“`html
If you are looking for a vibrant, refreshing dish that bursts with flavor and crunch, this Korean Cucumber Salad Recipe is an absolute must-try. It’s that perfect balance of tangy, spicy, and sweet, with cucumbers that stay crisp and lively thanks to a simple yet magic marinade. Whether you’re craving a quick side for weeknight dinner or a colorful addition to your next gathering, this salad delivers a fresh bite that feels both exotic and familiar, celebrating the beauty of Korean flavors in every forkful.
Ingredients You’ll Need
The magic of this Korean Cucumber Salad Recipe lies in its simplicity. Each ingredient plays a vital role—from the crisp cucumbers to the punchy garlic and the subtle sweetness that ties everything together. These ingredients come together to create layers of flavor and texture that are light yet incredibly satisfying.
- 5 mini cucumbers, or 2–3 regular cucumbers, spiralized or thinly sliced: Choose fresh, firm cucumbers for the best crunch.
- 1 tsp salt: Draws out excess water from the cucumbers, ensuring that they remain crisp.
- 1.5 tsp soy sauce: Adds a savory, umami depth that balances the acidity.
- 1 tsp minced garlic: Infuses a sharp, aromatic kick that wakes up the palate.
- 3 tbsp rice vinegar: Provides the bright, tangy base of the dressing.
- 2–3 tsp chili oil: Brings a mild heat and vibrant color, adjustable to your spice preference.
- 3 tsp sugar: Adds a hint of sweetness to round out the flavors.
- 1 tsp sesame oil: Delivers a toasty, nutty aroma essential to Korean cuisine.
- 2 tsp sesame seeds (optional): For crunch and a nutty finish.
- 3 tbsp green onions, diced (optional): Adds freshness and a pop of color.
How to Make Korean Cucumber Salad Recipe
Step 1: Prepare the Marinade
Start by combining the minced garlic, sugar, sesame seeds, and diced green onions in a small bowl. Then pour in the soy sauce, rice vinegar, chili oil, and sesame oil. Whisk everything together thoroughly until the sugar begins to dissolve and the marinade is well blended. This mixture is the heart of your salad, so mixing it well ensures every bite is bursting with flavor.
Step 2: Prep the Cucumbers
Next, spiralize or thinly slice the cucumbers for the best texture and bite. Place the sliced cucumbers in a colander, sprinkle with salt, and let them sit for 8 to 12 minutes. This step draws out extra moisture, preventing a soggy salad and keeping the cucumbers delightfully crisp. Afterward, rinse them with cold water to remove excess salt and gently pat dry with a paper towel.
Step 3: Toss the Salad
Transfer the cucumbers to a large bowl and pour the marinade over the top. Gently toss until each cucumber slice is evenly coated with the flavorful dressing. The gentle toss helps the cucumbers soak up all those bold flavors without bruising or mashing them, keeping the texture light and crisp.
Step 4: Plate and Garnish
Finally, transfer your Korean Cucumber Salad Recipe to a serving plate or bowl. For an optional flourish, sprinkle extra sesame seeds and chopped green onions on top. Serve immediately to enjoy the refreshing crunch and vibrant flavors in their peak form.
How to Serve Korean Cucumber Salad Recipe
Garnishes
To elevate your Korean Cucumber Salad Recipe, consider a few garnish options like extra toasted sesame seeds, thinly sliced fresh chili for a color pop and heat, or even a sprinkle of crushed roasted peanuts for an unexpected crunchy texture. These small touches add personality and a visual appeal that makes the salad even more inviting.
Side Dishes
This salad shines as a crisp, cooling side for spice-packed main dishes such as Korean BBQ, bibimbap, or even spicy fried chicken. Its zesty nature complements rich, hearty flavors beautifully, balancing heavier meals with freshness and brightness that make every bite more enjoyable.
Creative Ways to Present
If you want to have a little fun with presentation, try serving your Korean Cucumber Salad Recipe in individual clear cups or mason jars for parties or buffets. Layered with some extra green onions or thin carrot ribbons, this visually appealing arrangement gets people excited to dig in, making your dish a conversation starter as well as a taste sensation.
