Easy Korean Cucumber Salad Recipe

I recently made a Korean Cucumber Salad that immediately surprised me with its lively flavor. I combined thinly sliced cucumbers with garlic, a dash of salt, and rice vinegar, while soy sauce and gochugaru added a subtle kick. Roasted sesame seeds and toasted sesame oil lent a nutty depth to this refreshing dish.

I’ve been experimenting with this Easy Korean Cucumber Salad recipe lately and I gotta say, it’s a game changer. I sliced up 2 medium cucumbers and tossed them with just the right amount of salt to bring out their crisp flavor.

Then I added some minced garlic, a tablespoon of sugar, and a tablespoon of rice vinegar to give it that bold tang, and a teaspoon of soy sauce for a hint of savory depth. The spicy kick comes from a half teaspoon of gochugaru, but feel free to dial it up if you like it hot.

I finished it off with a teaspoon of toasted sesame oil, roasted sesame seeds, and thinly sliced green onion. I’ve seen this style pop up on Tiktok and in loads of cold side dish posts, and it totally lives up to the hype.

Try it out if you are in the mood for a refreshing yet exciting side or even a quick breakfast treat.

Why I Like this Recipe

I like this recipe because it’s super easy to make. I just slice up the cucumbers, mix everything together, and let it chill. It’s a snap to prepare even when i’m in a rush.

I love the way the flavors balance out. The tang from the rice vinegar, the saltiness from the soy sauce, and that slight spice from gochugaru all mix in a cool way with the fresh cucumbers. It all comes together to create a dish that’s both refreshing and full of flavor.

I enjoy that I can adjust it to my taste. If i’m in the mood for more heat, i can throw in extra chili flakes, or if i want it a bit sweeter, i just add a little more sugar. This flexibility makes it really fun to experiment with.

And lastly, it’s a healthy, vegetarian side dish that gives me a burst of flavor without feeling too heavy. I feel like i’m eating something refreshing and light that still packs a flavorful punch.

Ingredients

• Cucumbers: Crunchy, watery veg that add fiber and a refreshing texture to your salad.
• Garlic: Offers a tangy kick while addin antioxidants and natural flavor boost to dressins.
• Gochugaru: Korean red chili flakes that provide subtle heat and bold, spicy character.
• Rice Vinegar: Imparts a gentle sour note that nicely balances the dish’s sweetness.
• Sugar: Gives a touch of sweetness that helps mellow out the spicy or sour bites.
• Roasted Sesame Seeds: Nutty and aromatic, loaded with healthy fats and a bit protein.
• Green Onion: Crisp and lightly pungent, addin vitamins and a mild crunch throughout.

Ingredient Quantities

• 2 medium cucumbers, thinly sliced
• 1/2 teaspoon salt
• 2 garlic cloves, minced
• 1 tablespoon sugar
• 1 tablespoon rice vinegar
• 1 teaspoon soy sauce
• 1/2 teaspoon gochugaru (Korean red chili flakes, use more if you like it spicy)
• 1 teaspoon toasted sesame oil
• 1 tablespoon roasted sesame seeds
• 1 green onion, thinly sliced

How to Make this

1. Thinly slice 2 medium cucumbers and toss them in a bowl with 1/2 teaspoon salt.

2. Let the cucumbers sit for about 10 minutes so they can release some water.

3. While that’s happening, mix 2 minced garlic cloves, 1 tablespoon sugar, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, 1/2 teaspoon gochugaru, and 1 teaspoon toasted sesame oil in a small bowl.

4. After the cucumbers have sat, drain any excess water off and add them to the bowl with your dressing.

5. Gently toss everything together so the cucumber slices get coated well.

6. Cover the bowl and let the salad chill in the fridge for at least 15 minutes to let the flavors marry.

7. Once chilled, mix in 1 tablespoon roasted sesame seeds and 1 thinly sliced green onion.

8. Give it a final stir, then serve and enjoy your easy Korean cucumber salad!

Equipment Needed

1. Cutting board – for slicing the cucumbers and green onion and for mincing the garlic
2. Chef’s knife – essential for a clean, thin slice of the cucumbers and garlic
3. Large mixing bowl – to toss the cucumbers with salt and later combine with the dressing
4. Small bowl – to mix together the garlic, sugar, rice vinegar, soy sauce, gochugaru, and toasted sesame oil
5. Colander – to drain the excess water from the cucumbers after they’ve sat with salt
6. Measuring spoons – needed for accurately adding salt, sugar, vinegar, soy sauce, gochugaru, and sesame oil
7. Mixing spoon or spatula – to gently toss the cucumbers with the dressing and later stir in the sesame seeds and green onion
8. Refrigerator – to chill the salad so the flavors get properly mingled

FAQ

Easy Korean Cucumber Salad Recipe Substitutions and Variations

• If you dont have rice vinegar you can use apple cider vinegar or white wine vinegar
• If soy sauce is not available try tamari or coconut aminos
• If you cant find gochugaru you can use red pepper flakes (adjust to your spice level)
• Instead of toasted sesame oil, a few drops of olive oil with extra roasted sesame seeds works too

Pro Tips

1. Try using a mandoline slicer or a super sharp knife to get the cucumber slices real even so the sauce coats them all evenly.
2. After salting, make sure to let the cucumbers sit long enough and don’t forget to drain off all that extra water or else the dressing might get too diluted.
3. If you like it a bit more spicy or tangy, feel free to adjust the gochugaru and vinegar amounts to match your taste.
4. For an extra flavor kick, mix in your garlic and sugar a little earlier so they have more time to blend, that way the dressing really has time to deepen in flavor.