If you’re searching for a side dish that brings a burst of color, crunch, and bold flavor to the table, look no further than this Korean Cucumber Salad Recipe. With crisp cucumbers, a spicy-tangy dressing, and a hint of sesame, this salad is incredibly refreshing and comes together in just 20 minutes—no cooking required. Whether you’re new to Korean cuisine Side Dish.
Ingredients You’ll Need
One of the things I adore about this Korean Cucumber Salad Recipe is how the ingredients are both humble and transformative. Each one plays a special role: from the cooling cucumbers to the fiery gochugaru, every element adds a new dimension of taste, texture, or color to your bowl.
- Seedless cucumbers: These are the star of the show, delivering that signature juicy crunch without distracting seeds.
- Salt: Essential for drawing out excess moisture and keeping the salad crisp, not soggy.
- Rice vinegar: Offers a gentle tanginess that brightens up the salad and balances the heat.
- Soy sauce: Adds depth and a punch of savory umami flavor.
- Sesame oil: Brings a rich, toasty aroma that makes the salad extra fragrant.
- Gochugaru (Korean red pepper flakes): Provides that authentic, vibrant heat and a gorgeous red hue—adjust to your preferred spice level.
- Sugar: A touch of sweetness helps round out the acidity and spice for perfect balance.
- Garlic: Minced fresh garlic infuses every bite with irresistible flavor.
- Green onions: Sprinkle in a pop of color and a gentle oniony freshness.
- Toasted sesame seeds: The finishing touch for nutty crunch and visual appeal.
How to Make Korean Cucumber Salad Recipe
Step 1: Salt and Prep the Cucumbers
Start by thinly slicing your cucumbers—whether you use large seedless ones or traditional Korean cucumbers, make sure they’re about 1/4-inch thick for perfect crunch. Place them in a mixing bowl, sprinkle with salt, and toss well. Let the cucumbers sit for 15 to 20 minutes; this step draws out excess water, ensuring your Korean Cucumber Salad Recipe stays crisp and never watery.
Step 2: Drain and Squeeze
After the cucumbers have rested, you’ll notice they’ve released quite a bit of liquid. Drain off this water, then gently squeeze the cucumbers in your hands (or press with paper towels) to remove any lingering moisture. This simple trick keeps your salad vibrant and prevents a diluted dressing.
Step 3: Whisk the Dressing
In a separate bowl, combine the rice vinegar, soy sauce, sesame oil, gochugaru, sugar, and minced garlic. Whisk until everything is well blended and the sugar dissolves. The dressing should smell fragrant and look beautifully red from the gochugaru.
Step 4: Toss It All Together
Add the drained cucumbers and sliced green onions to the bowl of dressing. Toss everything together until the cucumbers are evenly coated with the spicy, tangy sauce and the green onions are well distributed.
Step 5: Garnish and Serve
Just before serving, sprinkle toasted sesame seeds over the top. Serve your Korean Cucumber Salad Recipe immediately for maximum crunch, or let it sit for 10 to 15 minutes to allow the flavors to meld even further. Either way, you’re in for a refreshing treat!
How to Serve Korean Cucumber Salad Recipe
Garnishes
For a little extra flair, I love adding a sprinkle of extra toasted sesame seeds or a few more slivers of fresh green onion on top just before serving. If you want to get fancy, a tiny drizzle of sesame oil or a few thin slices of red chili can really make this Korean Cucumber Salad Recipe pop on the plate.
Side Dishes
This salad is a classic banchan, or Korean side dish, so it’s naturally perfect alongside grilled meats like bulgogi, spicy tofu, or even simple steamed rice. The cool, spicy crunch is a fantastic contrast to anything hot or savory, and it brightens up any meal.
Creative Ways to Present
Try piling the salad high in a shallow platter for a family-style presentation, or serve in individual ramekins for a more elegant touch. You can also tuck it into lettuce cups or wrap it in nori for an unexpected appetizer—your guests will love this playful twist on the traditional Korean Cucumber Salad Recipe.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the Korean Cucumber Salad Recipe in an airtight container in the refrigerator. It’s best enjoyed within 24 hours, as the cucumbers can lose their crispness over time, but the flavors will continue to develop and deepen.
