If you’re craving a fresh, tangy, and slightly spicy side dish that takes just minutes to whip up, this Korean Cucumber Salad Recipe is an absolute gem. I love this because it’s crisp, refreshing, and packs a delightful kick from the chili oil, which you can adjust to your own taste. Whenever I make this salad, it disappears fast — perfect for a quick, healthy snack or to brighten up any meal.
When I first tried this Korean Cucumber Salad Recipe, I was amazed at how simple ingredients come together to create such a vibrant flavor punch. It’s especially great during warm weather or whenever you need a cooling counterpoint to rich or spicy dishes. You’ll find that it’s incredibly versatile, easy to customize, and requires zero cooking — so it’s a lifesaver when you want something delicious without turning on the stove.
Why You’ll Love This Recipe
- Super Quick & Easy: This salad comes together in about 15 minutes — no cooking required.
- Balanced Flavors: The sweetness, acidity, heat, and nuttiness hit all the right notes without overpowering.
- Versatile Side: Pairs beautifully with pretty much any meal, from Korean BBQ to simple weeknight dinners.
- Customizable Heat Level: Adjust chili oil to make it mild or fiery — you control the spice!
Ingredients You’ll Need
These ingredients combine to deliver crunchy cucumber goodness drenched in a tangy, spicy, and subtly sweet dressing — quintessential for an authentic Korean Cucumber Salad Recipe. Freshness and balance are key here, so grab good-quality cucumbers and fresh aromatics.
- Cucumbers: I use mini cucumbers because they’re crisp with fewer seeds, but regular cucumbers work fine too if sliced thinly.
- Salt: Essential for drawing out excess moisture and enhancing flavor — don’t skip this step!
- Soy sauce: Adds that umami punch that brings the dish together.
- Minced garlic: For a little sharpness and depth, freshly minced is best.
- Rice vinegar: The star acidic ingredient for that characteristic tang.
- Chili oil: Adjust it based on your spice preference — I like a medium kick, but you can dial it up or down.
- Sugar: Just enough sweetness to balance the tangy and spicy notes.
- Sesame oil: A tiny drizzle infuses that nutty, toasty aroma that makes this salad extra special.
- Sesame seeds (optional): Adds pretty speckles and a textural crunch.
- Green onions (optional): Freshness and a hint of oniony bite.
Variations
I like to mix things up now and then with this Korean Cucumber Salad Recipe, which keeps it exciting and lets you play with flavors based on what you have or prefer. Feel free to get creative — it’s a forgiving recipe that’s happy to bend.
- Spicy Boost: When friends come over, I sometimes double the chili oil and add a pinch of red pepper flakes for extra heat — my family goes crazy for it!
- Low-Sodium Version: Swap out regular soy sauce for a low-sodium one and reduce the salt slightly; the vinegar and sugar help maintain balance.
- Crunchy Add-Ins: Toss in thinly sliced carrots or radishes for more color and texture; I do this when I want a veggie boost.
- Herbal Twist: Fresh cilantro or mint can add bright herbal notes if you want to try a different flavor profile.
How to Make Korean Cucumber Salad Recipe
Step 1: Prep and Salt Your Cucumbers
Start by slicing your cucumbers thinly — if you have a spiralizer, it makes fun curly spirals, but a sharp knife works just as well. Sprinkle with salt and let them sit for 8 to 12 minutes; this step draws out excess water so your salad stays crisp instead of soggy. Then rinse off the salt and lay the cucumbers on paper towels to soak up any remaining moisture.
Step 2: Whip Up the Tangy, Spicy Dressing
While your cucumbers are resting, mix minced garlic, sugar, sesame seeds, and diced green onions in a small bowl. Add rice vinegar, soy sauce, chili oil, and sesame oil, then whisk everything together until the sugar dissolves and the dressing feels balanced. This is where the flavor magic happens — taste it and adjust the chili oil or sugar to your liking before tossing.
Step 3: Toss and Serve Fresh
Drain the cucumbers well and transfer them to a large bowl. Pour the dressing over and toss gently but thoroughly so every slice gets coated. Serve immediately with a sprinkle of sesame seeds and green onions on top for that extra pop. This salad is best enjoyed fresh to keep it crisp and vibrant.
Pro Tips for Making Korean Cucumber Salad Recipe
- Salt Timing: Don’t rush the salting step — it’s crucial for perfect crunch by removing extra water.
- Adjust the Heat: Start with less chili oil, since it’s easy to add more but awkward to tone down once it’s in.
- Fresh Garlic: I always mince my own garlic for brightness instead of using pre-minced—it really lifts the flavor.
- Serve Quickly: This salad is at its best within a few hours — avoid letting it sit too long so it stays crisp.
