If you’ve ever craved a refreshing, spicy, and utterly addictive side dish that brightens up any meal, this Easy Korean Cucumber Salad Recipe is going to become your new best friend in the kitchen. Bursting with the crunch of thinly sliced cucumbers and the perfect balance of tangy, savory, and mildly spicy flavors, this salad is a celebration of simple ingredients coming together for a flavor-packed experience. Whether you’re an experienced home cook or just starting out, this recipe is approachable, fast to make, and will easily impress your family or guests with its Korean-inspired flair.
Ingredients You’ll Need
The genius behind this Easy Korean Cucumber Salad Recipe comes down to straightforward ingredients you likely have or can easily find. Each of these items plays a vital role: from the crispness of English cucumbers to the warmth of sesame oil and the slight heat of gochugaru, these ingredients combine perfectly to create that signature taste and texture.
- 2 large English cucumbers: Their thin skin and crunch make them ideal for this salad.
- 1 teaspoon salt: Essential for drawing out moisture, keeping the cucumbers crisp.
- 1 tablespoon rice vinegar: Adds a bright, tangy kick that balances the dish.
- 1 tablespoon soy sauce: Brings umami depth and a salty richness.
- 1 tablespoon gochugaru (Korean red pepper flakes): Delivers the mild heat and vibrant color so characteristic of Korean cuisine.
- 2 teaspoons sesame oil: Infuses the salad with a toasty, nutty aroma.
- 2 teaspoons sugar: Balances out the acidity and spice with a touch of sweetness.
- 2 garlic cloves (minced): Offers a pungent, savory punch.
- 1 green onion (sliced): Adds fresh, mild onion flavor and a pop of color.
- 1 teaspoon toasted sesame seeds: Provides a crunchy garnish and enhances the nutty flavor.
How to Make Easy Korean Cucumber Salad Recipe
Step 1: Prepare the Cucumbers
Begin by thinly slicing your cucumbers to achieve that satisfying crunch. Sprinkle the slices with salt and toss them gently to ensure every piece is coated. Letting the cucumbers sit for 15 minutes helps draw out excess moisture, which is key to preventing the salad from becoming soggy. After this rest, drain and gently squeeze out the liquid to keep your salad crisp and fresh.
Step 2: Mix the Dressing
While the cucumbers are resting, combine rice vinegar, soy sauce, gochugaru, sesame oil, sugar, minced garlic, and sliced green onion in a separate bowl. Stir this vibrant mixture until the sugar dissolves completely, ensuring every bite of salad has that perfect balance of spicy, sweet, and savory notes.
Step 3: Toss and Marinate
Once your cucumbers are prepped and drained, add them to the bowl with your dressing. Toss everything together thoroughly so each slice is coated with the zesty, flavorful dressing. Let the salad rest for 5 to 10 minutes to allow the flavors to meld beautifully before serving.
Step 4: Final Touch
Just before serving, sprinkle toasted sesame seeds over the salad for an added burst of nutty aroma and delicate crunch. This final touch elevates the dish, making it visually appealing and texturally exciting.
How to Serve Easy Korean Cucumber Salad Recipe
Garnishes
This salad shines with a simple garnish of toasted sesame seeds, but you can take it to the next level by adding some thinly sliced fresh chili peppers or a sprinkle of chopped fresh cilantro for an herbal brightness. A light drizzle of extra sesame oil just before serving also works wonders to deepen the flavor.
Side Dishes
The Easy Korean Cucumber Salad Recipe is the perfect sidekick to any Korean BBQ feast, complementing grilled meats like bulgogi or galbi beautifully. It’s equally fantastic alongside rice bowls, spicy kimchi stew, or even as a refreshing palate cleanser during a heavier meal.
Creative Ways to Present
If you want to impress guests, serve this salad in small individual bowls or even in hollowed-out cucumber cups for an elegant touch. Layered on top of a bed of lettuce or alongside bite-sized skewers of grilled meat makes for a party-ready presentation that’s as fun to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
This salad tastes best fresh but can be kept in an airtight container in the refrigerator for up to one day. Keep in mind that the cucumbers will continue to release water, so the texture may soften over time. To restore some crunch, drain off any excess liquid before serving leftovers.
