Crunchy Korean Cucumber Salad Recipe
A refreshing and crunchy Korean cucumber salad featuring thinly sliced cucumbers tossed in a flavorful dressing of soy sauce, rice vinegar, and toasted sesame oil, enhanced with spicy Gochugaru chili flakes and garnished with toasted sesame seeds and fresh cilantro. Perfect as a light side dish or appetizer with a balance of tangy, sweet, and spicy flavors.
- Prep Time: 10 minutes (excluding salting time)
- Cook Time: 0 minutes
- Total Time: 30 minutes (including 30 minutes salting time)
- Yield: 5–6 cups 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 4 cups cucumber, sliced into thick rounds or 1/2 moons (English cucumber, Japanese, Armenian, or Persian – thin-skinned, seedless preferred)
- 1 teaspoon salt
- 1 teaspoon soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sugar (or honey or maple syrup)
- 1 tablespoon toasted sesame oil
- 2 scallions, sliced thin
- 1–2 teaspoons Gochugaru Korean chili pepper flakes (start with less and add more to taste)
Garnish
- Toasted sesame seeds
- Fresh cilantro leaves
Optional Additions
- 1 garlic clove, finely minced
- 1 teaspoon fish sauce (omit soy sauce if using fish sauce)
- Thinly sliced carrots
- Thinly sliced onions
Instructions
- Salt the Cucumbers: Place the cucumber slices in a colander and toss with 1 teaspoon of salt. Let them sit over a plate or bowl for 30 minutes to draw out excess water, which results in a crisp texture and less watery salad. (You can skip this step if short on time.)
- Prepare the Dressing: In a mixing bowl, whisk together soy sauce, rice vinegar, sugar (or honey/maple), toasted sesame oil, sliced scallions, and Gochugaru chili flakes. Adjust chili flakes to your preferred spice level.
- Rinse and Dry Cucumbers: After 30 minutes, lightly rinse the cucumbers to remove excess salt. Pat dry thoroughly with a kitchen towel to remove any moisture.
- Toss Salad: Add the cucumbers to the dressing bowl and gently toss to coat all pieces evenly.
- Serve: Transfer the salad to a serving dish and sprinkle with toasted sesame seeds and fresh cilantro. Add optional ingredients like garlic, fish sauce, carrots, or onions if desired for extra flavor and texture.
Notes
- Salting cucumbers extracts water for a crispier texture and less watery salad, but it’s optional.
- Optional ingredients such as minced garlic, fish sauce, sliced carrots, and onions add complexity and depth.
- Gochugaru chili flakes provide mild heat, start with less and increase to taste.
- Can be served immediately or chilled for enhanced flavor.
- Use thin-skinned, seedless cucumbers like English or Persian for best texture.
Keywords: Korean cucumber salad, crunchy cucumber salad, Gochugaru cucumber salad, Korean side dish, quick cucumber salad, sesame cucumber salad
Find it online: https://mjrecipe.com/crunchy-korean-cucumber-salad-recipe/