Make Ahead and Storage
Storing Leftovers
You can store leftover Korean Cucumber Salad Recipe in an airtight container in the refrigerator for up to 2 days. Keep in mind that the longer it sits, the softer the cucumbers may become, but the flavors will deepen and meld beautifully. For the best experience, enjoy it fresh.
Freezing
Because cucumbers have high water content, freezing this salad is not recommended. Freezing will cause them to become mushy and lose their crisp texture, which is essential to the delightfulness of this salad.
Reheating
This salad is best served cold or at room temperature, so reheating is unnecessary and not recommended. The fresh, crisp texture and lively dressing are key to its refreshingly light character.
FAQs
Can I use regular cucumbers for this Korean Cucumber Salad Recipe?
Absolutely! Regular cucumbers work great—just make sure to slice or spiralize them thinly to maintain the perfect texture and allow the dressing to infuse evenly.
How spicy is this salad?
The heat level depends on how much chili oil you add. Starting with 2 teaspoons gives a mild spice; you can adjust to taste depending on your preference for a gentle warmth or a bolder kick.
Is this salad gluten-free?
It can be! Use gluten-free soy sauce to keep the recipe gluten-free without sacrificing any of the vibrant flavors this salad is known for.
Can I add other vegetables to this salad?
Yes, feel free to experiment! Thinly sliced carrots, radishes, or even a handful of fresh herbs like cilantro or mint can bring new dimensions to the classic Korean Cucumber Salad Recipe.
What can I serve with this salad for a full meal?
This refreshing salad pairs wonderfully with grilled meats, steamed rice, or noodle dishes. It’s a fantastic way to lighten up a hearty meal and add a crisp, flavorful contrast.
Final Thoughts
There is something incredibly satisfying about the simple, fresh, and bold flavors of this Korean Cucumber Salad Recipe. Its quick preparation and accessible ingredients make it a perfect addition to any meal, whether it’s part of a Korean feast or simply a standout side. I hope you’ll give this recipe a try and enjoy every crisp, tangy bite that brings a touch of Korean flavor to your table.
“`
Print
Korean Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegetarian
Description
A refreshing and spicy Korean Cucumber Salad made with thinly sliced cucumbers tossed in a flavorful marinade of soy sauce, garlic, rice vinegar, chili oil, and sesame oil. This easy-to-make salad delivers a perfect balance of savory, tangy, and spicy notes with a crunchy texture, ideal as a side dish or appetizer.
Ingredients
Cucumbers
- 5 mini cucumbers, or 2–3 regular cucumbers, spiralized or thinly sliced
- 1 tsp salt
Marinade
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2–3 tsp chili oil
- 3 tsp sugar
- 1 tsp sesame oil
- 2 tsp sesame seeds (optional)
- 3 tbsp green onions, diced (optional)
Instructions
- Prepare the marinade: In a small bowl, combine the minced garlic, sugar, sesame seeds, and diced green onion. Pour in the soy sauce, rice vinegar, chili oil, and sesame oil. Whisk everything together until the marinade is well blended and the sugar dissolves slightly.
- Prepare the cucumbers: Spiralize or thinly slice the cucumbers, then place them in a colander. Sprinkle with salt and let them sit for 8-12 minutes to draw out some excess moisture. After resting, rinse thoroughly with cold water and gently pat dry with a paper towel.
- Toss cucumbers with marinade: Add the prepared cucumbers to a large mixing bowl. Pour the marinade over the top, then gently toss everything together until the cucumbers are evenly coated with the dressing.
- Serve: Transfer the seasoned cucumbers to a serving plate or bowl. Garnish with extra sesame seeds and green onions, if desired. Serve immediately and enjoy the refreshing crunch!
Notes
- For extra spice, adjust the amount of chili oil according to your taste preference.
- Allow the cucumbers to rest with salt longer for a crisper texture.
- This salad is best served fresh but can be stored in the refrigerator for up to one day.
- Use gluten-free soy sauce to make this salad gluten-free.
- Optional sesame seeds and green onions enhance flavor and presentation but can be omitted if preferred.
