Korean Cucumber Salad Recipe

If you’re looking for a zesty, refreshing side that comes together in mere minutes, this Korean Cucumber Salad Recipe is your new go-to. With crunchy cucumbers tossed in a punchy, savory marinade, each bite is bursting with the tangy, subtly spicy, and slightly sweet flavors that pretty much everyone falls for at first taste. This dish isn’t just easy—it’s downright addictive, healthy, and totally adaptable for everything from picnics to a quick weekday lunch.

Ingredients You’ll Need

Part of the true charm of this Korean Cucumber Salad Recipe is the short, no-fuss ingredient list. Each item adds a pop of flavor, color, or texture, coming together for a salad that’s way more than the sum of its parts.

• Mini cucumbers or regular cucumbers: Choose crisp, fresh cucumbers as the base—mini ones hold their crunch especially well and don’t require peeling.
• Salt: Draws out excess water from the cucumbers, making them extra-snappy and helping the flavors soak in.
• Soy sauce: Provides a savory backbone and signature umami depth.
• Minced garlic: Adds a mellow but distinctive edge that makes every bite pop.
• Rice vinegar: Brings a clean, bright tang that livens up the cucumbers.
• Chili oil: Delivers gentle heat and an aromatic kick—adjust to taste for your spice level.
• Sugar: Just a hint balances out the salt and tang, rounding out the flavors perfectly.
• Sesame oil: Nutty and rich, it adds depth and irresistible aroma.
• Sesame seeds (optional): A sprinkling for extra nuttiness and a pleasing crunch.
• Green onions (optional): These add color and a bright, zesty finish in every forkful, but feel free to skip if you prefer.

How to Make Korean Cucumber Salad Recipe

Step 1: Prepare the Marinade

Start by whisking together the marinade in a small bowl. Stir in the minced garlic, sugar, sesame seeds, and green onion first to help them dissolve. Follow with soy sauce, rice vinegar, chili oil, and finally the sesame oil—this layering allows each ingredient’s flavor to shine through and blend beautifully.

Step 2: Prep the Cucumbers

Thinly slice or spiralize your cucumbers and toss them generously with salt. Let them rest for about 8-12 minutes. This is the secret step: the salt draws out moisture, so your cucumbers stay crisp even after marinating, and the salad won’t water down. Rinse them well, then pat dry with a towel to remove any extra salt and moisture before moving on.

Step 3: Combine Everything

Place your prepped cucumbers into a large bowl. Pour the marinade evenly over them, then use tongs or clean hands to gently toss until every piece is beautifully coated. Make sure the dressing works its way into all the nooks—this is where the Korean Cucumber Salad Recipe magic happens!

Step 4: Serve and Enjoy

Transfer the salad to your serving platter or bowl. For a true finishing touch, garnish with an extra sprinkle of sesame seeds and sliced green onions. Serve immediately for the best crunch, or let it chill briefly if you like an even more refreshing bite.

How to Serve Korean Cucumber Salad Recipe

Garnishes

A handful of sesame seeds scattered on top and a flurry of sliced green onions not only make the dish look stunning, they add one final punch of nutty flavor and color. You could also try a few red chili flakes if you want more heat, or even delicate shavings of toasted nori for subtle depth.

Side Dishes

This salad loves company! Korean Cucumber Salad Recipe pairs perfectly with classic Korean dishes—it perks up rice bowls, cuts through the richness of BBQ meat, and echoes the flavors in bibimbap or kimbap. It also cozies up nicely next to simple grilled proteins or spicy noodles if you want a fusion vibe.

Creative Ways to Present

For a crowd, serve this salad in a large, shallow dish with colorful edible flowers or nestle individual portions into lettuce cups for a pretty appetizer. Layer it over steamed rice for a deconstructed sushi bowl, or tuck spoonfuls into wraps along side grilled tofu or crispy fish for a playful twist on the classic Korean Cucumber Salad Recipe.

Make Ahead and Storage

Storing Leftovers

Leftover salad keeps well covered in the fridge for up to two days. Just remember, the longer it sits, the softer the cucumbers become as they absorb more marinade. For maximum crunch, enjoy within the first 24 hours, but don’t worry if there are leftovers—they’re still delicious!

Freezing

Freezing is not recommended for this recipe. Cucumber’s high water content means it turns mushy after thawing, losing its iconic texture and all of the magic that makes this Korean Cucumber Salad Recipe so irresistible.

Reheating

No need to reheat—this salad is meant to be enjoyed cold or at room temperature! If it’s been sitting in the fridge for a while, simply give it a good toss to redistribute the dressing before serving.

FAQs

Can I use English cucumbers or Persian cucumbers?

Absolutely! Any crunchy, seedless cucumber works nicely in this Korean Cucumber Salad Recipe. English cucumbers have thin skin and few seeds, while Persian cucumbers are naturally extra crisp and sweet—both great choices.

Can I make this salad less spicy?

Definitely. Just dial back the chili oil, or omit it altogether if you prefer a mild version. Feel free to adjust the heat so it’s perfect for your own taste buds.

Is this recipe vegan and gluten-free?

It’s naturally vegan! To make the Korean Cucumber Salad Recipe gluten-free, use tamari or a certified gluten-free soy sauce instead of regular soy sauce.

What protein can I add for a complete meal?

Try tossing in sliced baked tofu, grilled shrimp, or shredded rotisserie chicken for a more filling main dish. The flavors of the salad mingle brilliantly with mild, simply prepared proteins.

Can I add other vegetables?

Yes! Shredded carrots, radishes, or thinly sliced bell peppers make wonderful, colorful additions without overpowering the spirit of the Korean Cucumber Salad Recipe. Just keep your cuts thin for the best texture.

Final Thoughts

There’s something about the fresh, zesty zing of this Korean Cucumber Salad Recipe that makes it a staple for summer and beyond. I hope you give it a try—whether you stick to tradition or put your own spin on it, I promise you’ll find yourself coming back for more crunchy, tangy bites! Happy cooking!

Print