Korean Cucumber Salad Recipe

Why You’ll Love This Recipe

This Korean Cucumber Salad is not only quick and easy to prepare but also bursting with bold flavors. The combination of crunchy cucumbers, aromatic garlic, spicy gochugaru (Korean red pepper flakes), and savory sesame oil creates a harmonious blend that tantalizes the taste buds. It's a versatile dish that can be enjoyed year-round and is sure to become a favorite at your dining table.

Ingredients

• 4 Persian cucumbers, thinly sliced

• 1 tablespoon kosher salt

• 2 tablespoons rice vinegar

• 1 tablespoon sugar

• 1 tablespoon sesame oil

• 1 tablespoon soy sauce

• 1 tablespoon gochugaru (Korean red pepper flakes)

• 1 clove garlic, minced

• 1 green onion, thinly sliced

• 1 tablespoon toasted sesame seeds

Tip: You'll find the full list of ingredients and measurements in the recipe card below.

Directions

1. Place the thinly sliced cucumbers in a colander and sprinkle with kosher salt. Toss gently to coat and let them sit for 20–30 minutes to draw out excess moisture.

2. After the cucumbers have released some water, rinse them under cold running water and pat dry with paper towels.

3. In a large mixing bowl, combine the rice vinegar, sugar, sesame oil, soy sauce, gochugaru, and minced garlic. Whisk until the sugar is dissolved and the dressing is well blended.

4. Add the drained cucumbers to the bowl and toss to coat evenly with the dressing.

5. Gently fold in the sliced green onion and toasted sesame seeds.

6. Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Rest Time: 20–30 minutes (for salting cucumbers)

• Total Time: 30–40 minutes

Variations

• Spicy Version: Increase the amount of gochugaru to suit your spice preference.

• Sweet Version: Add a bit more sugar for a sweeter taste.

• Herb Infusion: Incorporate fresh herbs like cilantro or mint for added freshness.

• Protein Addition: Top the salad with grilled chicken or tofu for a complete meal.

Storage/Reheating

Store any leftover Korean Cucumber Salad in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but it can still be tasty the next day. Avoid reheating, as the cucumbers may become soggy.

FAQs

What type of cucumbers are best for this salad?

Persian cucumbers are ideal due to their thin skin and minimal seeds, providing a crisp texture. English cucumbers can also be used as a substitute.

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance. Allowing it to sit in the refrigerator helps the flavors to develop.

Is this salad gluten-free?

Yes, when using gluten-free soy sauce or tamari, the salad is gluten-free.

Can I use regular salt instead of kosher salt?

Yes, but use half the amount, as regular salt is more concentrated.

How can I adjust the sweetness?

Increase or decrease the sugar to your taste preference.

Is this salad vegan?

Yes, the salad is vegan-friendly.

Can I add other vegetables?

Yes, thinly sliced carrots or bell peppers can be added for extra color and crunch.

How do I make the salad spicier?

Add more gochugaru or include a finely chopped chili pepper.

Can I use a different type of vinegar?

Rice vinegar is traditional, but apple cider vinegar can be used as a substitute.

How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to 2 days.

Conclusion

Korean Cucumber Salad is a delightful addition to any meal, offering a refreshing contrast to rich or spicy dishes. Its simple preparation and bold flavors make it a go-to side dish that's both satisfying and versatile. Whether you're new to Korean cuisine or a seasoned enthusiast, this salad is sure to impress.