This Korean Cucumber Salad: An Incredible Ultimate Recipe for an Amazing Side Dish comes together in about 15 minutes and requires no cooking at all for a quick and easy side dish that your family will love! It’s the perfect weeknight meal accompaniment: refreshing, crisp, and oh-so-flavorful. You can easily switch up the ingredients based on what you’ve got at home, making this a fantastic “clean out the fridge” recipe. Let’s dive in trust me, this is going to be a staple in your dinner rotation!
Ingredients You’ll Need
- 2 large cucumbers (preferably Korean or Persian)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili flakes (or gochugaru for authentic flavor)
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 green onions, finely chopped
- 1 garlic clove, minced (optional)
How to Make Korean Cucumber Salad
You are going to love how simple and quick this process is! Let me walk you through the steps, and I promise you’ll have a refreshing salad ready in no time.
Start by slicing your cucumbers. Grab your sharpest knife, well, you don’t want it dull, right? And slice the cucumbers into thin rounds or half-moons, whatever you prefer. They should be about 1/8 inch thick. You can even use a mandoline for perfectly even slices if you’re fancy like that! Scoop them into a mixing bowl and sprinkle with salt. Let them sit for about 10 minutes to allow the salt to draw out some moisture.
Prepare the dressing. While the cucumbers are resting, let’s mix up the dressing! In a separate bowl, whisk together the rice vinegar, soy sauce, sugar, chili flakes (or gochugaru), and sesame oil. This is where the magic begins! The aroma that fills your kitchen is simply divine.
Combine! After the cucumbers have released some liquid, drain the excess water and add them back to your large mixing bowl. Pour the dressing over the top and toss everything together gently. You want all those lovely flavors to envelop each cucumber slice!
Finishing touches. Toss in the green onions, garlic (if using), and sesame seeds. Give it one last gentle toss, and voilà! You now have a stunning, delicious salad full of tons of flavor.
Let it marinate. If you have a few extra minutes, let the salad sit for about 30 minutes before serving. This way, the flavors meld together beautifully, making every bite utterly irresistible.
Why I Love This Recipe
This Korean Cucumber Salad is my go-to recipe when I want something light and refreshing. It’s not only easy but also packed full of flavors that really pop! I’m a real sucker for salads that are colorful and vibrant, making this one a perfect fit for me. Plus, you can use whatever you’ve got on hand, you might even enjoy experimenting with different veggies! The best part is that it’s a great way to get my family to eat their veggies without any complaints. My kids especially love when I make this; it’s a healthy side that’s still fun!
If you loved this amazing Korean Cucumber Salad, be sure to check out my Mexican Street Corn Salad, my Ruth’s Chris Chopped Salad, or my Chicken Blueberry Feta Salad!
Tips for Success
Quick & Easy
This recipe comes together in no time at all seriously, it takes less than 15 minutes! You won’t find a faster way to whip up a delicious side salad.
Customizable
Feel free to switch up the ingredients. If you have some leftover vegetables or herbs lying around, toss them in! Carrots, radishes, or even bell peppers can work well in this recipe. It’s a versatile salad that can adapt to what you have!
Make-Ahead Friendly
Could you make it ahead of time? Absolutely! Just whip up the salad and store it in an airtight container in the fridge. It keeps well for 2-3 days, though you might want to skip adding the sesame seeds until serving for maximum crunch.
Serving and Storage Tips
Serving suggestions
This salad is fantastic served alongside grilled meats, stir-fries, or even as a topping for rice bowls. It’s light and refreshing, perfect for balancing out rich dishes!
Storage
You can keep any leftovers in an airtight container in the fridge for up to 2-3 days. The flavors will continue to deepen with each passing day, making it just as good, if not better, the next day!
Reheating instructions
There’s no need to reheat this salad, it’s delicious served cold! Just grab a fork and enjoy.
Freezer-friendly?
Nope! Fresh veggies aren’t great after freezing, but trust me, you’ll devour it too quickly to worry about freezing leftovers anyway!
Frequently Asked Questions
How spicy is this salad?
The spice level really depends on the chili flakes or gochugaru that you use, so feel free to adjust to your heat preference! You can always start with a little and build it up!
Can I add protein?
Absolutely! Cube up some grilled chicken, shrimp, or tofu and toss it in to make it a more complete meal.
What if I don’t have rice vinegar?
If rice vinegar isn’t available, apple cider vinegar or white wine vinegar can work as substitutes. Each will impart a slightly different flavor, but they’ll keep it tasty!
So there you have it! A delectable, quick, and easy Korean Cucumber Salad that is sure to become a family favorite. Enjoy this scrumptious side dish at your next meal, and don’t forget to share your creations with friends and family! Happy cooking! Follow us on Pinterest for daily meal inspiration!
Korean Cucumber Salad
Ingredients
Method
- Slice cucumbers into thin rounds or half-moons, about 1/8 inch thick. Scoop into a mixing bowl and sprinkle with salt. Let sit for about 10 minutes.
- In a separate bowl, whisk together rice vinegar, soy sauce, sugar, chili flakes (or gochugaru), and sesame oil.
- Dr in excess liquid from the cucumbers and add them back into the mixing bowl. Pour the dressing over the top and toss gently.
- Add in green onions, garlic (if using), and sesame seeds. Toss gently again.
- Let the salad sit for about 30 minutes before serving to allow the flavors to meld together.