Korean Cucumber Salad Recipe

Introduction

Korean Cucumber Salad is a refreshing and spicy side dish that perfectly balances crisp cucumbers with a tangy, savory dressing. It’s quick to prepare and adds a vibrant kick to any meal.

Ingredients

• 2 Kirby cucumbers, sliced into 1/8-inch thick pieces
• 1 green onion, chopped
• 1 1/2 teaspoons white distilled vinegar
• 1 teaspoon soy sauce
• 1 small garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 2 teaspoons gochugaru (Korean chili pepper flakes)
• 1 teaspoon sesame seeds

Instructions

1. Step 1: Place the cucumber slices and chopped green onion in a medium or large mixing bowl and set aside.
2. Step 2: In a small bowl, combine the vinegar, soy sauce, and minced garlic. Stir in sugar and salt until the sugar dissolves completely.
3. Step 3: Pour the dressing over the cucumber slices and green onions, then toss to coat evenly.
4. Step 4: Sprinkle the gochugaru and sesame seeds over the salad and toss again until the cucumber slices are well coated. Serve immediately.

Tips & Variations

• For extra crunch, chill the cucumbers after slicing or sprinkle a little ice water over them and drain before mixing with the dressing.
• If you prefer milder heat, reduce the gochugaru or substitute with smoked paprika.
• Add a splash of toasted sesame oil for a richer flavor.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may become softer over time, so it’s best enjoyed fresh. When ready to eat, give it a quick toss before serving. Reheating is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cucumber?

Yes, you can use English cucumbers or Persian cucumbers as alternatives. Just peel if the skin is thick or waxy for the best texture.

What can I substitute for gochugaru?

If you don’t have gochugaru, you can use red chili flakes or smoked paprika for some heat, though the flavor will be slightly different.

Korean Cucumber Salad Recipe

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★★★★★

4.4 from 617 reviews

A refreshing and spicy Korean cucumber salad featuring thinly sliced cucumbers tossed in a tangy vinegar-soy dressing, enhanced with garlic, gochugaru chili flakes, and toasted sesame seeds. This quick and easy side dish perfectly balances crisp textures with bold, vibrant flavors, making it an ideal accompaniment to any Korean-inspired meal or a light snack.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: No-Cook
• Cuisine: Korean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 2 Kirby cucumbers, sliced into 1/8-inch thick pieces
• 1 green onion, chopped

Dressing

• 1 1/2 teaspoon white distilled vinegar
• 1 teaspoon soy sauce
• 1 small garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon sugar

Garnish

• 2 teaspoons gochugaru (Korean chili pepper flakes)
• 1 teaspoon sesame seeds

Instructions

1. Mix the vegetables: Place the cucumber slices and chopped green onion in a medium or large mixing bowl and set aside.
2. Make the dressing: In a small bowl, whisk together the white distilled vinegar, soy sauce, and minced garlic. Stir in the sugar and salt, continuing to mix until the sugar is fully dissolved, creating a balanced tangy and savory dressing.
3. Combine the dressing with the veggies: Pour the prepared dressing over the cucumber slices and green onions. Toss gently but thoroughly to ensure every slice is well coated with the flavorful dressing.
4. Add smokiness and serve: Sprinkle the Korean chili pepper flakes and sesame seeds over the salad. Toss again until the cucumbers are evenly coated with the spicy flakes and nutty sesame seeds, then serve immediately for the freshest taste.

Notes

• Use Kirby cucumbers or other firm cucumbers to maintain a crisp texture.
• Adjust the amount of gochugaru according to your heat preference.
• This salad is best served fresh but can be refrigerated for up to 24 hours.
• For a milder version, reduce or omit the chili flakes.
• Toasted sesame seeds intensify the nutty flavor—toast them lightly if using raw seeds.

Keywords: Korean cucumber salad, spicy cucumber salad, gochugaru cucumber side dish, Korean side dish, vegan Korean salad