Korean Cucumber Salad

In the heat of summer, nothing beats the crisp, refreshing bite of a Korean cucumber salad. This dish, bursting with flavor and vibrant colors, takes just under 20 minutes to prepare and is a fantastic way to balance out rich, savory meals. The combination of tangy, sweet, and spicy elements makes it a standout side that can brighten any plate.

This recipe is perfect for anyone looking to add a refreshing side dish to their meals. Great for picnics, barbecues, or as a quick weeknight dinner accompaniment, this salad can also be made ahead of time and stored in the fridge for up to a couple of days, allowing the flavors to meld beautifully.

Why You’ll Love This Recipe

• The cucumbers stay crisp and crunchy, creating a refreshing texture.
• It comes together in just 20 minutes, perfect for quick meals.
• The balance of garlic, spice, and sweetness brings exciting depth of flavor.
• It pairs wonderfully with grilled meats and seafood.

What You’ll Need

Here’s what you’ll need for this delicious salad.

For the Salad

• 2 Korean, Kirby or Persian cucumbers, thinly sliced
• ½ teaspoon salt
• 2 garlic cloves, minced
• 1 green onion, white and green parts, thinly sliced

For the Dressing

• 2 teaspoons gochugaru (Korean chili flakes)
• 2 teaspoons toasted sesame oil
• 1 ½ teaspoons brown rice syrup (or Korean rice syrup or any sugar/sweetener of choice)
• 1 teaspoon soy sauce (or coconut aminos)
• 1 teaspoon rice vinegar
• ½ teaspoon toasted sesame seeds

For a spicier kick, increase gochugaru to preference.
Brown rice syrup can be substituted with any sweetener.

Substitutions & Swaps

• Use regular cucumbers if needed.
• Substitute brown rice syrup with honey or agave.
• Coconut aminos can replace soy sauce for a soy-free version.
• Any vinegar can work in place of rice vinegar.

How to Make It

Follow these simple steps to whip up this delightful salad.

Combine

1. Combine the cucumbers and salt in a mixing bowl. Toss the ingredients to coat the cucumbers evenly with the salt, allowing it to draw out excess moisture.

Drain

2. Drain the cucumbers after 10 minutes. Squeeze the cucumbers gently with your hands to discard all excess liquid and prepare them for dressing.

Mix

3. Mix in the remaining ingredients: Add the minced garlic, sliced green onion, gochugaru, sesame oil, brown rice syrup, soy sauce, rice vinegar, and sesame seeds. Toss everything together until the cucumbers are thoroughly coated in the dressing.

Serve

4. Serve immediately. Enjoy this refreshing Korean cucumber salad as a side dish with your favorite meals.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the texture will change when thawed.
Reheat: Not necessary; best enjoyed cold.

Tips for Best Results

• Use thinly sliced cucumbers for maximum crunch and flavor absorption.
• Allow the salad to marinate for an additional 10 minutes for a more developed taste.
• Adjust the spice level by varying the amount of gochugaru based on your tolerance.
• Try adding sliced radishes for extra crunch and flavor variation.

Serving Suggestions

• Serve alongside grilled meats for a refreshing contrast.
• Include as part of a Korean BBQ spread.
• Pair with rice and other vegetable dishes for a balanced meal.