Freezing
Unfortunately, freezing isn’t recommended for this salad. Cucumbers have a high water content and tend to become mushy when thawed, losing their signature crunch. For the best experience, stick to enjoying it fresh.
Reheating
There’s no need to reheat this salad—Korean Cucumber Salad Recipe is meant to be served chilled or at room temperature. If it’s been in the fridge, simply give it a quick toss before serving to redistribute the dressing and flavors.
FAQs
Can I use regular cucumbers instead of seedless or Korean cucumbers?
Absolutely! If you only have regular cucumbers, just peel and seed them before slicing. This ensures you get the same crisp texture and avoids any unwanted bitterness or excess moisture.
Is there a substitute for gochugaru?
If you can’t find gochugaru, you can use crushed red pepper flakes for heat, but the flavor will be a bit different. Smoked paprika mixed with a pinch of cayenne also works if you want to keep the vibrant color without too much spice.
Can I make this salad less spicy?
Definitely! Simply reduce the amount of gochugaru or leave it out entirely for a milder, kid-friendly version. The salad will still be packed with flavor thanks to the garlic, soy sauce, and sesame oil.
How long does Korean Cucumber Salad Recipe stay fresh?
It’s best enjoyed within one day of making, as the cucumbers tend to soften as they sit. If you need to prep ahead, you can slice and salt the cucumbers in advance, then toss with the dressing just before serving.
What’s the best way to slice cucumbers for this recipe?
A sharp knife or mandoline works wonders for getting thin, even slices. About 1/4-inch thick is perfect—thin enough for crunch, but not so thin that they lose their bite.
Final Thoughts
There’s something truly special about how easy and addictive this Korean Cucumber Salad Recipe is—it’s a dish I’ll never tire of sharing. If you’re craving something refreshing, spicy, and full of personality, give this recipe a try. You might just find yourself making it on repeat!
Print
Korean Cucumber Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Korean Cucumber Salad, also known as Oi Muchim, is a vibrant, spicy, and refreshing side dish perfect for complementing any Korean meal. Made with crisp cucumbers coated in a tangy, savory dressing featuring gochugaru, garlic, and toasted sesame seeds, it offers a delightful crunch with a balanced kick of heat and umami. Quick to prepare and naturally vegan, this salad is ideal for those seeking a light, flavorful dish that can be served fresh or after marinating briefly.
Ingredients
Salad Ingredients
- 2 large seedless cucumbers (or 4–5 Korean cucumbers), thinly sliced
- 1 teaspoon salt
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Dressing Ingredients
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 teaspoon sugar
- 2 cloves garlic, minced
Instructions
- Prepare Cucumbers: Place the thinly sliced cucumbers in a large bowl and sprinkle evenly with 1 teaspoon of salt. Toss the cucumbers well to coat them with the salt. Let them sit for 15 to 20 minutes to draw out excess moisture, which will help keep the salad crisp.
- Drain and Squeeze: After the resting period, drain the cucumbers in a colander and gently squeeze them with your hands or a clean kitchen towel to remove any remaining liquid. This step ensures the salad isn’t watery and maintains its refreshing crunch.
- Make the Dressing: In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, gochugaru, sugar, and minced garlic until the sugar is dissolved and the mixture is well combined. This will form a flavorful, spicy, and tangy dressing.
- Combine Salad: Add the drained cucumbers and thinly sliced green onions into the dressing bowl. Toss thoroughly until the cucumbers are evenly coated with the dressing and the flavors meld together.
- Garnish and Serve: Transfer the salad to a serving dish and sprinkle toasted sesame seeds on top for added texture and a nutty aroma. Serve immediately for a crisp and fresh salad, or allow it to sit for 10 to 15 minutes to let flavors develop even further before serving.
Notes
- To reduce the spiciness, cut back on the amount of gochugaru or replace it with milder crushed red pepper flakes.
- This cucumber salad is best consumed fresh to enjoy its crisp texture, but it can be refrigerated in an airtight container for up to 1 day.
- If using regular cucumbers, peeling them and removing seeds can help avoid excess wateriness.
- Adjust the sugar level to your taste preference, balancing the heat and acidity.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 60
- Sugar: 2g
- Sodium: 420mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
