Name: Korean Cucumber Salad
Prep time: 10 min
Total time: 20 min
Cuisine: Korean
Ingredients: 2 large cucumbers, thinly sliced; 1 tablespoon salt; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 tablespoon sugar; 2 cloves garlic, minced; 1 teaspoon chili flakes (optional for heat); 1 tablespoon sesame seeds; 2 green onions, chopped; 1/2 teaspoon freshly ground black pepper

This Korean Cucumber Salad is a delightful combination of crisp cucumbers, savory sesame oil, and a tangy kick from rice vinegar, garlic, and a hint of chili flakes. Whether served as a refreshing side dish or a light snack, this salad is simple, healthy, and bursting with flavor.

Ingredients

2 large cucumbers, thinly sliced

1 tablespoon salt

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 tablespoon sugar

2 cloves garlic, minced

1 teaspoon chili flakes (optional for heat)

1 tablespoon sesame seeds

2 green onions, chopped

1/2 teaspoon freshly ground black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Start by slicing the cucumbers into thin rounds and placing them in a large bowl.

Sprinkle the cucumbers with salt and toss to coat. Let them sit for 10-15 minutes to release excess moisture.

After the cucumbers have rested, gently squeeze them to remove any excess water, then transfer them to a clean bowl.

In a small bowl, whisk together the rice vinegar, sesame oil, sugar, minced garlic, chili flakes (if using), and black pepper.

Pour the dressing over the cucumbers and toss until well coated.

Stir in the sesame seeds and chopped green onions.

Let the salad sit for another 5-10 minutes to allow the flavors to meld.

Serve immediately, or refrigerate for up to an hour for a colder version.

Servings and Timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 20 minutes

Variations

While I love the classic flavor of this salad, I sometimes like to change things up. Here are a few variations I enjoy:

Add more heat: Increase the chili flakes for a spicier kick.

Add a protein: Toss in some cooked chicken or tofu for a more substantial meal.

Swap the cucumbers: Try using zucchini or a mix of cucumbers and radishes for a different texture and flavor.

Sweeten it up: Add a touch more sugar if you prefer a sweeter version.

Storage/Reheating

This salad is best served fresh, but I sometimes like to refrigerate it for up to an hour before serving to get it extra cold. If you have leftovers, store them in an airtight container in the fridge. It will stay fresh for up to a day, but keep in mind that the cucumbers may release more moisture over time. I wouldn’t recommend reheating this salad, as the crispness of the cucumbers is part of its charm.

FAQs

How long should I let the cucumbers sit with salt?

I usually let them sit for 10-15 minutes to allow enough moisture to be drawn out. This helps the cucumbers become more tender and the salad’s texture better.

Can I skip the chili flakes?

Yes, absolutely! If you prefer a mild flavor, you can leave out the chili flakes. The salad will still be delicious without them.

Can I use a different type of vinegar?

While rice vinegar gives this salad a light and tangy flavor, you can substitute it with apple cider vinegar if needed. The flavor will change slightly but still work well.

How do I keep the cucumbers crisp?

Squeezing out excess moisture after salting helps keep the cucumbers crisp. Also, serving the salad immediately or refrigerating it for a short time helps maintain its crunch.

Can I make this salad in advance?

I recommend making it no more than an hour in advance for the best freshness and crunch. If stored too long, the cucumbers might become too soft.

Conclusion

This Korean Cucumber Salad is a perfect light, healthy dish that packs a punch of flavor in every bite. It’s so quick and easy to prepare, and the ingredients are simple yet create an unforgettable taste. I love how versatile it is, fitting into almost any meal as a refreshing side. With the balance of tangy, sweet, and savory notes, it’s sure to be a favorite in your kitchen!

Recipe:

Korean Cucumber Salad

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Author: Sophia
Total Time: 20 minutes
Yield: 4 servings
Diet: Vegan

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Description

This Korean Cucumber Salad is a delightful combination of crisp cucumbers, savory sesame oil, and a tangy kick from rice vinegar, garlic, and a hint of chili flakes. Simple, healthy, and bursting with flavor.

Ingredients

2 large cucumbers, thinly sliced

1 tablespoon salt

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 tablespoon sugar

2 cloves garlic, minced

1 teaspoon chili flakes (optional for heat)

1 tablespoon sesame seeds

2 green onions, chopped

1/2 teaspoon freshly ground black pepper

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Instructions

Slice the cucumbers into thin rounds and place them in a large bowl.
Sprinkle the cucumbers with salt and toss to coat. Let them sit for 10-15 minutes to release excess moisture.
After the cucumbers have rested, gently squeeze them to remove any excess water, then transfer them to a clean bowl.
In a small bowl, whisk together the rice vinegar, sesame oil, sugar, minced garlic, chili flakes (if using), and black pepper.
Pour the dressing over the cucumbers and toss until well coated.
Stir in the sesame seeds and chopped green onions.
Let the salad sit for another 5-10 minutes to allow the flavors to meld.
Serve immediately, or refrigerate for up to an hour for a colder version.

Notes

This salad is best served fresh, but can be refrigerated for up to an hour for a colder version.

If you have leftovers, store them in an airtight container in the fridge. It will stay fresh for up to a day, but cucumbers may release more moisture over time.

Can be made up to 1 hour in advance for the best flavor and texture.