Easy Korean Cucumber Salad Recipe

I’m sharing my easy Korean Cucumber Salad, a cold vegetarian side dressed with a bright Asian sauce that can be spicy or slightly sweet.

I always get weirdly excited by things that are simple but kick you in the mouth a little, and this Korean Cucumber Salad does exactly that. The cucumbers have this crazy refreshing snap and the tiny dusting of gochugaru brings a heat that sneaks up on you, not loud but honest.

It feels like summer on a plate but also like something you’d eat when you’re low on patience and high on hunger. I keep finding excuses to make it, serve it, even eat it straight from the bowl, because it’s startlingly bright and oddly addictive.

Ingredients

• Crunchy cucumbers give hydration, fiber, low calories, fresh crunch and mild cucumber flavor
• Salty umami soy or tamari adds savory depth, small protein and sodium, not sweet
• Bright tangy rice vinegar gives sour zip, helps balance sweet and salty
• Gochugaru brings smoky, slightly sweet heat, adds color and gentle spice
• Toasted sesame oil lends nutty aroma and richness, a little goes a long way
• Raw garlic punches up the savory, gives antioxidants and sharp bite
• Scallions add bright green oniony crunch and fresh garnish, easy flavor lift
• Toasted sesame seeds sprinkle tiny nutty crunch, adds texture and nice finish

Ingredient Quantities

• 2 medium Korean or English cucumbers (about 1 lb / 450 g)
• 1 teaspoon kosher salt
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon granulated sugar
• 1 teaspoon gochugaru (Korean red pepper flakes)
• 1 clove garlic
• 1 teaspoon toasted sesame oil
• 2 scallions green onions
• 1 teaspoon toasted sesame seeds
• Optional 1/2 teaspoon fish sauce

How to Make this

1. Wash the 2 medium cucumbers and slice them into about 1/4 inch rounds, or halve lengthwise and thinly slice for bite sized pieces; put them in a bowl and sprinkle 1 teaspoon kosher salt over, toss and let sit 8 to 10 minutes so they lose some water.

2. After they sweat, press or squeeze the cucumbers in a clean kitchen towel or paper towels to remove excess liquid, or gently pat dry with paper towels; if they seem too salty rinse briefly and pat dry.

3. In a small bowl whisk together 1 tablespoon soy sauce or tamari, 1 tablespoon rice vinegar, 1 teaspoon granulated sugar, 1 teaspoon gochugaru, 1 teaspoon toasted sesame oil, 1 clove garlic minced, and if using add the optional 1/2 teaspoon fish sauce until the sugar mostly dissolves.

4. Dump the drained cucumbers into a mixing bowl and pour the dressing over them, toss thoroughly so every piece gets coated.

5. Thinly slice the 2 scallions and stir them into the cucumbers, then sprinkle in 1 teaspoon toasted sesame seeds and toss again.

6. Taste and adjust quickly: add a pinch more gochugaru for heat, a little more sugar if you want it sweeter, or another splash of soy if it needs salt, its easy to tweak.

7. Let the salad rest in the fridge at least 10 minutes so flavors meld, but you can serve right away if you cant wait.

8. Before serving give it one last toss, garnish with an extra pinch of sesame seeds and scallion if you like, and enjoy this crunchy cold side dish.

Equipment Needed

1. Cutting board, for slicing cucumbers and scallions
2. Sharp chef’s knife, makes thin even slices
3. Large mixing bowl, to salt, drain and toss the cucumbers
4. Small bowl plus whisk or fork, to mix the dressing
5. Measuring spoons, for salt, sugar, gochugaru, sesame oil and fish sauce
6. Kitchen towel or paper towels, to press or pat the cucumbers dry
7. Garlic press or small paring knife, to mince the garlic
8. Tongs or salad/spoon, for tossing and serving

FAQ

Easy Korean Cucumber Salad Recipe Substitutions and Variations

• Soy sauce or tamari: swap with coconut aminos for a gluten free, less salty option, or use low sodium soy; use about the same amount and add a pinch of salt if it tastes weak.
• Rice vinegar: apple cider vinegar, white wine vinegar, or a squeeze of lime/lemon work fine; use equal parts, then taste and tweak.
• Gochugaru (Korean red pepper flakes): if you dont have it use crushed red pepper flakes or a pinch of cayenne, but start with about half the amount since those can be hotter; smoked paprika plus a little cayenne gives more depth if you want milder heat.
• Toasted sesame oil: sub toasted walnut oil or peanut oil for nuttiness, or use a neutral oil (canola/olive) plus an extra teaspoon of toasted sesame seeds to get that sesame flavor back.

Pro Tips

1. Salt then squeeze, but don’t overdo it. Pull out most of the water so the dressing sticks, if they taste too salty rinse them quick and pat dry. Too soggy and the salad turns limp, too dry and it wont absorb flavor.

2. Toast the sesame seeds and warm the sesame oil for a few seconds in a pan to wake up the nutty flavor before adding them. A little extra aroma goes a long way and makes the salad taste way fresher.

3. Keep the dressing separate if you want the cucumbers super crunchy later. Toss just a bit right away so they get some flavor, then add the rest right before serving. If you mix it all and chill overnight they’ll get soft.

4. Taste as you go and tweak small amounts at a time. Add a pinch more sugar to tame vinegar, a splash more soy for salt, or an extra pinch of gochugaru for heat. If you use fish sauce be sparing, it boosts umami fast.