If you’ve been searching for a refreshing, zesty, and downright addictive side dish, this Korean Cucumber Salad Recipe is exactly what you need in your culinary arsenal. Bursting with bright flavors from garlic, chili oil, and sesame, this salad brings a crisp crunch with every bite, perfectly balanced by a tangy and slightly sweet marinade. It’s incredibly easy to whip up in just 15 minutes and serves six, making it an ideal companion for everything from a casual weeknight dinner to a lively summer barbecue.
Ingredients You’ll Need
Every ingredient in this Korean Cucumber Salad Recipe plays a key role, from the fresh cucumbers that provide that signature crunch to the aromatic sesame oil that adds a nutty depth. These simple ingredients come together effortlessly to create a vibrant, flavorful dish that looks as good as it tastes.
- 5 mini cucumbers or 2–3 regular cucumbers, spiralized or thinly sliced: Fresh cucumbers bring crispness and a mild, refreshing flavor base.
- 1 tsp salt: Helps draw out excess moisture for a better crunch and prevents sogginess.
- 1.5 tsp soy sauce: Adds savory umami to enhance the overall flavor.
- 1 tsp minced garlic: Delivers a punch of aromatic sharpness and depth.
- 3 tbsp rice vinegar: Gives a lovely tangy brightness that balances the dish.
- 2–3 tsp chili oil: Injects a gentle heat and vibrant color for a spicy kick.
- 3 tsp sugar: Provides a touch of sweetness to round out the sharp edges.
- 1 tsp sesame oil: Lends a toasty, fragrant richness that’s unmistakably Korean.
- 2 tsp sesame seeds (optional): Adds nuttiness and an appealing visual texture.
- 3 tbsp green onions, diced (optional): Fresh green onions boost freshness and a slight bite.
How to Make Korean Cucumber Salad Recipe
Step 1: Prepare the Marinade
Start by combining the minced garlic, sugar, sesame seeds, and diced green onion in a small bowl. Pour in the soy sauce, rice vinegar, chili oil, and sesame oil, then whisk everything together until the sugar begins to dissolve and all ingredients are well incorporated. This marinade is the heart of the recipe, blending salty, sweet, tangy, and spicy notes that make the salad unforgettable.
Step 2: Prepare the Cucumbers
Whether you spiralize or thinly slice, the way you cut the cucumbers affects the texture experience. Place the cucumbers in a colander and sprinkle with salt, allowing them to sit for about 8–12 minutes. This step is crucial because it draws out excess water, concentrating the cucumber’s flavor and keeping your salad wonderfully crunchy. Rinse the cucumbers under cold water to remove excess salt, then gently pat dry with a paper towel.
Step 3: Combine
Transfer the cucumbers to a large mixing bowl, then pour the prepared marinade over them. Gently toss everything so that every slice is beautifully coated with the flavorful dressing. Be delicate here to avoid bruising the cucumber but thorough enough to keep the dressing evenly distributed.
Step 4: Serve
Place the tossed cucumbers on a serving platter or bowl. For a polished final touch, sprinkle a few extra sesame seeds and green onions on top if you like. Serve this Korean Cucumber Salad Recipe immediately to enjoy its fresh, crunchy texture and lively flavor.
How to Serve Korean Cucumber Salad Recipe
Garnishes
A sprinkle of toasted sesame seeds and a scatter of finely diced green onions not only add layers of texture but also boost the salad’s visual appeal. For an extra pop of color and slight zing, add some thinly sliced red chili or a drizzle of additional chili oil just before serving.
Side Dishes
This Korean Cucumber Salad pairs wonderfully with grilled meats like bulgogi or Korean BBQ ribs, balancing their richness with its bright acidity. It’s also a fantastic complement to mild rice dishes and other banchan (Korean side dishes), bringing freshness that livens up the whole meal.
