Refreshing Easy Korean Cucumber Salad Recipe for Summer Days

Cool summer breezes meet this Korean cucumber salad that dances with crisp, refreshing flavors.

Crunchy cucumber slices become the star of a light, zesty dish packed with simple ingredients.

Seasons of flavor burst through each bright green bite.

Tangy vinegar and gentle hints of sesame create a perfect balance that feels both familiar and exciting.

Weeknight dinners suddenly transform with this quick, elegant side that takes minimal effort.

Simplicity shines through every vibrant, cool forkful.

Come explore how a few ingredients can create something truly magical.

Why Korean Cucumber Salad is Refreshing and Tangy

• Boost Quick Preparation: Whip up this Korean cucumber salad in mere minutes with minimal chopping and no complicated cooking techniques.
• Elevate Flavor Punch: Packed with bold, zesty ingredients like gochugaru and sesame oil, this salad delivers an explosive taste experience that wakes up your taste buds.
• Customize with Ease: Adjust spice levels and ingredients to suit personal preferences, making it perfect for family meals or casual gatherings.
• Nutrition Powerhouse: Cucumber provides hydration and low-calorie crunch while delivering a healthy dose of vitamins and minerals in a delightful side dish.

Ingredients for Korean Cucumber Salad

• Cucumber: Crisp and refreshing vegetable that provides the base for this Korean-style salad.
• Green Onions: Adds a mild, sharp flavor and fresh green color to the salad.

• Sesame Oil: Provides a nutty and rich Asian-inspired flavor.
• Rice Vinegar: Adds a tangy and slightly sweet acidic note to balance the dish.
• Soy Sauce: Brings a savory and umami depth to the salad.
• Sugar: Helps to balance and round out the flavors.

• Gochugaru: Korean red pepper flakes that give a mild heat and vibrant color.
• Garlic: Adds a pungent and aromatic flavor to the salad.

• Toasted Sesame Seeds, Salt: Provide a nutty crunch and help to draw out moisture from the cucumbers.

How to Make Korean Cucumber Salad

Step 1: Prepare Cucumber Slices

Slice cucumbers thinly.

Sprinkle salt over the slices and gently toss to ensure even coating.

Let the cucumber rest for 10 minutes to draw out excess moisture.

Step 2: Rinse and Drain Cucumber

Thoroughly rinse the salted cucumber slices under cold running water.

Gently squeeze out any remaining water using clean hands or a clean kitchen towel.

Transfer the cucumber to a mixing bowl.

Step 3: Create Flavor Mixture

• Chopped green onions
• Sesame oil
• Rice vinegar
• Soy sauce
• Granulated sugar
• Gochugaru (Korean red pepper flakes)
• Minced garlic

Toss all ingredients together until well mixed and cucumbers are evenly coated.

Step 4: Garnish and Serve

Sprinkle toasted sesame seeds over the top of the cucumber salad.

Serve immediately as a refreshing side dish or banchan.

The salad can be enjoyed chilled and pairs wonderfully with grilled meats or as part of a Korean meal spread.

Pro Tips for Korean Cucumber Salad

• Salting and squeezing cucumbers removes water, ensuring a crisp and flavorful salad without diluting the dressing.
• Modify gochugaru amount to match your heat preference, from mild to fiery hot.
• Use Persian or English cucumbers for a crunchier, seedless base that absorbs seasonings beautifully.
• Prepare salad ahead of time and refrigerate for up to 2 hours to let flavors meld together.
• Add cooked shredded chicken or tofu for a more substantial side dish or light lunch.

Variations to Try with Korean Cucumber Salad

• Low-Sodium Summer Splash: Replace salt with lemon juice, use low-sodium soy sauce, and add fresh dill for a lighter, zesty version.
• Vegan Pepper Paradise: Swap soy sauce for liquid aminos, use maple syrup instead of sugar, and add crushed red pepper flakes for extra heat.
• Gluten-Free Asian Crunch: Use gluten-free tamari sauce, replace rice vinegar with apple cider vinegar, and include chopped cilantro for bright flavor.
• Herb Garden Fusion: Incorporate fresh mint and parsley, reduce sesame oil, add a splash of white wine vinegar, and sprinkle with toasted pine nuts for a Mediterranean-inspired cucumber salad.

