If you’re looking for a vibrant and refreshing side that bursts with flavor, this Korean Cucumber Salad Recipe is your new best friend. Crisp Kirby cucumbers take center stage here, mingling with a zesty dressing that combines soy sauce, vinegar, and a kick of gochugaru chili flakes. It’s the perfect balance of tangy, savory, and slightly spicy, delivering an instant crunch that adds brightness to any meal. Whether you’re gearing up for a barbecue or want a light, no-cook dish to brighten your table, this salad hits all the right notes effortlessly.
Ingredients You’ll Need
These ingredients might be few, but trust me, each one plays a star role in creating the perfect harmony of taste and texture in this Korean Cucumber Salad Recipe. Every element, from the crisp cucumbers to the aromatic garlic and nutty sesame seeds, ensures the salad is bursting with flavor and delightful crunch.
- 2 Kirby cucumbers: Their firm texture and natural sweetness make them ideal for salads, providing that wonderful satisfying crunch.
- 1 green onion: Adds a mild, fresh sharpness that complements the cucumbers beautifully.
- 1 1/2 teaspoons white distilled vinegar: Brings bright, tangy acidity to balance the savory components.
- 1 teaspoon soy sauce: Deepens the flavor with a savory, umami touch essential to Korean dishes.
- 1 small garlic clove: Freshly minced garlic adds a subtle pungent kick that awakens the palate.
- 1/2 teaspoon salt: Enhances the natural flavors and draws out moisture from the cucumbers for crispness.
- 1/2 teaspoon sugar: A pinch of sweetness to balance out the vinegar and spice.
- 2 teaspoons gochugaru: Korean chili flakes that provide heat and a smoky depth without overwhelming the salad.
- 1 teaspoon sesame seeds: Toasted for a delicate nutty crunch and just a hint of earthy aroma.
How to Make Korean Cucumber Salad Recipe
Step 1: Prepare the Vegetables
Start by slicing your Kirby cucumbers into thin, bite-sized pieces; their crispness is crucial for this salad. Chop the green onion finely to sprinkle throughout, giving a gentle onion flavor without overpowering the dish.
Step 2: Whisk the Dressing
In a small bowl, combine the white distilled vinegar, soy sauce, minced garlic, salt, and sugar. Whisk everything together until the sugar and salt dissolve completely, creating a balanced dressing that will perfectly coat the cucumbers.
Step 3: Combine Cucumbers and Green Onions
Transfer the sliced cucumbers and chopped green onions into a larger mixing bowl. This helps ensure every slice gets the right amount of dressing later on.
Step 4: Toss with Dressing
Pour your freshly whisked dressing over the cucumbers and green onions. Toss gently but thoroughly to make sure every piece is evenly coated with flavor, allowing the ingredients to marry beautifully.
Step 5: Add Gochugaru and Sesame Seeds
Sprinkle the gochugaru chili flakes and sesame seeds over the salad, then give it another gentle toss. The gochugaru offers a perfect spicy warmth, while the sesame seeds add a lovely nutty texture that rounds everything off.
How to Serve Korean Cucumber Salad Recipe
Garnishes
For an extra touch of freshness and color, serving this salad with a sprinkling of chopped fresh cilantro or a few additional sesame seeds on the top really brings it to life. A light drizzle of toasted sesame oil just before serving can elevate the nutty aroma and taste even more.
Side Dishes
This Korean Cucumber Salad pairs effortlessly with grilled meats like bulgogi or spicy chicken, but it also shines alongside steamed rice and other Korean banchan. Its crisp, refreshing nature makes it perfect to cut through rich or oily dishes.
Creative Ways to Present
For a party or picnic, serve the salad in small individual bowls or even mini lettuce cups for a fun, bite-sized treat. Another idea is to layer it as a crunchy topping on tacos or wraps to add an unexpected burst of Korean-inspired brightness.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Korean Cucumber Salad in an airtight container and refrigerate. It’s best enjoyed within 1 to 2 days because the cucumbers start to release water, which can make the salad a bit soggy if left too long.
Freezing
This salad doesn’t freeze well due to the high water content in cucumbers. Freezing will cause the cucumbers to become mushy and lose their crisp texture, so it’s best to prepare fresh when you want to enjoy it.
Reheating
Since this is a cool, fresh salad, it should always be served chilled or at room temperature—no reheating needed. Just give it a quick toss before serving to redistribute the dressing and flavors.
FAQs
Can I use regular cucumbers instead of Kirby cucumbers?
Absolutely! Kirby cucumbers are preferred for their firmness and sweetness, but you can use English or Persian cucumbers as well. Just be mindful that some varieties have more seeds and water content, which might affect the crunch and texture.
Is gochugaru very spicy?
Gochugaru has a moderate heat level with a slightly smoky flavor—it’s not overwhelmingly spicy but adds a nice kick. You can adjust the amount to your taste or substitute with mild red chili flakes if needed.
Can I make the Korean Cucumber Salad Recipe vegan?
This recipe is naturally vegan since it does not include any animal products. Just double-check your soy sauce to ensure it’s vegan-friendly, as some varieties might contain additives.
How long does the salad stay fresh?
For optimal freshness and texture, it’s best to eat this salad within 1 to 2 days of making it. The cucumbers may start to soften and release water over time, which can dilute the flavors.
Can I add other vegetables to this Korean Cucumber Salad Recipe?
Definitely! Thinly sliced carrots or radishes can add color and additional crunch. Just remember to adjust the dressing quantities slightly to accommodate the extra vegetables.
Final Thoughts
This Korean Cucumber Salad Recipe is an absolute joy to make and eat, especially when you want something light, flavorful, and ridiculously easy. Its refreshing crunch paired with the vibrant dressing means it’s always a crowd-pleaser. I can’t wait for you to try it out in your own kitchen and see how it can brighten up your meals with just a handful of simple ingredients and a splash of Korean flair.
Print
Korean Cucumber Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegan
Description
This Korean Cucumber Salad is a refreshing and spicy side dish featuring thinly sliced Kirby cucumbers tossed in a tangy mixture of vinegar, soy sauce, garlic, and Korean chili flakes. Perfectly balanced with a hint of sweetness and a nutty finish from sesame seeds, it offers a crisp, vibrant accompaniment to any meal.
Ingredients
Vegetables
- 2 Kirby cucumbers
- 1 green onion
Dressing
- 1 1/2 teaspoons white distilled vinegar
- 1 teaspoon soy sauce
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
Toppings
- 2 teaspoons gochugaru (Korean red pepper flakes)
- 1 teaspoon sesame seeds
Instructions
- Prepare the vegetables: Slice the Kirby cucumbers into thin pieces and finely chop the green onion to ensure even flavor distribution.
- Make the dressing: In a small bowl, whisk together the white distilled vinegar, soy sauce, minced garlic, salt, and sugar until the salt and sugar are fully dissolved.
- Combine vegetables and dressing: Place the cucumber slices and chopped green onions in a large mixing bowl, then pour the prepared dressing over them.
- Toss the salad: Toss the cucumbers and green onions thoroughly in the dressing until all pieces are well coated and flavors meld.
- Add final touches: Sprinkle the gochugaru and sesame seeds over the salad, toss gently once more to distribute evenly, and serve immediately for best freshness and flavor.
Notes
- For a milder salad, reduce the amount of gochugaru or omit it entirely.
- Use Kirby cucumbers for their crisp texture and fewer seeds; English cucumbers can be a good substitute.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Adjust sugar and salt to taste depending on your preference.
- Optional: Add a splash of toasted sesame oil for extra flavor.
