Korean cucumber salad is a crisp, spicy sweet side that takes about 30 minutes, most of it hands off. Sliced cucumbers are salted to draw out water, rinsed, and tossed in a dressing of rice vinegar, soy sauce, sesame oil, chili flakes, and a touch of sugar. It is cool, tangy, and refreshing, and it tastes great served cold.
The recipe makes 4 servings and uses ingredients you may already have. The salting step takes 10 to 15 minutes and keeps the cucumbers crunchy instead of watery.
Table of Contents
Why This Korean Cucumber Salad Recipe Works
Salting is the key step. Salt pulls water out of the cucumber slices, so they stay crisp and soak up the dressing instead of diluting it. A quick cold rinse removes the extra salt before the dressing goes on.
The dressing balances four flavors in a single bowl: tang from rice vinegar, salt from soy sauce, heat from chili flakes, and a hint of sweetness from sugar. Toasted sesame oil and seeds finish it with a nutty aroma.
Ingredients for Korean Cucumber Salad
- 2 large cucumbers (Korean or Persian)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 small green onions, finely chopped
- 1 clove garlic, minced (optional)
Cucumbers. Choose firm, fresh ones. Korean and Persian cucumbers have thin skins and few seeds, so you can leave the skin on for extra crunch.
Salt. It draws out excess water. Most of it is rinsed off, so it does not make the salad too salty.
Gochugaru. This Korean chili flake has a fruity, medium heat. If you use standard crushed red pepper flakes, which are hotter, start with half.
Rice vinegar. It adds mild tang. Apple cider vinegar is the next ideal substitute.
Sesame oil and seeds. Use toasted sesame oil for the ideal aroma, and toast the seeds in a dry pan for a minute if they are raw.
How to Make Korean Cucumber Salad
1. Slice. Cut the cucumbers into thin slices or half moons.
2. Salt. Toss the slices with 1 teaspoon of salt in a bowl and let them sit for 10 to 15 minutes. You will see water collect at the bottom.
3. Whisk the dressing. In another bowl, stir together the rice vinegar, soy sauce, gochugaru, sugar, and sesame oil until the sugar dissolves.
4. Rinse and drain. Rinse the cucumbers under cold water to remove the extra salt, then drain them very well in a colander.
5. Toss. Combine the cucumbers with the dressing, sesame seeds, green onions, and garlic if you are using it. Mix until everything is coated.
6. Taste. Add a splash of soy sauce or vinegar if needed, and chill briefly before serving.
How to Serve Korean Cucumber Salad
It is a classic side for grilled meats and rice bowls. Try it next to quick and easy Korean ground beef over rice, or with a bowl of Korean beef noodles for a cool contrast.
For a bigger spread, serve it with Korean BBQ marinated beef short ribs, or add it to a table with japchae Korean noodles.
How to Store and Reheat Korean Cucumber Salad
Store the salad in an airtight container in the refrigerator for up to 2 days. It tastes great on the day it is made, when the cucumbers are at their crispiest, and it softens a little as it sits.
Do not reheat this salad. Drain off any liquid at the bottom of the container, give it a stir, and serve cold.
Tips and Variations for Korean Cucumber Salad
Dry the slices well. After rinsing, press them gently in a towel so the dressing clings.
Adjust the heat. Gochugaru is easy to scale up or down, so taste the dressing before pouring it on.
Slice evenly. Uniform slices salt at the same rate and give a better texture.
Chill it. Cold cucumbers taste crisper, so keep the salad in the refrigerator for 10 minutes before serving.
Add sweetness. A little extra sugar or a few thin slices of sweet onion softens the heat.
Use the leftover dressing. Drizzle it over rice or steamed vegetables.
Store it safely. University of Minnesota Extension has a page on storing and reheating leftovers that is a good reference for any refrigerated side dish.
Frequently Asked Questions About Korean Cucumber Salad
Why do I need to salt the cucumbers?
Salting draws out water, which keeps the slices crunchy and stops the dressing from becoming watery.
Can I use regular cucumbers for Korean cucumber salad?
Yes. Peel them if the skin is thick, and scoop out the seeds so the salad does not get watery.
What is gochugaru?
It is a Korean red chili flake with a medium heat and a slightly sweet, smoky flavor. It is sold at Asian grocery stores and online.
How spicy is this Korean cucumber salad?
It has a medium heat from 1 tablespoon of gochugaru. Reduce it to 2 teaspoons for a milder salad or add more for extra heat.
Can I make Korean cucumber salad ahead of time?
It is ideal fresh, but you can salt and rinse the cucumbers ahead and toss them with the dressing right before serving.
Korean Cucumber Salad
Equipment
- Large bowl
- Small bowl
- Colander
Ingredients
Main Ingredients
- 2 large cucumbers Korean or Persian, thinly sliced
- 1 tsp salt for drawing out water
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp gochugaru Korean chili flakes; use half if using crushed red pepper
- 1 tsp sugar
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 2 small green onions finely chopped
- 1 cloves garlic minced, optional
Instructions
Cooking
- Slice. Cut the cucumbers into thin slices or half moons.
- Salt. Toss the slices with the salt in a large bowl and let them sit 10 to 15 minutes.
- Whisk. In a small bowl, stir the rice vinegar, soy sauce, gochugaru, sugar, and sesame oil until the sugar dissolves.
- Rinse. Rinse the cucumbers under cold water and drain very well in a colander.
- Toss. Combine the cucumbers with the dressing, sesame seeds, green onions, and garlic if using.
- Taste. Add more soy sauce or vinegar if needed and chill briefly before serving.
