Korean Cucumber Salad Recipe
If you’re looking for something crisp, refreshing, and bursting with flavor, Korean Cucumber Salad is about to become your new go-to side dish. This vibrant banchan brings together cool cucumber slices, a punchy kick of gochugaru, and the irresistible aroma of toasted sesame oil, making it a staple on any Korean table. Not only is it fast and incredibly easy to prepare, but each bite offers a perfect balance of savory, sweet, and tangy — ideal for both weekday dinners and special celebrations alike. Trust me, once you try this salad, you’ll want to make it again and again!
Ingredients You’ll Need
The magic of Korean Cucumber Salad lies in its simple yet essential ingredients — each one plays a big part in building a dish that’s light, snappy, and packed with flavor. Let’s break down the stars of the show and why you shouldn’t skip a single one!
- Cucumbers: Choose two large, firm cucumbers for crunch and juiciness; thin slices best soak up all the flavors.
- Salt: Essential for drawing out extra moisture from the cucumbers and guaranteeing a crisp texture.
- Rice Vinegar: Adds a subtle, tangy brightness that sets the base for the dressing.
- Sesame Oil: Nutty and aromatic, just a tablespoon transforms the salad with its rich depth.
- Sugar: A touch of sweetness that balances out the salt, spice, and sour notes beautifully.
- Garlic: Minced fresh for that unmistakable Korean savory edge — don’t skimp if you love bold flavor!
- Gochugaru: These Korean red pepper flakes bring a gentle heat and gorgeous color; adjust to your spice preference.
- Toasted Sesame Seeds: They add delightful pops of crunch and a toasty finish.
- Green Onions: Thinly sliced for a fresh bite and that classic pop of color on top.
How to Make Korean Cucumber Salad
Step 1: Prepare and Salt the Cucumbers
Start by thinly slicing your cucumbers — aim for slices that are about ⅛-inch thick so they absorb the dressing but stay extra crisp. Pile the slices into a large mixing bowl, sprinkle over the teaspoon of salt, and toss everything together. Let this mixture sit for around 15 minutes while the salt works its magic, helping to pull out excess moisture so you don’t end up with a watery salad.
Step 2: Drain and Squeeze
After the salt has had a chance to work, pour off any liquid that’s collected in the bowl. Then, gently squeeze the cucumber slices with your hands — this extra step makes sure the cucumbers keep a fantastic crunch, ready to soak up every drop of dressing.
Step 3: Whisk the Dressing
In a small bowl, whisk together the rice vinegar, sesame oil, sugar, minced garlic, and gochugaru. This mixture smells absolutely incredible! Adjust the gochugaru to your taste preference if you love it spicier or need it milder.
Step 4: Toss and Finish
Add the drained cucumbers to the dressing, toss in the green onions and the toasted sesame seeds, and give everything a thorough (but gentle!) mix. Every slice should get coated in the zesty, nutty, slightly fiery dressing. You can serve your Korean Cucumber Salad right away, or pop it in the fridge for another 15 minutes if you prefer it extra cold and flavorful.
How to Serve Korean Cucumber Salad
Garnishes
Sprinkle a few extra toasted sesame seeds on top right before serving for an eye-catching finish and even more toasty flavor. For a hint of elegance, you can also top with a few thinly sliced chili peppers or an extra shower of green onion for that restaurant-worthy look and an extra layer of subtle spice.
Side Dishes
Korean Cucumber Salad is the ultimate companion to just about any meal. It’s phenomenal next to grilled meats — especially beef bulgogi or spicy pork — or tucked into a bowl along with hot, fluffy rice. Want a true Korean feast? Add it alongside other banchan like kimchi and spicy bean sprouts.
Creative Ways to Present
For parties or special occasions, serve the salad in small glass jars or little individual bowls for a modern twist. It’s delightful layered over a big platter of mixed greens, or even wrapped up in lettuce leaves for crunchy, refreshing bites. The vibrant green and red hues always steal the show!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Korean Cucumber Salad, store it in an airtight container in the fridge. It will keep well for up to two days, and the flavors continue to meld as it sits. Just note that the cucumbers may soften a bit, but it will still taste absolutely delicious.
Freezing
This is one dish that’s best enjoyed fresh. Freezing will break down the cucumbers and turn them mushy, so avoid the freezer if you want to keep all that signature crunch and freshness intact.
Reheating
Korean Cucumber Salad is at its best served cold or at room temperature — reheating is not necessary and can actually diminish the refreshing texture. If it’s been in the fridge, just give it a stir and enjoy straight away.
FAQs
Can I use regular cucumbers instead of Korean cucumbers?
Absolutely! Any crisp, seedless variety works wonderfully in this salad. Just be sure to slice them thinly and, if using larger cucumbers with lots of seeds, consider scooping them out to keep the texture light and less watery.
How spicy is Korean Cucumber Salad?
The beauty of this salad is its flexibility: with just a teaspoon of gochugaru, you get mild heat. If you want a bigger kick, feel free to add more, or skip it entirely for a no-heat version that’s still packed with flavor!
Is there a substitute for gochugaru?
If you can’t find gochugaru, you can use crushed red pepper flakes for a similar heat, though the flavor will be slightly different. Paprika can also add a bit of color without adding heat.
Can I make Korean Cucumber Salad ahead of time?
Yes, you can! In fact, letting it sit for a bit in the fridge helps the flavors mingle. Just keep in mind that the cucumbers will soften slightly, so if you love an extra-crispy bite, make it closer to serving time.
What meals pair best with Korean Cucumber Salad?
This salad shines as a side for grilled meats, rice bowls, or any spicy dish that needs a refreshing, cooling balance. It’s also perfect for adding color and crunch to a picnic menu or potluck spread!
Final Thoughts
I hope you’ll give Korean Cucumber Salad a try — it’s endlessly easy, packed with personality, and guaranteed to brighten up any meal. Whether you keep it classic or play with your own twists, this little bowl of crisp, zesty goodness just might become your new obsession. Happy cooking and enjoy every refreshing bite!
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Korean Cucumber Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A refreshing and spicy Korean cucumber salad, known as oi muchim, that’s the perfect side dish for any Korean meal. Thinly sliced cucumbers tossed in a flavorful dressing with sesame oil, gochugaru, and garlic, topped with sesame seeds and green onions.
Ingredients
Cucumbers:
- 2 large cucumbers, thinly sliced
Dressing:
- 1 teaspoon salt
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons sugar
- 1 clove garlic, minced
- 1 teaspoon gochugaru (Korean red pepper flakes)
Garnish:
- 1 teaspoon toasted sesame seeds
- 2 green onions, thinly sliced
Instructions
- Prepare Cucumbers: Place cucumber slices in a bowl, sprinkle with salt, and toss to coat. Let sit for 15 minutes. Drain and squeeze out excess water.
- Make Dressing: In a small bowl, whisk together rice vinegar, sesame oil, sugar, garlic, and gochugaru.
- Combine: Add cucumbers, green onions, and sesame seeds to the dressing. Toss to coat.
- Serve: Enjoy immediately or chill for 15 minutes for enhanced flavors.
Notes
- Adjust spice level by varying gochugaru amount.
- Perfect accompaniment to grilled meats, rice, or Korean BBQ.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
