“`html
If you crave a bright, refreshing side dish bursting with tangy, spicy, and savory flavors, this Korean Cucumber Salad Recipe is an absolute must-try. It’s perfectly crisp and lively, combining simple ingredients into a vibrant bowl of goodness that will awaken your taste buds in just 15 minutes. Whether you want a quick snack, a crowd-pleasing appetizer, or a zesty pairing for your dinner, this salad offers that irresistible crunch and balanced seasoning you’ll want to revisit again and again.
Ingredients You’ll Need
The beauty of this Korean Cucumber Salad Recipe lies in its simplicity. Each ingredient plays a key role in layering flavors or adding texture, making the whole dish pop with freshness and depth. From crisp cucumbers to the aromatic notes of garlic and sesame, these essentials come together effortlessly to create magic.
- Cucumbers: Use mini cucumbers or spiralized regular ones for that perfect crunch and juicy texture.
- Salt: A sprinkle helps draw out excess moisture to keep the salad crisp and flavorful.
- Soy Sauce: Adds a wonderful umami backbone to the dressing.
- Minced Garlic: Infuses a fragrant bite that livens up every forkful.
- Rice Vinegar: Brings a mild tanginess that brightens the salad.
- Chili Oil: Provides a gentle heat with a spicy flair, customizable to your taste.
- Sugar: Balances out the acidity and heat with a touch of sweetness.
- Sesame Oil: Offers a toasty, nutty aroma that’s essential in Korean cuisine.
- Sesame Seeds (optional): Sprinkle for extra texture and a hint of crunch.
- Green Onions (optional): Add vibrant color and a fresh, mild oniony flavor.
How to Make Korean Cucumber Salad Recipe
Step 1: Prepare the Marinade
Start by whisking together minced garlic, sugar, optional sesame seeds, and green onions in a small bowl. Add soy sauce, rice vinegar, chili oil, and sesame oil, blending everything until the sugar dissolves slightly and flavors meld. This marinade is the soulful heart of the salad and sets the stage for that perfect balance of sweet, sour, salty, and spicy.
Step 2: Prepare the Cucumbers
Spiralize or thinly slice your cucumbers to create delicate ribbons or bite-sized slices. Place them in a colander and sprinkle with salt, allowing them to rest for 8 to 12 minutes. This step is crucial — it draws out excess water, preventing the salad from becoming soggy while concentrating their refreshing crunch. After resting, rinse the cucumbers under cold water and gently pat them dry with a paper towel.
Step 3: Combine
Transfer your perfectly prepped cucumbers to a large mixing bowl. Pour the vibrant marinade over them and gently toss until every slice is drenched in flavorful dressing. Tossing gently ensures the cucumbers stay crisp and don’t lose their delightful snap.
Step 4: Serve
Pour the tossed cucumbers onto a serving plate or bowl. Optionally garnish with more sesame seeds and green onions for an inviting finish. Serve immediately to enjoy the salad at its freshest and crunchiest.
How to Serve Korean Cucumber Salad Recipe
Garnishes
Simple garnishes like a sprinkle of toasted sesame seeds or freshly diced green onions can elevate the salad’s look and add bits of texture. For a small pop of color, consider thinly sliced red chili or toasted seaweed flakes. These tiny touches make a big difference in presentation and flavor.
Side Dishes
This Korean Cucumber Salad Recipe pairs beautifully with a variety of mains. Think grilled meats, like Bulgogi or Korean BBQ ribs, steamed rice bowls, or even spicy noodles. Its zestiness cuts through rich, fatty dishes and helps refresh the palate.
Creative Ways to Present
Try serving this salad in small individual glass jars or on elegant appetizer spoons for parties. It also makes a fantastic topping for tacos or burgers, adding crunch and a flavor boost that’s unexpected but delightful. The vibrant green ribbons look stunning as a garnish on a large sharing platter too.
Make Ahead and Storage
Storing Leftovers
Store any leftover Korean Cucumber Salad in an airtight container in the refrigerator. Because cucumbers release water over time, it’s best eaten within a day or two to maintain crunch and flavor. Give it a quick stir before serving again.
Freezing
Freezing is not recommended for this salad. The high-water content of cucumbers will cause them to lose their crunch and become mushy upon thawing, detracting from the fresh, crisp experience that makes this dish so special.
Reheating
This salad is best served cold or at room temperature, so no reheating is needed. If you prefer, take it out of the fridge about 10 minutes before serving to allow flavors to open up a bit.
FAQs
Can I make this Korean Cucumber Salad Recipe less spicy?
Absolutely! You can adjust the amount of chili oil or leave it out entirely for a milder version. The salad still retains its signature tang and savory notes without the heat.
What type of cucumbers work best?
Mini seedless cucumbers are ideal because of their firm texture and fewer seeds, but regular cucumbers work fine if you spiralize or slice them thinly. English cucumbers are a good choice to avoid bitterness.
Can I add other vegetables to this salad?
Yes! Thinly sliced carrots or radishes can add extra color and crunch, while thin strips of bell pepper bring a subtle sweetness. Just be mindful to keep the flavors balanced.
Is this Korean Cucumber Salad Recipe vegan?
Yes, it is naturally vegan as it contains no animal products. It’s a refreshing and tasty option for those following plant-based diets.
How long does this salad last once made?
For the best texture and flavor, enjoy within 24 to 48 hours. After that, cucumbers tend to soften and release water, which changes the salad’s delightful crunch.
Final Thoughts
There’s just something incredibly satisfying about this Korean Cucumber Salad Recipe — its bright flavors, perfect crunch, and speedy preparation make it a go-to for any occasion. Whether you’re new to Korean flavors or a seasoned fan, this salad is guaranteed to become a beloved staple on your table. Give it a try and enjoy the burst of crunchy, spicy, and tangy goodness!
“`
Print
Korean Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Gluten Free
Description
This Korean Cucumber Salad is a quick and refreshing side dish featuring crisp cucumbers tossed in a savory, tangy, and slightly spicy marinade. Perfect as a light appetizer or accompaniment to Korean meals, it combines the flavors of garlic, soy sauce, rice vinegar, chili oil, and sesame for a vibrant taste experience in just 15 minutes.
Ingredients
Salad
- 5 mini cucumbers, or 2–3 regular cucumbers, spiralized or thinly sliced
- 1 tsp salt
Marinade
- 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)
Instructions
- Prepare the Marinade: In a small bowl, combine the minced garlic, sugar, sesame seeds, and diced green onions. Pour in the soy sauce, rice vinegar, chili oil, and sesame oil. Whisk everything together until the marinade is well blended and the sugar dissolves slightly.
- Prepare the Cucumbers: Spiralize or thinly slice the cucumbers, then place them in a colander. Sprinkle with salt and let them sit for 8-12 minutes to draw out excess moisture. After resting, rinse thoroughly with cold water and gently pat dry with a paper towel to remove the salt and avoid sogginess.
- Combine: Add the prepared cucumbers to a large mixing bowl. Pour the marinade over the top, then gently toss everything together until the cucumbers are evenly coated with the dressing.
- Serve: Transfer the seasoned cucumbers to a serving plate or bowl. Garnish with extra sesame seeds and green onions, if desired. Serve immediately to enjoy the refreshing crunch and vibrant flavors.
Notes
- For a spicier salad, increase the amount of chili oil or add a pinch of red pepper flakes.
- Allowing the cucumbers to rest with salt helps prevent watery salad and improves texture.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Use fresh garlic for the best flavor.
- Can be made gluten free by using gluten-free soy sauce (tamari).
