If you’re searching for a fresh, vibrant side dish that’s as simple to make as it is craveable, look no further than Easy Korean Cucumber Salad. A beloved staple in Korean cuisine, this salad combines crisp, chilled cucumbers with a punch of savory, tangy, and just-spicy-enough flavors that wake up any meal. Whether you need a quick weeknight pick-me-up or something unique to bring to your next gathering, Easy Korean Cucumber Salad has you covered with its irresistible crunch and perfect balance of taste.
Ingredients You’ll Need
The beauty of Easy Korean Cucumber Salad is its simplicity. Each ingredient is carefully chosen to deliver bold flavor, perfect texture, and a pop of color. Here’s what you’ll need to create this mouthwatering side dish:
- Cucumbers: Go for Korean or English cucumbers for their mild flavor and fewer seeds, and slice thinly for maximum crunch.
- Salt: This draws out water from the cucumbers, ensuring the salad stays crisp and not soggy.
- Rice Vinegar: Adds a lovely tang that brightens up the salad without overpowering it.
- Soy Sauce: Provides rich, umami depth and a subtle savory backbone.
- Sesame Oil: Infuses a nutty aroma and richness that makes every bite luxurious.
- Sugar: Just a touch balances the acidity and spice, highlighting all the other flavors.
- Garlic: Freshly minced for a sharp, aromatic kick that’s classically Korean.
- Gochugaru (Korean red pepper flakes): Lends gentle heat and a vivid red tint, making the salad truly pop.
- Toasted Sesame Seeds: Bring extra crunch and irresistible nuttiness to the top of the salad.
- Green Onion: Sliced thin for a burst of freshness and a touch of color.
How to Make Easy Korean Cucumber Salad
Step 1: Prep the Cucumbers
Start by thinly slicing your cucumbers—aim for about 1/8 inch thick. Place the slices into a colander and sprinkle them evenly with salt. Let them sit for 10 to 15 minutes, which helps draw out excess moisture. This is the secret to keeping your Easy Korean Cucumber Salad delightfully crisp, not watery.
Step 2: Rinse and Dry
After the cucumbers have released some of their water, give them a good rinse under cold water to remove the extra salt. Gently squeeze the slices, or pat them dry with a clean kitchen towel. Removing as much moisture as possible will make your salad stay crunchy and delicious.
Step 3: Mix the Dressing
In a large bowl, combine the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, gochugaru, toasted sesame seeds, and thinly sliced green onion. Give it all a stir until the sugar dissolves and the dressing is well blended. This mixture is loaded with dynamic flavors that will bring your cucumbers to life.
Step 4: Toss the Salad
Add the prepared cucumber slices directly into the bowl with the dressing. Toss everything together until each slice is evenly coated and glistening with that beautiful, spicy dressing. Let the salad rest for 5 to 10 minutes so the cucumbers can fully absorb all the bold, balanced flavors.
Step 5: Chill and Serve
Serve your Easy Korean Cucumber Salad chilled or at room temperature, depending on your mood or the weather. The final salad should be vibrant, aromatic, and irresistibly crunchy, making it the ideal pairing for any meal.
How to Serve Easy Korean Cucumber Salad
Garnishes
Top your Easy Korean Cucumber Salad with a sprinkle of toasted sesame seeds for extra crunch and a drizzle of sesame oil for extra gloss. Add a handful of thinly sliced green onions or even a few fresh chili slices if you love a little extra heat and color.
Side Dishes
This salad is a match made in heaven with classic Korean barbecue or a simple bowl of steamed rice. Use it to balance out rich grilled meats, lend zest to bibimbap bowls, or tuck it alongside your weeknight favorites for a burst of freshness.
Creative Ways to Present
Try layering Easy Korean Cucumber Salad into lettuce wraps, tucking it into sandwiches or burgers, or using it as a crunchy bed for grilled tofu or fish. For a festive touch, serve small portions in tiny bowls or martini glasses as a zingy appetizer.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, pop your Easy Korean Cucumber Salad into an airtight container and store it in the refrigerator. It stays fresh and delicious for up to two days, but after that, the cucumbers may start to soften a bit.
Freezing
Freezing isn’t recommended for this salad, as cucumbers lose their crisp texture after thawing. Fortunately, it’s so easy to make, you’ll always want to whip up a fresh batch instead!
Reheating
There’s no need to reheat Easy Korean Cucumber Salad. In fact, it’s best served chilled or at room temperature. Just give it a quick toss before serving to refresh the flavors.
FAQs
Can I use regular cucumbers instead of Korean or English cucumbers?
Absolutely! Just peel regular cucumbers and remove any large seeds before slicing. This helps keep the salad crunchy and avoids excess moisture.
Is Easy Korean Cucumber Salad spicy?
The heat level comes from gochugaru, so you can adjust it to suit your taste. Start with less if you’re sensitive to spice, or pile it on for a bolder kick.
Can I make this salad ahead for a party?
Definitely! You can prepare the cucumbers and dressing separately a few hours in advance. Combine and toss about 10 minutes before serving for the best crunch.
What can I use instead of gochugaru?
If you can’t find gochugaru, try crushed red pepper flakes for a similar heat, though the flavor will be slightly different. Smoked paprika can add color with a subtle twist.
Is Easy Korean Cucumber Salad gluten-free?
Yes! Just swap in a gluten-free soy sauce or tamari, and you have a vibrant dish that works for a variety of dietary needs.
Final Thoughts
If you’ve never made Easy Korean Cucumber Salad before, now’s the time to whip up a batch and discover why it’s such a cherished favorite. This quick, colorful side packs in maximum flavor with minimal effort, and just one bite may turn it into a staple at your table, too!
Print
Easy Korean Cucumber Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegan, Gluten-Free (use gluten-free soy sauce)
Description
This Easy Korean Cucumber Salad is a refreshing and flavorful side dish that pairs well with any Korean meal. Crisp cucumbers are tossed in a savory-sweet dressing with a hint of spice, making it a perfect addition to your dining table.
Ingredients
Cucumbers:
- 2 large cucumbers (preferably Korean or English), thinly sliced
Dressing:
- 1 teaspoon salt
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 2 garlic cloves, minced
- 1 teaspoon gochugaru (Korean red pepper flakes), or to taste
- 1 teaspoon toasted sesame seeds
- 1 green onion, thinly sliced
Instructions
- Prepare Cucumbers: Place the sliced cucumbers in a colander, sprinkle with salt, and let sit for 10–15 minutes to draw out excess moisture. Rinse well and gently squeeze or pat dry.
- Make Dressing: In a large bowl, combine the rice vinegar, soy sauce, sesame oil, sugar, garlic, gochugaru, sesame seeds, and green onion.
- Toss and Serve: Add the cucumbers to the dressing and toss until evenly coated. Let sit for 5–10 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- This salad is best enjoyed fresh but can be stored in the fridge for up to 2 days.
- For extra crunch, add thinly sliced carrots or daikon radish.
Nutrition
- Serving Size: ½ cup
- Calories: 50
- Sugar: 2g
- Sodium: 340mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
