- Sesame Oil: Just a drizzle gives the salad its signature nutty aroma and silky finish.
- Sugar: Balances the tartness and heat, rounding out the flavors with a subtle hint of sweetness.
- Garlic: Freshly minced garlic infuses the salad with a punchy, aromatic warmth.
- Red Pepper Flakes (Gochugaru or Crushed Red Pepper): Offers an adjustable kick of heat—use more or less to suit your spice preference.
- Green Onion: Finely sliced, it brings a fresh, slightly sharp bite and a pop of color.
- Toasted Sesame Seeds: Sprinkled on top for a final touch of crunch and nutty flavor.
How to Make Easy Korean Cucumber Salad
Step 1: Prep the Cucumbers
Start by thinly slicing your cucumbers; the thinner you go, the better the crunch and flavor absorption. Toss the slices into a mixing bowl and sprinkle them evenly with salt. Let them sit for about 10 to 15 minutes—this step is crucial for drawing out excess water, so your salad stays vibrant and crisp instead of watery.
Step 2: Drain and Squeeze
Once the cucumbers have rested, you’ll notice a pool of liquid at the bottom of the bowl. Drain off this liquid, then gently squeeze the cucumber slices with your hands to remove any remaining moisture. This quick squeeze keeps the salad from getting diluted and ensures every bite is packed with flavor.
Step 3: Make the Dressing
In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and red pepper flakes. This tangy, spicy, and ever-so-slightly sweet dressing is what gives Easy Korean Cucumber Salad its signature zing. Whisk until the sugar is dissolved and everything looks nicely blended.
Step 4: Toss and Finish
Add the drained and squeezed cucumbers to the bowl with the dressing. Toss everything together until the cucumbers are evenly coated. Stir in the sliced green onions and sprinkle over the toasted sesame seeds. For best results, chill the salad for 10 to 15 minutes before serving—this brief rest lets all those bold flavors mingle beautifully.
How to Serve Easy Korean Cucumber Salad
Garnishes
A sprinkle of extra toasted sesame seeds or a few extra slivers of green onion on top of your Easy Korean Cucumber Salad adds a touch of elegance and a little more texture. For a pop of color, you can even add a few thinly sliced red chili peppers or a pinch of black sesame seeds before serving.
Side Dishes
This salad pairs wonderfully with Korean barbecue, grilled meats, or a simple bowl of steamed rice. It’s also fantastic alongside other banchan (Korean side dishes) like kimchi, japchae, or pickled radish for a full Korean-inspired feast. You’ll love how it cuts through rich or spicy flavors, cleansing your palate between bites.
Creative Ways to Present
For a fun twist, serve individual portions in small glass jars or cups—perfect for picnics or lunchboxes. You can also toss Easy Korean Cucumber Salad into a grain bowl, wrap it up in lettuce leaves with grilled protein, or even use it as a topping for spicy noodle dishes to add crunch and brightness.
Make Ahead and Storage
Storing Leftovers
Easy Korean Cucumber Salad is at its best when fresh, but you can store any leftovers in an airtight container in the refrigerator for up to one day. The flavors will continue to develop, but the cucumbers may soften a bit over time. Give the salad a quick toss before serving to redistribute the dressing.
Freezing
Freezing isn’t recommended for this salad. Because cucumbers are so watery, they tend to lose their crispness and become mushy once thawed. For the best taste and texture, enjoy Easy Korean Cucumber Salad freshly made or within the first day.
Reheating
This is a no-cook, cold salad, so reheating isn’t necessary. Simply serve it straight from the fridge or let it sit at room temperature for a few minutes if you prefer it slightly less chilled.
FAQs
Can I use English cucumbers instead of Persian or regular cucumbers?
Absolutely! English cucumbers work well in Easy Korean Cucumber Salad. Their thinner skin and mild flavor make them a great substitute—just be sure to slice them thinly and remove any large seeds if you prefer a less watery result.
How do I adjust the spice level?
If you’re sensitive to heat, start with less red pepper flakes and taste as you go. For a bolder kick, sprinkle in a bit more gochugaru or even add a dash of chili oil. This salad is wonderfully customizable to your preferred heat level.
Is this salad vegan and gluten-free?
Easy Korean Cucumber Salad is naturally vegan, and you can make it gluten-free by using tamari or a certified gluten-free soy sauce. All the other ingredients are plant-based and safe for most diets.
Can I make this salad ahead of time?
You can prep the cucumbers and the dressing separately a few hours ahead, then combine just before serving for the crunchiest texture. While the salad will keep for up to a day, it’s at its best within the first few hours after mixing.
What main dishes pair best with this salad?
This salad shines with Korean barbecue, grilled chicken, tofu, or any spicy Asian-inspired main. It’s also great as a refreshing counterpoint to fried foods and hearty rice dishes.
Final Thoughts
If you’re searching for something quick, light, and packed with flavor, you can’t go wrong with Easy Korean Cucumber Salad. It’s the kind of side dish that makes everything else on your table taste even better. Give it a try—you’ll be hooked after the very first crunchy, tangy, and just-spicy-enough bite!
Print
Easy Korean Cucumber Salad Recipe
- Total Time: 10-25 minutes (including chilling time)
- Yield: 4 servings 1x
- Diet: Vegan
Description
Easy Korean Cucumber Salad is a refreshing and spicy side dish that combines thinly sliced cucumbers with a tangy and flavorful dressing of rice vinegar, soy sauce, sesame oil, garlic, and red pepper flakes. Perfectly chilled and garnished with green onions and toasted sesame seeds, this quick no-cook salad brings a crisp, vibrant touch to any meal.
Ingredients
Vegetables
- 2 large cucumbers (or 4 Persian cucumbers), thinly sliced
- 1 green onion, finely sliced
Seasonings
- 1 teaspoon salt
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (gochugaru or crushed red pepper)
- 1 teaspoon toasted sesame seeds
Instructions
- Prepare Cucumbers: Place the thinly sliced cucumbers in a bowl and sprinkle with salt. Let them sit for 10–15 minutes so the salt can draw out excess moisture from the cucumbers.
- Drain and Squeeze: After resting, drain the cucumbers and gently squeeze out any remaining liquid to prevent the salad from becoming watery.
- Make Dressing: In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and red pepper flakes until well combined.
- Toss Salad: Add the drained cucumbers to the dressing and toss well to coat all the slices evenly with the flavorful dressing.
- Add Garnishes: Stir in the finely sliced green onions, then sprinkle the toasted sesame seeds over the top for a nutty finish.
- Chill and Serve: For best flavor, chill the salad in the refrigerator for 10–15 minutes before serving. The salad is best enjoyed fresh.
Notes
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- Adjust the spice level by adding more or less red pepper flakes according to your preference.
- To maintain a crunchy texture, avoid marinating the cucumbers for too long.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 45
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 2.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