How to Serve Korean Cucumber Salad Recipe
Garnishes
I love topping this cucumber salad with a few extra toasted sesame seeds and freshly sliced green onions for visual appeal and a flavor boost. Sometimes, I add a small handful of chopped fresh cilantro, especially if I’m feeling adventurous. These simple garnishes make the salad feel special and fresh.
Side Dishes
This Korean Cucumber Salad Recipe is an amazing side to Korean dishes like bulgogi or bibimbap, but personally, I also enjoy it alongside grilled chicken or even as a crunchy contrast to spicy stir-fries. It’s perfect with rice bowls or alongside any meal that needs a bright, cooling element.
Creative Ways to Present
For special occasions, I’ve served this salad in individual small glass jars or clear bowls layered with a sprinkle of herbs on top — it makes for a pretty appetizer or luncheon side. You can even serve it over a bed of fresh lettuce leaves for a refreshing twist that turns it into a light snack or starter.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Korean cucumber salad in an airtight container in the fridge for up to a day. However, I find it loses some of its crispness if kept too long, so I recommend making just enough for the meal or eating leftovers quickly for the best texture.
Freezing
Since cucumber is mostly water, freezing this salad isn’t a great idea — it would become mushy and lose its crunch. I don’t freeze it and suggest enjoying it fresh instead.
Reheating
This salad is best served cold or at room temperature, so reheating isn’t necessary or recommended. Just give it a gentle stir before serving leftovers straight from the fridge.
FAQs
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Can I use regular cucumbers instead of mini cucumbers?
Absolutely! Regular cucumbers work just fine if you slice them thinly to ensure a pleasant crunch and to help the dressing coat them well. You might want to remove some seeds if they’re large and watery for best results.
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How spicy is this Korean Cucumber Salad Recipe?
The heat really depends on the amount of chili oil you add. The recipe is flexible, so you can make it mild or quite spicy based on your preference. I usually recommend starting small and adding more if you want extra kick.
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Can I make this salad ahead of time?
You can prepare it a few hours in advance, which lets the flavors meld nicely, but I wouldn’t recommend making it more than a day ahead as cucumbers tend to get soft over time.
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What can I serve with Korean Cucumber Salad?
This salad pairs wonderfully with Korean dishes like barbecue meats and rice bowls but also complements grilled proteins and spicy stir-fries in many cuisines. It’s a versatile side that livens up any plate.
Final Thoughts
This Korean Cucumber Salad Recipe holds a special place in my kitchen because it’s that perfect blend of crunch, tang, and spice that freshens up any meal. Whether you’re a seasoned cook or just getting started, I really encourage you to give this a try — it’s simple, quick, and insanely satisfying. I promise, once you make it, it’ll become a staple side you want to turn to again and again.
Print
Korean Cucumber Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegan
Description
A refreshing and tangy Korean Cucumber Salad featuring crisp cucumbers tossed in a flavorful marinade of soy sauce, garlic, rice vinegar, chili oil, sugar, and sesame oil. Perfect as a light side dish or appetizer with a hint of spice and aromatic sesame seeds.
Ingredients
Cucumbers
- 5 mini cucumbers, or 2-3 regular size cucumbers (about 4 cups), thinly sliced
- 1 tsp salt
Marinade
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2-3 tsp chili oil (adjust according to spice preference)
- 3 tsp sugar
- 1 tsp sesame oil
Garnish (optional)
- 2 tsp sesame seeds
- 3 tbsp diced green onions
Instructions
- Prepare the marinade: In a small bowl, combine minced garlic, sugar, sesame seeds, and diced green onions. Add rice vinegar along with the chili oil and sesame oil. Mix well to incorporate all the flavors uniformly.
- Slice the cucumbers: Use a spiralizer for fun spirals or slice thinly with a sharp knife. Place cucumber slices in a bowl and sprinkle with salt. Let them sit for 8-12 minutes to draw out excess moisture.
- Rinse and dry cucumbers: Rinse the salted cucumbers under cold water to remove excess salt. Lay them on paper towels and gently pat to absorb any remaining water.
- Toss cucumbers with marinade: Place the cucumbers in a serving bowl and pour the prepared rice vinegar marinade over them. Toss gently to ensure even coating of all slices with the flavorful dressing.
- Serve: Garnish with additional sesame seeds and diced green onions if desired. Serve immediately as a refreshing side dish or appetizer.
Notes
- Adjust chili oil quantity to customize the spice level to your taste.
- You can substitute mini cucumbers with regular cucumbers; just adjust the quantity accordingly.
- Letting cucumbers sit salted helps to keep the salad crunchy by removing excess water.
- This salad is best served chilled or at room temperature shortly after preparation.
- To make a vegan version, ensure soy sauce is vegan-friendly.
Nutrition
- Serving Size: 1 cup
- Calories: 45
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 2.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