Creative Ways to Present
Try serving this salad in small individual cups for a party or lay it out as a stunning bed beneath grilled shrimp or tofu slices. Another fun idea is to stuff the salad into lettuce wraps or use it as a crunchy topping for bibimbap, adding complexity and a refreshing burst.
Make Ahead and Storage
Storing Leftovers
Store any leftover Korean Cucumber Salad Recipe in an airtight container in the refrigerator. It will keep well for up to two days, though the cucumbers may soften slightly over time. To retain crunch, drain excess liquid before serving again.
Freezing
This salad is best enjoyed fresh and does not freeze well because cucumbers lose their texture and become watery when thawed. For the freshest experience, avoid freezing and prepare the salad close to serving time.
Reheating
Since this is a cold salad, reheating is not recommended. Instead, give the salad a gentle stir and maybe add a splash more vinegar or soy sauce to refresh the flavors if it’s been sitting for a while in the fridge.
FAQs
Can I use regular cucumbers instead of mini cucumbers?
Absolutely! Regular cucumbers work great; just be sure to slice them thinly or spiralize to keep the texture delicate and easy to eat.
What if I don’t have chili oil? Can I substitute it?
If you don’t have chili oil, you can use a dash of crushed red pepper flakes mixed with a neutral oil or a mild chili sauce to achieve similar heat and flavor.
Is this salad spicy?
The spice level is mild to moderate thanks to the chili oil; you can adjust the amount or omit it entirely if you prefer a more mellow dish.
Can I prepare this salad in advance?
You can make the marinade ahead of time and store the cucumbers separately—combine them just before serving to keep the cucumbers crisp.
What’s the best way to spiralize cucumbers if I don’t have a spiralizer?
If you don’t have a spiralizer, thinly slicing the cucumbers with a sharp knife or a mandoline works beautifully and gives you lovely, ribbon-like pieces perfect for this salad.
Final Thoughts
There’s something truly special about this Korean Cucumber Salad Recipe that makes it a go-to for any occasion. Its vibrant flavors, satisfying crunch, and effortless preparation bring joy to every bite. I promise, once you try it, this fresh and flavorful salad will become one of your kitchen staples for good—give it a go and savor every deliciously tangy mouthful!
Print
Korean Cucumber Salad Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This Korean Cucumber Salad is a quick and refreshing side dish featuring thinly sliced or spiralized cucumbers tossed in a tangy, spicy, and slightly sweet marinade made with garlic, soy sauce, rice vinegar, chili oil, and sesame oil. It’s a perfect appetizer or accompaniment to Korean meals, ready in just 15 minutes and serving 6 people.
Ingredients
Cucumbers
- 5 mini cucumbers, or 2–3 regular cucumbers, spiralized or 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 the Marinade: In a small bowl, combine minced garlic, sugar, sesame seeds, and diced green onions. Pour in soy sauce, rice vinegar, chili oil, and sesame oil. Whisk everything together until the marinade is well blended and the sugar dissolves slightly.
- Prepare the Cucumbers: Spiralize or thinly slice the cucumbers, then place them in a colander. Sprinkle with salt and let them sit for 8-12 minutes to draw out some excess moisture. After resting, rinse thoroughly with cold water and gently pat dry with a paper towel.
- Combine: Add the prepared cucumbers to a large mixing bowl. Pour the marinade over the top, then gently toss everything together until the cucumbers are evenly coated with the dressing.
- Serve: Transfer the seasoned cucumbers to a serving plate or bowl. Garnish with extra sesame seeds and green onions if desired. Serve immediately and enjoy the refreshing crunch!
Notes
- Use mini cucumbers for a crunchier texture or regular cucumbers if preferred.
- Chili oil amount can be adjusted to control the spice level.
- Salting cucumbers helps remove excess water and keeps salad crisp.
- For best flavor, serve immediately but it can be refrigerated for up to 1 day.
- Optional sesame seeds and green onions add extra flavor and garnish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
