Name: Korean Cucumber Salad Recipe
Prep time: 10 min
Total time: 15 min
Cuisine: Korean
Ingredients: 5 mini cucumbers, or 2–3 regular cucumbers, spiralized or thinly sliced; 1 tsp salt; 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)

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If you’re ready to fall in love with a dish that hits every craving—crunchy, refreshing, spicy, tangy, and just a bit sweet—the Korean Cucumber Salad Recipe is about to become your new must-have side. This salad delivers big, bold flavors with minimal effort, making it perfect for lively weeknight dinners, a backyard barbecue, or whenever you need to bring a delicious pop of color and zest to the table.

Korean Cucumber Salad Recipe - Recipe Image

Ingredients You’ll Need

This Korean Cucumber Salad Recipe is all about simple, easy-to-find ingredients coming together in the most magical way. Every component plays an important role, adding crunch, spice, tang, or that classic umami you just can’t live without. Here’s what you’ll need:

Cucumbers: Mini cucumbers are perfect for consistent crunch, but regular cucumbers work great when thinly sliced or spiralized for gorgeous spirals.
Salt: A tiny bit draws out excess moisture from cucumbers for the best, non-soggy texture.
Soy Sauce: Essential for deep savory flavor; opt for low-sodium if desired.
Minced Garlic: Gives the marinade its unforgettable punch; fresh is best but jarred will do in a pinch.
Rice Vinegar: Brings the bright, tangy notes that make this salad so lively and crisp.
Chili Oil: The secret for a gentle heat and deep red color—use more or less to taste.
Sugar: Just enough to balance the tartness and spice, making every bite sing.
Sesame Oil: For that unmistakable toasty aroma and richness—don’t skip this!
Sesame Seeds (optional): Add irresistible crunch and a beautiful finish.
Green Onions (optional): Their mild, grassy kick gives wonderful color and extra freshness.

How to Make Korean Cucumber Salad Recipe

Step 1: Mix the Marinade

Start by grabbing a small bowl for your marinade. Add the minced garlic, sugar, sesame seeds, and diced green onions if you’re using them. Next, pour in the soy sauce, rice vinegar, chili oil, and sesame oil. Mix everything together until the sugar dissolves and the flavors become best friends. You should smell that mouthwatering blend of toasty, garlicky, tangy goodness right away—if this doesn’t make you hungry, nothing will!

Step 2: Prep the Cucumbers

Wash your mini cucumbers and either spiralize them into curly ribbons or thinly slice them, depending on your favorite salad texture. Sprinkle the cucumber pieces with the salt and let them sit for 8 to 12 minutes. This salting trick draws out excess water from the cucumbers, keeping your salad crunchy and preventing it from turning watery. Once they’ve sweated, rinse them under cold water and gently pat them dry with a clean towel or paper towels.

Step 3: Toss and Combine

Place your prepared cucumbers in a roomy mixing bowl. Pour all the marinade over the top, then toss everything together until the cukes are perfectly coated with all that flavorful sauce. You’ll see how the salad glistens and starts picking up colors from the marinade. The aroma at this step alone is worth making the recipe!

Step 4: Time to Serve

Transfer the salad to a serving dish and add your finishing touches. Sprinkle with extra sesame seeds and green onions if you like, making it extra pretty. Now all that’s left is to dig in and enjoy every zippy, crunchy bite of this Korean Cucumber Salad Recipe!

How to Serve Korean Cucumber Salad Recipe

Garnishes

Garnishing your Korean Cucumber Salad Recipe isn’t just about making it Insta-worthy (although it absolutely will be!). A final sprinkle of sesame seeds and sliced green onions adds more freshness, crunch, and appealing color. If you’re in the mood for extra zing, a few shreds of red chili or a little extra chili oil drizzled on top make it especially tempting for spice lovers.

Side Dishes

This salad is the ultimate palate refresher, making it an ideal companion for spicy Korean BBQ, grilled meats, bulgogi, or even simple steamed rice. It brightens up hearty mains with its acidity and crunch, so add it alongside noodle bowls, tofu dishes, or any stir-fry. If you love banchan, that famous variety of little side dishes that come with every Korean meal, this one fits right in.

Creative Ways to Present

Jazz up your presentation by spiralizing cucumbers for a gorgeous tangled nest of salad, or use a mandolin to get uniformly thin slices that layer beautifully in a shallow platter. Serve individual portions in small cups for a picnic or party appetizer, or pile it up in a family-style bowl at the center of your table for everyone to enjoy together.

Make Ahead and Storage

Storing Leftovers

Got extras of your Korean Cucumber Salad Recipe? Just pop the leftovers into an airtight container and refrigerate. It’s best enjoyed within 1-2 days when the cucumbers are still at their crunchiest and the flavors are vibrant. Over time, they’ll soften as they absorb more marinade, which makes for a more pickled vibe that some people adore!

Freezing

This is one recipe that doesn’t take kindly to freezing. The high water content in cucumbers means they’ll lose their signature crunch and become mushy once thawed. For best results, always make and enjoy fresh, or store in the fridge for up to two days.

Reheating

No reheating needed! Korean Cucumber Salad Recipe is meant to be served chilled or at room temperature, so it’s instantly ready whenever you want it. If it’s been in the fridge, give everything a quick toss to redistribute the marinade before serving.

FAQs

Can I make Korean Cucumber Salad Recipe ahead of time?

Absolutely! Just prepare the salad as directed, then cover and refrigerate. Making it a few hours ahead actually helps the flavors meld beautifully. For best texture, enjoy it the day it’s made or the next day at the latest.

What’s the best cucumber to use for this salad?

Mini cucumbers or Persian cucumbers are ideal since they’re extra crisp and have thin skins, so you don’t need to peel them. If you only have standard cucumbers, peel them if the skin is thick and consider removing the seeds if they’re especially large.

Is this recipe vegan and gluten-free?

This Korean Cucumber Salad Recipe is naturally vegetarian and vegan-friendly if you use certified vegan chili oil. To keep it gluten-free, just swap out regular soy sauce for tamari or a gluten-free soy sauce variety.

How spicy is the salad?

It gets a lovely background heat from the chili oil, but the spice level is very adjustable! Use less chili oil for a milder salad, or add an extra teaspoon or even a pinch of Korean red pepper flakes (gochugaru) if you’re craving more heat.

Can I add other vegetables or ingredients?

Definitely! Feel free to toss in thin slices of radish, carrot, or even a handful of shredded cabbage for extra color and crunch. Crispy shallots, cilantro, or a sprinkle of roasted peanuts would make great additions, too.

Final Thoughts

Once you taste the delightful crunch and craveable flavors of this Korean Cucumber Salad Recipe, you’ll find yourself making it again and again. Give this simple salad a try, share it with friends, and watch it disappear from the table—it’s just that good!