Crunchy Korean Cucumber Salad Recipe
This Crunchy Korean Cucumber Salad is a refreshing and vibrant dish featuring thick cucumber slices tossed in a tangy, slightly sweet, and mildly spicy dressing. Enhanced with toasted sesame oil, scallions, and a touch of Gochugaru chili flakes, it’s a perfect light side or appetizer that offers crisp texture and bold flavor. Quick to prepare and easy to customize with optional ingredients like garlic or fish sauce, this salad brings a delightful balance of heat, sweetness, and umami inspired by traditional Korean flavors.
- Prep Time: 35 minutes
- Cook Time: 0 minutes
- Total Time: 35 minutes
- Yield: 5–6 cups 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
Salad
- 4 cups cucumber, sliced into thick rounds or 1/2 moons (English, Japanese, Armenian, or Persian cucumber preferred)
- 1 teaspoon salt
Dressing
- 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
Garnish
- Toasted sesame seeds
- Fresh cilantro
Optional Additions
- 1 garlic clove, finely minced
- 1 teaspoon fish sauce (substitute for soy sauce if using)
- Thinly sliced carrots
- Thinly sliced onions
Instructions
- Salt the cucumbers: Place the cucumber slices in a colander and toss them evenly with 1 teaspoon of salt. Set the colander over a plate or bowl to catch the liquid and allow the cucumbers to drain and soften for 30 minutes. This step helps reduce excess water and gives a crisper texture (optional but recommended).
- Prepare the dressing: In a mixing bowl, whisk together the soy sauce, rice vinegar, sugar (or honey/maple), toasted sesame oil, thinly sliced scallions, and Gochugaru chili flakes. Adjust the amount of chili flakes to your preferred spice level, starting with less and increasing as desired.
- Rinse and dry cucumbers: After 30 minutes, lightly rinse the cucumbers under cold water to remove excess salt. Pat them thoroughly dry using a clean kitchen towel or paper towels to prevent a watery salad.
- Toss the salad: Add the dried cucumber slices to the bowl with the dressing. Gently toss everything together to evenly coat the cucumbers with the flavorful dressing.
- Garnish and serve: Transfer the salad to a serving dish. Sprinkle generously with toasted sesame seeds and freshly chopped cilantro to enhance aroma and flavor. Serve immediately or chilled for a refreshing side dish.
Notes
- Salting the cucumbers helps draw out excess water for a crisper salad but you can skip this step if short on time—the salad remains delicious either way.
- Optional ingredients like minced garlic, fish sauce (to replace soy sauce), or thinly sliced carrots and onions add extra depth and texture.
- Adjust Gochugaru chili flakes according to your preferred spice tolerance; it provides mild heat without overpowering the salad.
- Use thin-skinned, seedless cucumbers like English or Persian cucumbers for the best texture and fewer seeds.
Keywords: Korean cucumber salad, crunchy cucumber salad, Gochugaru salad, Korean side dish, no-cook cucumber salad, sesame cucumber salad
Find it online: https://busyrecipe.com/crunchy-korean-cucumber-salad-recipe/