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If you crave a salad that’s crisp, vibrant, and bursting with flavor, this Korean Cucumber Salad Recipe is an absolute must-try. Perfectly balancing tangy rice vinegar, savory soy sauce, a hint of garlic, and a spicy kick from chili oil, it delivers a refreshing crunch that wakes up your palate with every bite. Whether you want a quick side for a busy weeknight or a dazzling addition to your next dinner party, this salad comes together fast and keeps everyone coming back for more.
Ingredients You’ll Need
This Korean Cucumber Salad Recipe shines because of its simple yet essential ingredients. Each component plays a crucial role in achieving that perfect harmony of flavor, texture, and color that makes this dish so special.
- 5 mini cucumbers or 2–3 regular cucumbers, spiralized or thinly sliced: Fresh cucumbers bring crunch and a vibrant green hue that make the salad visually inviting.
- 1 tsp salt: Used for drawing out excess moisture from the cucumbers, keeping them crisp without becoming soggy.
- 1.5 tsp soy sauce: Adds a salty, umami depth that anchors the dressing.
- 1 tsp minced garlic: Provides a punch of aromatic savory flavor that’s unmistakably Korean.
- 3 tbsp rice vinegar: The bright, acidic backbone that gives this salad its refreshing zing.
- 2–3 tsp chili oil: Brings warmth and a touch of heat without overpowering the refreshing cucumber.
- 3 tsp sugar: Balances acidity and heat with a subtle sweetness.
- 1 tsp sesame oil: Imparts a toasty, nutty aroma that takes the dressing to the next level.
- 2 tsp sesame seeds (optional): Add a delightful crunch and enhance the nutty flavors.
- 3 tbsp green onions, diced (optional): Offers a mild oniony bite and lovely pops of color.
How to Make Korean Cucumber Salad Recipe
Step 1: Prepare the Marinade
Start by whisking together the minced garlic, sugar, sesame seeds, and diced green onions in a small bowl. Add the soy sauce, rice vinegar, chili oil, and sesame oil, then mix until the sugar is slightly dissolved and the marinade is perfectly blended. This flavorful mixture is the heart of the salad, marrying sweet, salty, spicy, and tangy notes beautifully.
Step 2: Prepare the Cucumbers
Whether you spiralize or thinly slice your cucumbers, the goal is delicate, uniform pieces that allow the dressing to coat every bit. Place them in a colander, sprinkle with salt, and let them rest for 8 to 12 minutes to pull out excess liquid. After this, rinse with cold water to wash off any extra salt and pat them dry gently—this step ensures your salad stays crisp rather than watery.
Step 3: Combine
Transfer the drained cucumbers to a large mixing bowl, then pour the vibrant marinade over the top. Toss gently but thoroughly until each cucumber slice is lovingly coated. This even distribution maximizes flavor in every bite without breaking down the delightful crunch.
Step 4: Serve
Transfer your seasoned Korean cucumber salad to a serving bowl or plate, then sprinkle with extra sesame seeds and diced green onions if you like. Serve right away for the freshest taste and most satisfying texture—or chill briefly for a cold treat on a warm day.
How to Serve Korean Cucumber Salad Recipe
Garnishes
A sprinkle of toasted sesame seeds or more diced green onions elevates the salad with added texture and visual appeal. You can even add a few thin slices of fresh red chili pepper for color and an extra layer of heat, making your salad pop on the table.
Side Dishes
This Korean Cucumber Salad Recipe pairs beautifully with grilled meats such as bulgogi or Korean BBQ, steamed rice, or even alongside a bowl of bibimbap. Its bright and tangy profile serves as a perfect crunchy contrast to richer, heavier dishes.
Creative Ways to Present
If you want to impress guests, serve the salad in individual glass cups or small bowls for a refined touch. You can also layer it with slivers of pickled radish or shredded carrots for additional color and texture, turning it into a vibrant rainbow salad that everyone will love.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in an airtight container in the refrigerator for up to two days. However, keep in mind that the cucumbers may soften over time, so storing it separately from the dressing and tossing just before serving can help maintain crispness.
Freezing
Freezing is not recommended for this Korean Cucumber Salad Recipe, as the high water content of cucumbers causes them to become mushy and lose their delightful crunch upon thawing.
Reheating
This salad is best enjoyed cold or at room temperature. Reheating is not necessary and will detract from the fresh, zesty qualities that make it so delicious.
FAQs
Can I use regular cucumbers instead of mini ones?
Absolutely! Regular cucumbers work just as well—thinly slicing or spiralizing them ensures the dressing adheres nicely and the texture stays crisp.
How spicy is this Korean Cucumber Salad Recipe?
The chili oil provides a gentle heat that you can adjust according to your preference. Feel free to add a touch more or less to suit your taste buds.
Can I make this salad vegan?
Yes! This recipe is naturally vegan as it relies on plant-based ingredients like soy sauce and sesame oil. Just double-check your soy sauce to ensure it’s vegan-friendly.
Is it possible to prepare this salad ahead of time?
While you can prep the cucumbers and marinade separately ahead of time, combining them is best done just before serving to preserve the cucumber’s crunch.
What can I substitute for chili oil if I don’t have it?
You can substitute chili flakes mixed with a little sesame oil or use a mild chili paste for a similar touch of heat and flavor complexity.
Final Thoughts
This Korean Cucumber Salad Recipe is a shining example of how simple ingredients can come together to create something truly extraordinary. Its refreshing crunch, vibrant flavors, and ease of preparation make it a standout addition to your culinary repertoire. I encourage you to try it soon and watch it become a beloved staple in your kitchen, guaranteed to brighten up any meal with its lively Korean flair.
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Korean Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegetarian
Description
A refreshing Korean Cucumber Salad featuring thinly sliced cucumbers tossed in a flavorful marinade of garlic, soy sauce, rice vinegar, sesame oil, and chili oil. This quick and easy salad offers a perfect balance of tangy, spicy, and savory flavors with a delightful crunch, ideal as a side dish or appetizer.
Ingredients
Salad
- 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 onions. Add the soy sauce, rice vinegar, chili oil, and sesame oil. Whisk the mixture well until the marinade is fully blended and the sugar slightly dissolves.
- Prepare the Cucumbers: Spiralize or thinly slice the cucumbers and place them in a colander. Sprinkle the cucumbers evenly with salt and let them rest for 8-12 minutes to draw out excess moisture. After resting, rinse the cucumbers thoroughly with cold water to remove excess salt and pat them dry gently with a paper towel.
- Combine: Transfer the prepared cucumbers to a large mixing bowl. Pour the marinade over the cucumbers and gently toss to ensure the cucumbers are evenly coated with the flavorful dressing.
- Serve: Move the seasoned cucumbers to a serving plate or bowl. Garnish with extra sesame seeds and green onions if desired. Serve immediately to enjoy the fresh, crunchy, and vibrant flavors of the salad.
Notes
- To reduce liquid, you can let the cucumbers drain longer after salting.
- Adjust chili oil quantity based on your preferred spice level.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Use fresh cucumbers without excessive seeds for the best texture.
- For a gluten-free option, use gluten-free soy sauce or tamari.
