If you are craving a refreshing, vibrant dish packed with bold and tangy flavors, this Korean Cucumber Salad Recipe is exactly what you need. It’s a perfect harmony of crisp cucumbers drenched in a savory-spicy marinade that wakes up your taste buds with every bite. Easy to whip up in just 10 minutes and without any cooking time, this salad brings a delightful crunch and a punch of flavor to any meal, whether as a side or a standalone snack.
Ingredients You’ll Need
Getting the ingredients right is key in this Korean Cucumber Salad Recipe, and the best part is how simple each one is. Every ingredient plays an essential role in creating the balance of sweet, tangy, spicy, and nutty flavors that make this salad so irresistible, as well as adding texture and a burst of color.
- Cucumbers (5 mini or 2–3 regular): Choose firm, fresh cucumbers for that perfect crunch, sliced thinly or spiralized for better marinade absorption.
- Salt (1 tsp): Helps draw out excess moisture from the cucumbers so they stay crisp and not soggy.
- Soy sauce (1.5 tsp): Adds a savory, umami depth that complements the fresh cucumbers beautifully.
- Minced garlic (1 tsp): Provides a fragrant kick that elevates the overall flavor profile of the salad.
- Rice vinegar (3 tbsp): Brings the essential tanginess that brightens the dish and balances the sweetness and heat.
- Chili oil (2–3 tsp): Injects the perfect amount of heat and a gorgeous red hue to make the salad visually appealing.
- Sugar (3 tsp): Offsets the acidity and spiciness with a subtle sweetness for harmony in the dressing.
- Sesame oil (1 tsp): Adds a warm, nutty aroma that rounds out the flavors so wonderfully.
- Sesame seeds (2 tsp, optional): Sprinkle on top for crunch and a delicate nutty texture.
- Green onions (3 tbsp, diced, optional): Fresh, mild onion flavor and a pop of green color to finish the salad perfectly.
How to Make Korean Cucumber Salad Recipe
Step 1: Whisk Together the Marinade
Start by combining the minced garlic, sugar, sesame seeds, and diced green onions in a small bowl. Pour in the soy sauce, rice vinegar, chili oil, and sesame oil, then whisk everything together until the sugar dissolves slightly and the marinade is well blended. This flavorful mixture is what transforms plain cucumbers into a mouthwatering salad packed with layers of taste.
Step 2: Prepare the Cucumbers
Next, spiralize or thinly slice your cucumbers and place them in a colander. Sprinkle with salt, then allow them to sit for 8 to 12 minutes. This step draws out excess water so your cucumbers stay delightfully crisp even after marinating. Once time’s up, rinse the cucumbers thoroughly with cold water to remove excess salt, and pat them dry gently with paper towels.
Step 3: Combine Cucumbers and Marinade
Now it’s time to bring it all together. Transfer the cucumbers to a large mixing bowl, pour the prepared marinade over the top, and gently toss everything until the cucumbers are evenly coated. This gentle mixing ensures every bite bursts with flavor while keeping the crunch intact.
Step 4: Serve and Garnish
Finally, move your dressed cucumbers to a serving plate or bowl. Add extra sesame seeds and green onions if you like, for added texture and visual appeal. Serve immediately to enjoy that fresh, crisp, and zesty kick this Korean Cucumber Salad Recipe delivers.
How to Serve Korean Cucumber Salad Recipe
Garnishes
Although this salad is delicious on its own, a sprinkle of toasted sesame seeds or thinly sliced green onions adds a beautiful finishing touch. You can also add a few red pepper flakes for additional heat or a drizzle of extra sesame oil for richness.
Side Dishes
This Korean Cucumber Salad Recipe pairs wonderfully as a side with grilled meats, Korean barbecue, or even alongside steamed rice and kimchi. It’s a palate cleanser that refreshes your mouth between bites and balances heavier or richer dishes perfectly.
Creative Ways to Present
For an eye-catching presentation, serve the salad in small individual bowls or mason jars for gatherings. You might also layer it on top of a bed of mixed greens for a crunchy, flavorful salad or serve as a topping for tacos and wraps to add an unexpected twist.
Make Ahead and Storage
Storing Leftovers
You can store leftover Korean Cucumber Salad in an airtight container in the fridge for up to two days. Be aware that the cucumbers will release more water over time, so it’s best enjoyed fresh to maintain its crispness and vibrant flavors.
Freezing
Freezing is not recommended for this salad since cucumbers become watery and mushy when thawed, losing their satisfying crunch and fresh texture.
Reheating
This salad is designed to be served cold or at room temperature. Reheating is unnecessary and will diminish its refreshing qualities and crispiness.
FAQs
Can I use regular cucumbers instead of mini cucumbers?
Absolutely! Regular cucumbers work perfectly fine as long as you slice them thinly or spiralize them. The key is to keep the slices thin so they absorb the marinade well and stay crunchy.
How spicy is this Korean Cucumber Salad Recipe?
The spice level depends on how much chili oil you add. The recipe suggests 2 to 3 teaspoons, which offers a pleasant, mild heat that complements the other flavors without overpowering them. Feel free to adjust it to your preference!
Is this salad vegan and gluten-free?
Yes, this Korean Cucumber Salad Recipe is naturally vegan. To keep it gluten-free, make sure to use gluten-free soy sauce or tamari instead of regular soy sauce.
Can I prepare the salad in advance?
You can prepare the cucumbers and marinade in advance, but it’s best to combine them just before serving to maintain maximum crispness and freshness in the salad.
What can I substitute for chili oil?
If you don’t have chili oil, you can substitute with a drizzle of sesame oil and a pinch of red pepper flakes or a dash of hot sauce to add heat. Just adjust to taste.
Final Thoughts
There is something incredibly satisfying about this Korean Cucumber Salad Recipe that makes you want to keep coming back for more. It’s simple, flavorful, fresh, and versatile—a perfect quick fix that brings delight to any table. Trust me, once you try it, you’ll find yourself sharing it with friends and making it again and again.
Print
Korean Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegan
Description
This refreshing Korean Cucumber Salad features thinly sliced or spiralized cucumbers tossed in a flavorful marinade of soy sauce, rice vinegar, chili oil, garlic, sesame oil, and a hint of sugar. Light, tangy, and slightly spicy, this salad is a perfect side dish that brings a crisp texture and vibrant taste to any meal.
Ingredients
Main Ingredients
- 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 the minced garlic, sugar, sesame seeds, and diced green onion. Add soy sauce, rice vinegar, chili oil, and sesame oil, then whisk everything together until well blended and the sugar starts to dissolve.
- Prepare the Cucumbers: Spiralize or thinly slice the cucumbers and place them in a colander. Sprinkle with salt and let them rest for 8-12 minutes to draw out excess moisture. After resting, rinse the cucumbers thoroughly with cold water and gently pat dry using a paper towel.
- Combine Cucumbers and Marinade: Transfer the cucumbers to a large mixing bowl. Pour the prepared marinade over the cucumbers and gently toss until the cucumbers are evenly coated with the dressing.
- Serve: Place the seasoned cucumbers onto a serving plate or bowl. Garnish with additional sesame seeds and green onions if desired. Serve immediately for a fresh, crunchy side dish.
Notes
- For spicier salad, increase the amount of chili oil according to your taste.
- Allowing cucumbers to rest with salt helps remove excess water, ensuring the salad remains crisp and not soggy.
- This salad is best enjoyed fresh but can be refrigerated for up to 24 hours.
- Use low sodium soy sauce for a healthier option.