Freezing
Because cucumbers are mostly water, freezing this salad is not recommended. Freezing will cause the cucumbers to lose their crisp texture and become mushy upon thawing, detracting from the fresh qualities that make this dish so delightful.
Reheating
This salad is best served cold or at room temperature, so reheating is not necessary. If you’ve stored leftovers and prefer them that way, simply bring them out of the fridge 15 minutes before serving to take the chill off and enhance the flavors.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Yes, you can, but English cucumbers are preferred because they have fewer seeds and thinner skin, which makes the salad less bitter and more enjoyable. If using regular cucumbers, you might want to remove some of the seeds for the best texture.
Is this salad very spicy?
The heat level depends on how much gochugaru you use. This recipe has a pleasant mild spice, but you can reduce or omit the gochugaru entirely if you prefer a milder taste. It’s easy to adjust based on your flavor preference.
What if I don’t have gochugaru? Can I substitute another chili powder?
While gochugaru offers a unique smoky and slightly fruity heat, you can substitute it with a mild chili powder or smoked paprika for a different flavor profile. The salad won’t taste exactly the same, but it will still be delicious.
Can I add other vegetables to this salad?
Absolutely! Thinly sliced carrots or radishes make colorful and crunchy additions. Just be mindful of their textures and flavors so they complement rather than overpower the cucumbers.
How long does the salad keep its best flavor?
The salad is freshest and crispiest when eaten within a few hours of preparation but can be refrigerated for up to one day. Beyond that, cucumbers lose their crunch, and the salad’s texture changes.
Final Thoughts
This Easy Korean Cucumber Salad Recipe is the kind of dish that’s quick to whip up, full of vibrant flavors, and endlessly versatile. Whether you’re adding it to a Korean meal or just want a fresh, spicy salad to brighten up your day, it will quickly become a staple in your home cooking. Go ahead, give it a try—you’re going to love the crunch and zing it brings to your table!
Print
Easy Korean Cucumber Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A refreshing and spicy Korean cucumber salad, known as Oi Muchim, featuring thinly sliced cucumbers tossed in a vibrant dressing of rice vinegar, soy sauce, gochugaru, and sesame oil. This easy no-cook side dish is perfect for Korean BBQ, rice bowls, or as a light appetizer.
Ingredients
Vegetables
- 2 large English cucumbers, thinly sliced
- 1 green onion, sliced
Seasonings and Sauces
- 1 teaspoon salt
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 2 garlic cloves, minced
- 1 teaspoon toasted sesame seeds
Instructions
- Prepare the cucumbers: Place the thinly sliced cucumbers in a bowl and sprinkle them evenly with 1 teaspoon of salt. Toss well to coat the slices and let them sit for 15 minutes. This step helps draw out excess moisture from the cucumbers, ensuring a crisp and well-textured salad.
- Drain and squeeze: After the cucumbers have rested, drain the water they release. Gently squeeze the cucumbers with your hands or a clean kitchen towel to remove any remaining liquid. This prevents the salad from becoming soggy.
- Make the dressing: In a separate bowl, combine 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 tablespoon gochugaru, 2 teaspoons sesame oil, 2 teaspoons sugar, minced garlic cloves, and sliced green onion. Stir the mixture thoroughly until the sugar dissolves completely to create a balanced, flavorful dressing.
- Toss cucumbers with dressing: Add the drained and squeezed cucumbers to the dressing bowl. Toss gently but thoroughly to ensure every slice is evenly coated with the spicy and tangy sauce.
- Let flavors meld: Allow the salad to rest for 5 to 10 minutes before serving. This brief waiting time lets the cucumbers absorb the dressing flavors fully, enhancing the taste of the dish.
- Garnish and serve: Just before serving, sprinkle the salad with 1 teaspoon of toasted sesame seeds for a nutty crunch and an authentic Korean touch.
Notes
- Best served fresh but can be refrigerated for up to 1 day; avoid longer storage to maintain crispness.
- For a milder salad, reduce or omit the gochugaru.
- This salad makes an excellent side dish for Korean BBQ, rice bowls, or grilled meats.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