Serving Suggestions for Korean Cucumber Salad

• Refreshing Pairing: Serve this zesty cucumber salad alongside grilled meats like Korean barbecue beef or chicken for a cool, crisp contrast to hot dishes.
• Picnic Perfect: Pack this salad in mason jars for a portable, fresh side dish during summer outdoor gatherings or lunch boxes.
• Spice Level Customize: Adjust gochugaru amount to make the salad mild or extra spicy, perfect for different heat preferences at family meals or potlucks.
• Garnish Upgrade: Top with extra chopped green onions or add crushed peanuts for extra crunch and nutty flavor that elevates the salad’s texture.

Storage Tips for Korean Cucumber Salad

• Store in an airtight container for up to 2-3 days. Keep the salad chilled to maintain crispness and prevent bacterial growth.
• Before storing, use a slotted spoon to transfer cucumbers, reducing watery accumulation in the container.
• Gently stir at room temperature for 10-15 minutes before serving to restore original texture and flavor.
• Korean cucumber salad contains delicate ingredients that lose texture and taste when frozen, so consume within recommended refrigeration time.

FAQs

• Why salt the cucumbers before making the salad?

Salting helps draw out excess water from cucumbers, preventing the salad from becoming watery and concentrating the cucumber’s natural flavor while improving its crisp texture.

• What is gochugaru and can I substitute it?

Gochugaru is a Korean red pepper flake with a slightly sweet, smoky flavor. If unavailable, you can substitute with red pepper flakes or cayenne pepper, though the taste will be slightly different.

• How long can this cucumber salad stay fresh?

This Korean cucumber salad stays fresh in the refrigerator for 1-2 days. After that, the cucumbers might become soggy and lose their crisp texture.

Easy Korean Cucumber Salad Recipe

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4.7 from 30 reviews

• Total Time: 15 minutes
• Yield: 4 1x

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Description

Korean cucumber salad dances with crisp vegetables and tangy seasoning from Seoul street markets. Refreshing ingredients blend perfectly for cool summer side dishes you’ll crave repeatedly.

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Ingredients

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Main Vegetables:

• 2 English cucumbers, thinly sliced
• 2 green onions, finely chopped
• 1 clove garlic, minced

Seasonings and Flavor Enhancers:

• 1 tablespoon (15 ml) soy sauce
• 1 tablespoon (15 ml) rice vinegar
• 1 tablespoon (15 ml) sesame oil
• 1 teaspoon (5 g) sugar
• 1 teaspoon (5 g) salt
• 1 teaspoon (5 g) gochugaru (Korean red pepper flakes)

Garnish:

• 1 teaspoon (5 g) toasted sesame seeds

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Instructions

1. Salt cucumber slices in a colander for 10 minutes to draw out excess moisture, allowing the pieces to become crisp and flavorful.
2. Thoroughly rinse cucumbers under cold water, gently pressing to remove salt and water, ensuring a light and refreshing texture.
3. Transfer drained cucumber slices to a mixing bowl, preparing for seasoning with aromatic Korean-inspired ingredients.
4. Whisk together rice vinegar, sesame oil, soy sauce, sugar, gochugaru, and minced garlic to create a vibrant and tangy dressing.
5. Pour the dressing over cucumber slices, tossing gently to ensure even coating and distribution of flavors.
6. Let the salad marinate for 5 minutes at room temperature to allow ingredients to meld together harmoniously.
7. Garnish with toasted sesame seeds just before serving, adding a nutty crunch and visual appeal to the refreshing side dish.
8. Serve chilled or at room temperature as a zesty accompaniment to Korean main courses or as a light, cooling appetizer.

Notes

• Salt the cucumbers to draw out excess moisture, creating a crispier and more concentrated flavor profile.
• Gently squeeze the cucumbers after rinsing to prevent waterlogging, ensuring a refreshing and light texture.
• Adjust the heat level by modifying the amount of gochugaru (Korean red pepper flakes) to suit personal spice preferences.
• For a vegan or low-sodium version, replace soy sauce with tamari or coconut aminos and use a sugar substitute like stevia.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Appetizer, Snacks
• Method: Mixing
• Cuisine: Korean

Nutrition

• Serving Size: 4
• Calories: 52 kcal
• Sugar: 1 g
• Sodium: 520 mg
• Fat: 5 g
• Saturated Fat: 0.7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 3 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 0 mg