Easy Korean Cucumber Salad Recipe
If you’re searching for the ultimate way to brighten up your dinner table, look no further than Easy Korean Cucumber Salad. With vibrant colors and a crisp, refreshing bite, this side dish packs bold, savory flavors with just the right amount of heat. It’s a dream come true for both busy weeknights and relaxed weekend feasts—minimal effort, maximum flavor, and a perfect introduction to Korean cuisine Salad, Side Dish
Ingredients You’ll Need
One of the charms of Easy Korean Cucumber Salad is how it transforms humble ingredients into something irresistible. Each item brings a splash of flavor, crunch, or color that makes this dish deliciously memorable and undeniably simple.
- 4 cups thinly sliced cucumbers: Crisp and juicy, cucumbers are the heart of this salad, offering refreshing crunch in every bite.
- 1 teaspoon salt: A quick toss with salt draws out excess moisture and highlights the cucumbers’ natural sweetness.
- 2 green onions, thinly sliced: These delicate slices add a pop of fresh flavor and a subtle bite to the medley.
- 1 tablespoon gochugaru (Korean red pepper flakes): This gives the salad its signature color and gentle, smoky heat—adjust to taste!
- 1 tablespoon rice vinegar: For a tangy brightness that balances the savory and spicy notes.
- 1 tablespoon soy sauce: Brings umami depth and a hint of rich saltiness.
- 2 teaspoons sesame oil: A drizzle lifts every flavor with its toasty, unmistakable aroma.
- 1 teaspoon sugar: Just a touch rounds out the acidity and heat, lending a fuller flavor.
- 1 teaspoon minced garlic: Adds punch and a fragrant boost—leave it out for a milder version.
- 1 tablespoon toasted sesame seeds: A final flourish for nutty flavor and a pretty finish.
How to Make Easy Korean Cucumber Salad
Step 1: Salt the Cucumbers
Start by placing your sliced cucumbers in a colander, then sprinkle them with salt and toss to coat evenly. Let them sit for about 15 minutes. This step is crucial; it draws out extra moisture, which keeps your Easy Korean Cucumber Salad from getting soggy and intensifies the cucumbers’ crispness.
Step 2: Rinse and Dry
Once your cucumbers have finished mingling with the salt, give them a quick rinse under cold water to remove the excess. Then, gently squeeze or pat them dry with a clean towel. Removing that extra water sets the stage for a salad that stays perfectly crisp and not watery.
Step 3: Mix the Dressing
In a large mixing bowl, bring together the gochugaru, rice vinegar, soy sauce, sesame oil, sugar, and minced garlic. Stir it all up until the sugar is dissolved and the mixture glistens—this is where the real magic of Easy Korean Cucumber Salad begins!
Step 4: Toss Everything Together
Drop your salt-cured cucumbers and green onions into the bowl with the dressing. Toss everything together until every slice is glistening, evenly coated with savory, spicy, and tangy goodness. It’s a sensory celebration in the making!
Step 5: Garnish and Serve
Finish with a generous sprinkle of toasted sesame seeds. Serve the salad right away for a cool, crisp bite, or let it chill in the fridge for up to two hours to let the flavors meld. The choice is yours—either way, it’s irresistible.
How to Serve Easy Korean Cucumber Salad
Garnishes
Top your Easy Korean Cucumber Salad with an extra sprinkle of sesame seeds, slivers of fresh green onion, or even a few shavings of red chili for an extra pop of color and heat. Want it pretty enough for a party? Try finishing with a delicate swirl of sesame oil for that glossy, eye-catching finish.
Side Dishes
This salad shines alongside classic Korean mains like bulgogi, grilled chicken, or crispy tofu. It’s also a stellar partner for rice bowls, barbecued meats, or spicy noodles. Every crunchy, chilled bite helps balance savory and spicy dishes—your palate will thank you!
Creative Ways to Present
Create mini salad cups with butter lettuce leaves and spoonfuls of salad, or pile it onto avocado halves for a colorful and modern appetizer. For picnics or lunchboxes, pack Easy Korean Cucumber Salad in a mason jar layered with the dressing at the bottom—just shake to serve!
Make Ahead and Storage
Storing Leftovers
Leftover Easy Korean Cucumber Salad can be kept in an airtight container in the fridge for up to two days. The flavors will deepen as it sits, but note that the salad’s crunch will soften a bit the longer it chills.
Freezing
Freezing isn’t recommended for this salad. The fresh cucumbers lose their structure and become watery after thawing, which takes away from the signature crispness of Easy Korean Cucumber Salad.
Reheating
There’s no need to reheat—this salad is best enjoyed cold or at room temperature. Simply give it a quick toss before serving to redistribute flavors and refresh the texture.
FAQs
Can I make Easy Korean Cucumber Salad ahead of time?
Absolutely! You can prepare it up to two hours in advance and keep it chilled. The flavors deepen and marry beautifully without losing too much crunch.
What type of cucumber works best?
English cucumbers and Persian cucumbers are ideal because they have thin skins and fewer seeds, staying crisp and tender in the salad. If using standard cucumbers, consider peeling and seeding them for best texture.
How spicy is this salad?
The heat level is moderate, thanks to the gochugaru. If you’re sensitive to spice, start with half the amount or substitute with a pinch of mild paprika to keep the beautiful color without the spice.
Can I make a gluten-free version?
Definitely! Just swap in your favorite gluten-free soy sauce or tamari for a salad that’s allergy-friendly but just as delicious.
What’s the best way to slice the cucumbers?
Thin, even slices work best for both flavor absorption and texture. A sharp knife or a mandoline makes this step a breeze and ensures an Instagram-worthy presentation!
Final Thoughts
If you crave flavor, crunch, and simplicity all in one bowl, Easy Korean Cucumber Salad is truly a must-try. There’s just something magical about this quick dish—it comes together in a flash, but it brings a taste that lingers in the best possible way. I hope you fall in love with it just as much as I have, and that it becomes a fresh favorite in your own kitchen!
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Easy Korean Cucumber Salad Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free (use gluten-free soy sauce)
Description
This Easy Korean Cucumber Salad is a refreshing and flavorful side dish that pairs perfectly with any Korean meal. The combination of crunchy cucumbers, spicy gochugaru, and savory soy sauce creates a delicious blend of flavors that will tantalize your taste buds.
Ingredients
Cucumbers:
- 4 cups thinly sliced cucumbers (about 2 large cucumbers)
- 1 teaspoon salt
Dressing:
- 2 green onions, thinly sliced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 1 teaspoon minced garlic
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare Cucumbers: Place the sliced cucumbers in a colander, sprinkle with salt, and toss to coat. Let sit for 15 minutes to draw out excess moisture. Rinse briefly under cold water, then gently squeeze or pat dry.
- Make Dressing: In a large bowl, combine cucumbers, green onions, gochugaru, rice vinegar, soy sauce, sesame oil, sugar, and minced garlic. Toss until cucumbers are evenly coated.
- Serve: Sprinkle with toasted sesame seeds before serving. Serve immediately or refrigerate for up to 2 hours for deeper flavor.
Notes
- Adjust the amount of gochugaru to your spice preference.
- For a non-spicy version, replace gochugaru with a sprinkle of paprika for color and skip the garlic for a milder taste.
- Prep Time: 15 minutes (plus 15 minutes salting)
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook, Tossing
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 3 g
- Sodium: 340 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
