If you are looking for a vibrant and refreshing dish to liven up your meal, the Korean Cucumber Salad Recipe is a perfect choice. This salad combines crisp English cucumbers with a spicy, tangy dressing flavored with garlic, gochugaru, and sesame oil for a mouthwatering burst of flavor in every bite. Not only is it incredibly easy to prepare, but its balance of cool crunch and satisfying heat makes it a beloved Korean side dish that complements everything from Korean BBQ to simple steamed rice. Once you taste this salad, you’ll wonder how you ever lived without this spicy cucumber salad in your kitchen repertoire.
Ingredients You’ll Need
The beauty of this Korean Cucumber Salad Recipe is the simplicity and accessibility of its ingredients. Each element plays a distinct role in creating the perfect harmony of flavor, texture, and color that makes this dish so irresistibly fresh and exciting.
- English cucumbers: Their thin skin and minimal seeds ensure a crisp texture without bitterness.
- Salt: Essential for drawing out excess moisture from the cucumbers, keeping the salad crisp.
- Rice vinegar: Adds a gentle tanginess that brightens the entire dish.
- Sesame oil: Brings a warm, nutty aroma and depth to the dressing.
- Sugar: Balances the acidity and heat with a subtle sweetness.
- Gochugaru (Korean red pepper flakes): Gives the salad its signature spicy kick; adjust to your heat preference.
- Garlic: Mincing it finely adds a fragrant punch that’s not overpowering.
- Soy sauce: Provides umami richness and some saltiness to enhance flavor layers.
- Green onions: Freshly chopped for a mild onion flavor and vivid green color.
- Toasted sesame seeds: Added at the end for crunch and extra nuttiness.
How to Make Korean Cucumber Salad Recipe
Step 1: Prepare the Cucumbers
Begin by thinly slicing two English cucumbers, ideally using a sharp knife or mandoline for even slices. Sprinkle them with one teaspoon of salt and toss to coat evenly. Let them rest for 15 to 20 minutes to draw out excess water, which is key for preventing a soggy salad. After resting, drain and gently squeeze out any remaining liquid with your hands or a clean towel.
Step 2: Make the Dressing
In a separate bowl, whisk together two teaspoons of rice vinegar, one teaspoon of sesame oil, two teaspoons of sugar, 1½ teaspoons of gochugaru, one minced garlic clove, and one teaspoon of soy sauce until well combined. This lively dressing perfectly balances spicy, sweet, tangy, and savory notes that make Korean Cucumber Salad Recipe so addictive.
Step 3: Toss and Combine
Add the drained cucumbers into the dressing bowl and toss gently to ensure each slice is coated with the flavorful mixture. Stir in one tablespoon of chopped green onions for a fresh bite, then sprinkle one teaspoon of toasted sesame seeds on top for a subtle crunch and nutty aroma.
Step 4: Rest or Serve
While you can serve this salad immediately, refrigerating it for 10 to 15 minutes allows the flavors to meld and intensify beautifully, enhancing the overall experience of this Korean Cucumber Salad Recipe.
How to Serve Korean Cucumber Salad Recipe
Garnishes
For a delightful touch, add a few extra toasted sesame seeds or thinly sliced red chili for color contrast and a little extra heat. Fresh cilantro or a sprinkle of chopped peanuts can also elevate the texture and presentation.
Side Dishes
This salad pairs wonderfully with rich and savory dishes like Korean BBQ, bibimbap, or grilled meats. It’s perfect for balancing heavier flavors with its crisp coolness and gentle spice, making it a versatile side dish for many meals.
Creative Ways to Present
For a fun twist, serve the salad in small individual glass cups or as a topping over chilled noodles or rice bowls. You can even stuff it inside lettuce wraps along with cooked proteins for a handheld appetizer with a zesty crunch!
Make Ahead and Storage
Storing Leftovers
If you have any leftover Korean Cucumber Salad Recipe, store it in an airtight container in the refrigerator for up to one day. Keep in mind that cucumbers release water over time, so the salad is best enjoyed fresh to maintain crispness.
Freezing
Freezing is not recommended for this salad since cucumbers have high water content and will become mushy upon thawing, losing the refreshing crunch that defines this dish.
Reheating
Since this is a no-cook salad, reheating is unnecessary. If you prefer it less chilled, simply let it sit at room temperature for a few minutes before serving to allow the flavors to open up.
FAQs
Can I use other types of cucumbers for this Korean Cucumber Salad Recipe?
While English cucumbers are preferred for their thin skin and fewer seeds, you can use regular cucumbers as long as you peel them and remove excess seeds to avoid bitterness and excess moisture.
How spicy is this salad, and can I adjust the heat?
The heat level depends on the amount of gochugaru you use. Start with less if you’re sensitive to spice and increase gradually. Substituting with regular red pepper flakes also works if gochugaru isn’t available.
Is this salad vegan and gluten-free?
Yes! This Korean Cucumber Salad Recipe is naturally vegan and gluten-free, especially if you use gluten-free soy sauce, making it suitable for a wide range of dietary needs.
Can I prepare the salad in advance for a party?
It’s best to prepare this salad a little ahead of time, about 10 to 15 minutes before serving, to let the flavors develop. However, avoid making it too early as cucumbers can become soggy.
What are some variations to try with this salad?
You can experiment by adding thinly sliced carrots or radishes for extra crunch and color, or mixing fresh herbs like mint or basil for a unique flavor twist.
Final Thoughts
There is something incredibly satisfying about the crisp, spicy, and refreshing qualities of this Korean Cucumber Salad Recipe that makes it a standout side dish for any occasion. It’s easy to whip up, packed with bold flavors, and always leaves you wanting more. Trust me, once you try this salad, it will become a staple in your kitchen too. Go ahead and make it today—you’ll thank yourself later!
Print
Korean Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegan, Gluten Free
Description
Korean Cucumber Salad, or Oi Muchim, is a refreshing and spicy side dish featuring thinly sliced cucumbers tossed in a vibrant dressing of rice vinegar, sesame oil, garlic, and Korean red pepper flakes. This no-cook salad is quick to prepare and perfect for adding a crisp, tangy, and mildly spicy flavor to any meal.
Ingredients
Salad
- 2 English cucumbers, thinly sliced
- 1 teaspoon salt
Dressing
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons sugar
- 1½ teaspoons gochugaru (Korean red pepper flakes)
- 1 clove garlic, minced
- 1 teaspoon soy sauce
Garnish
- 1 tablespoon chopped green onions
- 1 teaspoon toasted sesame seeds
Instructions
- Salt and Rest Cucumbers: Place sliced cucumbers in a bowl and sprinkle with salt. Toss well to coat evenly and let sit for 15–20 minutes. This process draws out excess water from the cucumbers, ensuring the salad isn’t watery.
- Drain Cucumbers: After resting, drain the cucumbers and gently squeeze out any remaining liquid using your hands or a clean towel to maintain a crisp texture.
- Prepare Dressing: In a separate bowl, whisk together rice vinegar, sesame oil, sugar, gochugaru, minced garlic, and soy sauce until well combined, creating a balanced sweet, spicy, and tangy dressing.
- Toss Salad: Add the drained cucumbers to the dressing bowl and toss thoroughly to coat every slice with the flavorful mixture.
- Garnish and Serve: Stir in chopped green onions and sprinkle toasted sesame seeds on top. Serve immediately for the freshest taste or refrigerate for 10–15 minutes to allow the flavors to blend further.
Notes
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 1 day.
- Adjust the amount of gochugaru to control the spice level, or substitute with red pepper flakes if unavailable.
- Use a clean towel to gently squeeze cucumbers for better crispness without mess.
- For a gluten-free version, ensure the soy sauce used is gluten-free.
