If you’re looking for a vibrant, refreshing, and slightly spicy salad that bursts with flavor and crunch, this Korean Cucumber Salad Recipe will quickly become one of your go-to dishes. It’s a perfect balance of tangy rice vinegar, subtle sweetness, the bold heat of gochugaru, and aromatic sesame oil that brings every bite alive. Whether you want a simple side dish or a palate teaser for your next Korean meal, this salad delivers a deliciously cool and crisp experience that’s impossible to resist.
Ingredients You’ll Need
Gathering the right ingredients for this Korean Cucumber Salad Recipe is a breeze, and each one plays a key role in creating its signature fresh and spicy flavor. These simple staples come together beautifully to ensure every bite is perfectly balanced.
- 1 large seedless English cucumber, sliced medium-thin: Adds a crisp, juicy crunch that’s essential for freshness.
- 2 tablespoons gochugaru (Korean red chili flakes): Gives the salad its characteristic spicy kick and vibrant red color.
- 2 tablespoons rice vinegar: Provides a sharp, tangy brightness to brighten the palate.
- 1 tablespoon granulated sugar: Balances the acidity and spice with a touch of sweetness.
- 3 cloves garlic, minced: Adds savory depth and a pungent aroma that complements the heat.
- 1/2 teaspoon sesame oil: Infuses the salad with a nutty, fragrant warmth that rounds out the flavor.
- White sesame seeds, for garnish: Sprinkle on top for a subtle crunch and eye-catching finish.
How to Make Korean Cucumber Salad Recipe
Step 1: Prepare the Dressing
Start by combining gochugaru, rice vinegar, granulated sugar, minced garlic, and sesame oil in a large mixing bowl. Stir everything well until a loose, even paste forms. This spicy, tangy dressing is the heart of your Korean Cucumber Salad Recipe, setting the tone for all the bold flavors to come.
Step 2: Toss the Cucumbers
Add your medium-thin cucumber slices to the bowl with the dressing. The trick here is to use your hands (latex gloves are a smart choice to keep things clean) to gently massage and toss the cucumbers until every piece is evenly coated. This method helps the flavors penetrate the cucumbers and softens them just slightly while keeping the essential crunch.
Step 3: Chill and Marinate
Pop the salad into the refrigerator and let it chill for about 30 minutes. This resting time allows the cucumbers to soak up the vibrant dressing flavors fully, turning each bite into a well-rounded harmony of spicy, sweet, and tangy notes that sing on your taste buds.
Step 4: Garnish and Serve
When you’re ready to serve, transfer the salad to a serving platter or bowl. Generously sprinkle white sesame seeds on top to add a delightful nutty finish and a beautiful visual touch. This step elevates the dish, making it inviting and extra special at the table.
How to Serve Korean Cucumber Salad Recipe
Garnishes
White sesame seeds are classic and perfect, but feel free to sprinkle some thinly sliced scallions or even a few toasted pine nuts for an extra texture boost. A light drizzle of additional sesame oil just before serving can enhance the aromatic experience and make your Korean Cucumber Salad Recipe even more irresistible.
Side Dishes
This salad pairs beautifully with grilled meats like Korean BBQ beef (bulgogi), fried tofu, or steamed rice dishes. Its cool and spicy properties provide an excellent contrast that refreshes your palate and brightens the whole meal.
Creative Ways to Present
For an eye-catching party platter, layer the cucumbers on a shallow dish, drizzle any leftover dressing over them, and sprinkle with sesame seeds and fresh herbs like cilantro. You can also stuff these vibrant cucumbers into lettuce wraps for a fantastic handheld snack or appetizer that’s both healthy and bursting with flavor.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though it’s hard to resist finishing this salad in one go), store them in an airtight container in the refrigerator. The cucumbers will continue to absorb the dressing flavors, becoming more intense but also softer, which some may prefer. Eat within 1 to 2 days for the best texture and freshness.
Freezing
Since this Korean Cucumber Salad Recipe relies on the crisp texture of fresh cucumbers, freezing isn’t recommended. Frozen cucumbers lose their crunch and become watery and mushy upon thawing, which takes away from the refreshing quality of this salad.
Reheating
This salad is best enjoyed cold or at room temperature; reheating isn’t necessary. If you prefer, you can let it sit out for a little while to warm slightly, but avoid microwaving to preserve the texture and flavors.
FAQs
Can I use regular chili flakes instead of gochugaru?
You can substitute with regular chili flakes if gochugaru is unavailable, but the flavor will be slightly different. Gochugaru offers a unique mild heat with smoky, fruity undertones that regular chili flakes won’t fully replicate.
Is it okay to peel the cucumber?
Peeling the cucumber is a personal preference. The skin adds a nice color contrast and extra crunch, but if you prefer a smoother texture or find the skin bitter, peeling is perfectly fine.
How spicy is this Korean Cucumber Salad Recipe?
The salad packs a mild to moderate heat depending on how much gochugaru you use. You can adjust the amount to suit your spice tolerance—start with less and add more as you go!
Can this salad be made vegan?
Absolutely! This recipe is naturally vegan as it uses only plant-based ingredients, making it accessible and delicious for everyone.
What can I substitute for rice vinegar?
If rice vinegar is not on hand, you can use white vinegar or apple cider vinegar in a pinch, though rice vinegar’s gentler acidity makes it the preferred choice for balancing flavors in this dish.
Final Thoughts
There’s something truly magical about this Korean Cucumber Salad Recipe and the way simple, wholesome ingredients can come together to create such a lively dish. I encourage you to give it a try and let it brighten your table and your taste buds. It’s a fantastic way to add a burst of freshness and spice that’s quick to prepare and impossible not to love.
Print
Korean Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegan
Description
This Korean Cucumber Salad is a refreshing and spicy side dish featuring crisp English cucumbers tossed in a tangy, slightly sweet dressing made with Korean red chili flakes, garlic, rice vinegar, and sesame oil. Perfect for adding a vibrant kick to any meal or enjoying as a light snack.
Ingredients
Salad Ingredients
- 1 large seedless English cucumber, sliced medium-thin (about 1/4 – 1/2 inch thick)
Dressing Ingredients
- 2 tablespoons gochugaru (Korean red chili flakes)
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 3 cloves garlic, minced
- 1/2 teaspoon sesame oil
Garnish
- White sesame seeds, for garnish
Instructions
- Prepare the dressing: In a large mixing bowl, combine gochugaru, rice vinegar, granulated sugar, minced garlic, and sesame oil. Mix well until a loose, even paste forms that will coat the cucumbers evenly.
- Massage the cucumbers: Add the medium-thin sliced cucumbers to the bowl with the dressing. Using your hands (latex gloves recommended to protect your skin from the chili), gently massage and mix thoroughly, ensuring every cucumber slice is coated well with the dressing for maximum flavor.
- Chill the salad: Cover the bowl and refrigerate the salad for about 30 minutes. This rest allows the cucumbers to absorb the spicy, tangy flavors and develops a deliciously crisp and vibrant texture.
- Serve and garnish: Transfer the salad to a serving platter or bowl. Generously sprinkle white sesame seeds on top just before serving to add a nutty crunch and visual appeal. Enjoy immediately for the freshest taste.
Notes
- Use latex gloves when mixing to avoid irritation from the chili flakes on your hands.
- Seedless English cucumbers are preferred for their crunch and fewer seeds, but regular cucumbers can be used if seeded.
- Adjust the amount of gochugaru to taste for spiciness preference.
- This salad is best eaten fresh but can be stored in the refrigerator for up to 1 day.
