Go Back
–+ servings
Korean Cucumber Salad with fresh cucumbers, spices, and sesame oil

Korean Cucumber Salad

This quick and crunchy Korean cucumber salad is bright, fresh, and lightly spicy, making it the perfect side to accompany savory dishes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Korean
Calories: 60
Ingredients Method Nutrition Notes

Ingredients
  

Cucumbers and Seasoning
  • 2 large large cucumbers (Korean or Persian preferred) Korean cucumbers are thinner, crisper, and less seedy than English cucumbers.
  • 1 teaspoon salt Used to draw out moisture from cucumbers.
Dressing
  • 2 tablespoons rice vinegar Provides tangy acidity.
  • 1 tablespoon soy sauce Use tamari for gluten-free option.
  • 1 tablespoon chili flakes or gochugaru Adjust to taste; gochugaru gives a smoky heat.
  • 1 teaspoon sugar Can substitute with honey or maple syrup.
  • 1 tablespoon sesame oil Adds nutty flavor.
  • 1 tablespoon sesame seeds Toasted if possible.
  • 2 green onions finely chopped For garnish and flavor.
  • 1 clove garlic Minced (optional).

Method
 

Preparation
  1. Wash the cucumbers and slice them on the bias into 1/8- to 1/4-inch pieces for the best texture.
  2. Put the slices in a large bowl and sprinkle with 1 teaspoon salt. Toss and let sit for 8 to 10 minutes to draw out moisture.
  3. In a separate bowl, whisk together rice vinegar, soy sauce, sugar, sesame oil, and chili flakes. Adjust seasoning to taste.
  4. After the cucumbers sit, gently squeeze small handfuls to remove excess liquid and discard the liquid.
  5. Combine the cucumbers with the dressing, add minced garlic if using, and fold in the green onions. Toss gently until evenly coated.
  6. Sprinkle with toasted sesame seeds and chill in the refrigerator for at least 10 minutes before serving.

Nutrition

Serving: 1Calories: 60kcalCarbohydrates: 10gProtein: 2gFat: 3gSaturated Fat: 0.5gSodium: 150mgFiber: 2gSugar: 3g

Notes

Store in an airtight container in the refrigerator for up to 2 to 3 days. Freezing is not recommended due to high water content. Always refrigerate within two hours of making.

Tried this recipe?

Let us know how it was!