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Korean Cucumber Salad

A refreshing side dish that combines crisp cucumbers with a bright dressing of vinegar, sesame, and a touch of chili heat.
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Prep Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Korean
Calories: 50
Ingredients Method Notes

Ingredients
  

Cucumber Preparation
  • 2 large large cucumbers English or Persian cucumbers work best for thin, tender skin.
  • 1 teaspoon kosher salt for salting and drawing out excess water.
Dressing
  • 2 tablespoons rice vinegar bright tang that balances sweetness.
  • 1 tablespoon soy sauce adds savory depth; use tamari for gluten-free.
  • 1 tablespoon sugar or honey lifts the flavors; omit for no-added-sugar version.
  • 1 teaspoon sesame oil toasty aroma that finishes the salad.
  • 1 small clove garlic, finely minced warms the dressing.
  • 1 teaspoon gochugaru (Korean red pepper flakes) mild heat and smoky color; substitute red pepper flakes if needed.
  • 1 tablespoon toasted sesame seeds for crunch and aroma.
  • 2 scallions thinly sliced fresh oniony bite.
  • 1 small handful chopped cilantro or mint optional; adds a bright herbal lift.

Method
 

Preparation
  1. Trim and slice the cucumbers thinly.
  2. Toss the cucumber slices with kosher salt in a bowl and let them sit for 10 minutes.
  3. Whisk the rice vinegar, soy sauce, sugar, sesame oil, minced garlic, and gochugaru in a small bowl until the sugar dissolves.
  4. Pat the cucumbers dry with a clean towel, then return them to the bowl.
  5. Pour the dressing over and toss gently to coat every slice.
  6. Fold in scallions, sprinkle sesame seeds, and add herbs if using.
  7. Chill for 10-20 minutes to let flavors marry, then serve.

Notes

For a spicier version, boost the gochugaru or add a splash of gochujang. For a creamier salad, stir in yogurt. This salad can be made ahead by preparing cucumbers and dressing separately.