Korean Cucumber Salad
This Korean Cucumber Salad is a light, refreshing, and flavorful side dish featuring crisp cucumbers tossed in a savory, tangy, and slightly spicy sesame dressing. Ready in just 15 minutes with no cooking required, it's the perfect accompaniment to Korean BBQ, grilled meats, rice bowls, or any Asian-inspired meal.
Equipment
- large mixing bowl
- small mixing bowl
- whisk
- knife
- cutting board
- colander
Ingredients
- 2 large Korean or Persian cucumbers
- 1 tsp salt
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp gochugaru or chili flakes
- 1 tsp sugar
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 2 green onions, finely chopped
- 1 clove garlic, minced (optional)
Instructions
- Wash the cucumbers thoroughly and slice them into thin rounds or half-moons.
- Place the cucumber slices in a large bowl, sprinkle with salt, toss well, and let sit for 10 minutes to draw out excess moisture.
- Meanwhile, whisk together the rice vinegar, soy sauce, chili flakes (or gochugaru), sugar, sesame oil, and minced garlic until the sugar dissolves.
- Drain the cucumbers, rinse briefly under cold water to reduce the saltiness, and pat dry with a clean towel.
- Add the cucumbers to a bowl with the prepared dressing and toss until evenly coated.
- Sprinkle with chopped green onions and sesame seeds, then gently toss again.
- Refrigerate for about 20 minutes before serving to allow the flavors to develop.
Notes
For authentic flavor, use Korean cucumbers or Persian cucumbers and substitute gochugaru for regular chili flakes. Chill the salad for at least 20 minutes before serving to allow the flavors to meld. Best enjoyed fresh within 1–2 days.