Korean Cucumber Salad

Korean cucumber salad, with its zesty dressing and refreshing crunch, is a delightful addition to any meal. This simple dish combines crisp cucumbers with a tangy, spicy sauce that elevates its flavor profile. Whether you’re preparing for a summer barbecue or a weeknight dinner, this salad offers a healthy, light option that pairs perfectly with a variety of main dishes.

Why Korean Cucumber Salad Is the Perfect Side Dish

This Korean cucumber salad is more than just a refreshing treat; it’s a versatile, easy-to-make dish that fits a variety of occasions. Its crisp cucumbers are coated in a tangy dressing, giving it a perfect balance of sour, sweet, and spicy flavors. The addition of chili oil and sesame oil provides a subtle warmth and depth to the dish. Best of all, it takes less than 15 minutes to prepare, making it a great choice for busy weeknights or quick gatherings.

Ingredients for Korean Cucumber Salad

Gather the following ingredients to make this flavorful Korean cucumber salad:

• Mini Cucumbers: These cucumbers are smaller and tend to be more flavorful and less bitter than larger varieties.
• Salt: Draws out excess moisture from the cucumbers and enhances their flavor.
• Soy Sauce: Adds umami and depth to the salad.
• Minced Garlic: Provides a savory kick to balance the sweetness of the sugar.
• Rice Vinegar: Offers a bright and tangy punch to the dressing.
• Chili Oil: Adds a spicy element, adjust to your heat preference.
• Sugar: Adds a subtle sweetness to balance the tang of the vinegar.
• Sesame Oil: Adds a nutty aroma that complements the other flavors.
• Sesame Seeds (Optional): Adds texture and extra flavor.
• Green Onions (Optional): Fresh green onions enhance the flavor and add a burst of color.

Alternative Ingredient Suggestions

• Cucumbers: If you prefer a more tender texture, you can substitute mini cucumbers with English cucumbers. Alternatively, Persian cucumbers also make a great choice for a slightly sweeter taste.
• Soy Sauce: For a gluten-free version, you can substitute soy sauce with tamari or coconut aminos.
• Chili Oil: If you don’t like the heat, you can skip the chili oil or substitute with a milder option like sesame oil or a drizzle of olive oil.

Step-by-Step Instructions for Korean Cucumber Salad

1. Begin by washing your cucumbers thoroughly. Slice them thinly using a sharp knife or a spiralizer for a fun, whimsical presentation.
2. Sprinkle the sliced cucumbers with salt and allow them to sit for 8–12 minutes. This will draw out excess moisture and enhance their flavor.
3. While the cucumbers rest, prepare the dressing. In a small bowl, combine minced garlic, sugar, sesame seeds, and green onions.
4. Add rice vinegar and sesame oil to the mixture, stirring well until all the ingredients are evenly coated.
5. After the cucumbers have rested, rinse them with water to remove excess salt. Pat them dry using paper towels.
6. Transfer the cucumbers to a large mixing bowl. Pour the prepared dressing over the cucumbers and toss until well-coated.
7. Garnish with additional sesame seeds and green onions if desired. Let the salad chill in the fridge for at least 30 minutes to allow the flavors to meld.
8. Serve chilled and enjoy the refreshing crunch of this Korean cucumber salad.

Tips & Tricks for the Best Korean Cucumber Salad

• Avoid Over-Salting: Make sure to rinse the cucumbers thoroughly after salting them. This will prevent the salad from becoming too salty.
• Flavor Balance: Adjust the amount of sugar and chili oil to suit your taste. If you prefer a milder salad, reduce the chili oil.
• Chill Before Serving: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This gives the cucumbers time to absorb the dressing.
• Add Texture: For an added crunch, consider tossing in roasted peanuts or chopped cashews before serving.

Pairing Ideas and Variations for Korean Cucumber Salad

This Korean cucumber salad is an ideal side dish for a variety of meals. It pairs wonderfully with grilled meats like bulgogi, BBQ chicken, or pork skewers. It also works as a fresh topping for sandwiches or wraps.

Variations:

• Spicy Version: If you enjoy more heat, add Korean chili flakes (gochugaru) to the dressing.
• Vegan Version: Skip the soy sauce and use tamari or coconut aminos for a gluten-free and vegan option.
• Add Protein: For a more substantial meal, mix in chickpeas or tofu for added protein.

Storage and Make-Ahead:

• You can store leftover Korean cucumber salad in an airtight container in the refrigerator for up to 2 days. The salad may release more moisture over time, so be sure to drain it before serving again.

A Seasonal Delight: Refreshing and Healthy

Korean cucumber salad is a perfect dish for hot summer days. The cucumbers’ high water content makes them incredibly hydrating, making this salad a great choice for staying refreshed during warmer weather. It’s also a healthy option as cucumbers are low in calories and rich in vitamins and minerals, making it a guilt-free addition to any meal.

Conclusion

Korean cucumber salad is a simple yet flavorful side dish that brings together crisp cucumbers, tangy rice vinegar, and a hint of heat from chili oil. Its refreshing crunch and vibrant flavors make it a standout addition to both everyday meals and special gatherings. Whether you serve it alongside grilled meats, enjoy it as part of a light lunch, or bring it to a summer picnic, this salad is guaranteed to impress. With its quick preparation and customizable ingredients, it’s a versatile recipe you’ll return to again and again.

---

Frequently Asked Questions

More Relevant Recipes

• Cucumber Feta Salad
• Tajin Cucumber Salad

Print