Easy Korean Cucumber Salad
Crisp, refreshing, and full of bold flavour, Korean cucumber salad is an easy side dish you’ll make all summer long! It’s got the perfect balance of tangy, spicy, and savoury to jazz up mild cucumbers.
So many nights, I’m making dinner and realize I just need a little somethin’-somethin’ on the side. A Tofu and Veggie Stir Fry? Vegan Pad Thai? These are the times I reach for a quick cucumber salad and this Korean cucumber salad is my current fave. The crunchy cucumbers soak up the big flavours of the dressing, which is sweet, tangy, and spicy. Like my Greek Cucumber Salad, it’s always a hit!
Why This Salad Is on Frequent Rotation in My Home
And why I think you’ll be making it all the time too!
- Easy to make. If I’m already making a big main dish, I don’t want to spend a ton of time on a side dish. You with me? This Korean cucumber salad comes together in just 10 minutes!
- Light and refreshing. Cucumbers are crisp and hydrating, making them great for summertime, and the lightness of this salad means you can pair it with heavier dishes like curries.
- More versatile than you might think. While I most often use this as a salad, it also works as a topping for sandwiches, wraps, and tacos, and also as an addition to meal bowls.
Notes on Ingredients
Here’s a quick breakdown of the key ingredients you’ll need for Korean cucumber salad. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Persian cucumbers – If you want to use cucumbers from your garden rather than Persian cucumbers, slice them lengthwise and then scoop out the seeds.
- Salt – This draws out excess moisture from the cucumbers.
- Green onions
- Rice vinegar – You may also see this labeled as rice wine vinegar, but it’s the same thing.
- Soy sauce – Use tamari for a gluten-free option.
- Maple syrup – Adds a touch of sweetness; sugar can be used instead.
- Gochugaru – For heat and color.
- Toasted sesame oil – Provides a nutty, aromatic flavour. Don’t swap in sesame oil, which doesn’t have the same toastiness.
- Garlic
- Toasted sesame seeds – Adds texture and an extra nutty flavor. You can use white, black, or a little of both.
What Is Gochugaru?
Gochugaru are Korean red chili flakes and they’re a staple ingredient in Korean cooking. The flavour is vibrant, slightly smoky, and, of course, spicy. Gochugaru typically has a medium level of heat, so it adds warmth and depth to dishes without dominating the other flavours.
How to Make Korean Cucumber Salad
Let’s get started! Here’s what you’ll need to do.
- Prep the cucumbers. Sprinkle the cucumbers with salt in a colander. Toss and let sit for 15 minutes, then rinse and pat the cucumbers dry.
- Make the dressing. Whisk the green onions, rice vinegar, soy sauce, maple syrup, gochugaru, sesame oil, garlic, and sesame seeds in a bowl.
- Dress the cucumbers. Toss the cucumbers in the dressing until evenly coated.
- Serve or chill. Serve immediately or refrigerate for 10 to 15 minutes, which allows the flavours to meld.
Variation Ideas
- Add more veggies. You can swap a portion of the cucumbers for thinly sliced radishes or julienned carrots for more colour and different flavours. I like using these veggies because, like cucumbers, they’re crisp!
- Swap the green onions for red onion. If you’d like a more assertive onion flavour, you can use thinly sliced red onions instead of green onions. To avoid overwhelming the salad, I’d use 1/4 of a small red onion.
- Use another type of chili flakes. If you can’t find gochugaru, you can substitute standard red chili flakes or even a pinch of cayenne. I’d recommend also adding a small pinch of smoked paprika to replicate some of gochugaru’s smokiness.
Serving Suggestions
Serve the dish alongside Crispy Teriyaki Tofu, Thai Peanut Noodles, Thai Red Curry, and other Asian-inspired dishes. You can also use it as an addition to Korean Tofu Rice Bowls, Vegan Poke Bowls, or your go-to meal bowl!
Storage Tips
Store any leftover Korean cucumber salad in an airtight container in the refrigerator for up to 2-3 days. Before serving again, give the dish a quick toss. The cucumbers will soften in the fridge, but they’ll still be delicious!
Enjoy friends! If you make this Korean cucumber salad, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Korean Cucumber Salad
Ingredients
- 2 medium Persian cucumbers, sliced ¼-inch thick – about 1 pound (450 grams)
- 1 teaspoon salt, 5 grams
- 2 green onions, finely chopped – 15 grams
- 1 tablespoon rice vinegar, 15 milliliters
- 1 tablespoon soy sauce, 15 milliliters
- 1 teaspoon maple syrup, or sugar – 5 milliliters
- 1 tablespoon gochugaru, Korean red chili flakes – 6 grams
- 1 teaspoon toasted sesame oil, 5 milliliters
- 1 teaspoon minced garlic, 3 grams
- 1 teaspoon toasted sesame seeds, 4 grams
Instructions
- Place the sliced cucumbers in a colander and sprinkle with salt. Toss gently and let sit for 15 minutes to draw out excess moisture.
- After 15 minutes, rinse the cucumbers briefly under cold water to remove excess salt. Drain well and gently pat the cucumbers dry with a clean kitchen towel or paper towels.
- In a mixing bowl, combine the green onions, rice vinegar, soy sauce, maple syrup, gochugaru, sesame oil, minced garlic, and sesame seeds.
- Add the drained cucumbers to the dressing and toss gently to coat evenly.
- You can serve it immediately or chill in the refrigerator for 10–15 minutes to allow the flavors to meld.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
