Refreshing Korean Cucumber Salad

Whip up a vibrant and satisfying side dish with this Refreshing Korean Cucumber Salad. It’s a quick, healthy, and incredibly versatile recipe perfect for adding a burst of flavor and coolness to any meal.

Key Ingredients for Refreshing Korean Cucumber Salad

• 2 large cucumbers (about 1.5 pounds total), preferably English or Persian cucumbers
• 1/2 teaspoon salt, for salting cucumbers
• 1/4 cup rice vinegar (unseasoned)
• 2 tablespoons soy sauce (low-sodium is fine)
• 1 tablespoon granulated sugar
• 1 teaspoon toasted sesame oil
• 1 clove garlic, minced
• 1/2 teaspoon gochugaru (Korean chili flakes), or to taste (optional, for a touch of heat)
• 1 tablespoon toasted sesame seeds, for garnish
• 1 green onion, thinly sliced, for garnish (optional)

How to Make Refreshing Korean Cucumber Salad

This quick and delightful Refreshing Korean Cucumber Salad is incredibly easy to prepare, taking less than 20 minutes from start to finish. Its crisp texture, tangy dressing, and hint of sweetness make it a wonderfully satisfying side that complements a wide array of cuisines, from grilled meats to rice bowls.

Step-by-Step Instructions

1. Prepare the Cucumbers: Wash the cucumbers thoroughly. If using English cucumbers, you can leave the skin on. If using regular cucumbers, you may want to peel them or peel them in alternating stripes for a decorative look. Slice the cucumbers thinly, about 1/8-inch thick. A mandoline slicer is excellent for achieving uniform slices, but a sharp knife works perfectly well.
2. Salt and Drain the Cucumbers: Place the sliced cucumbers in a medium bowl. Sprinkle them with 1/2 teaspoon of salt. Gently toss to coat all the cucumber slices. Let the cucumbers sit for about 10-15 minutes. This step will draw out excess moisture, ensuring the salad remains crisp and doesn’t become watery.
3. Rinse and Squeeze Excess Water: After 10-15 minutes, the cucumbers will have released a significant amount of liquid. Drain the liquid from the bowl. Then, take handfuls of the cucumber slices and gently squeeze out any remaining excess water. This is a crucial step for achieving the perfect crisp texture.
4. Make the Dressing: While the cucumbers are salting, prepare the dressing. In a separate small bowl, whisk together the rice vinegar, soy sauce, granulated sugar, toasted sesame oil, minced garlic, and gochugaru (if using). Stir until the sugar is completely dissolved. Taste and adjust seasonings if necessary.
5. Combine and Chill: Add the squeezed cucumber slices back into the bowl (or a clean one). Pour the prepared dressing over the cucumbers. Toss everything gently to ensure the cucumber slices are evenly coated with the dressing.
6. Garnish and Serve: Sprinkle the toasted sesame seeds and thinly sliced green onion (if using) over the salad. For the best flavor and texture, cover the salad and refrigerate for at least 15-30 minutes before serving. This allows the flavors to meld together.

Why You’ll Love This Refreshing Korean Cucumber Salad

You’ll absolutely adore this Refreshing Korean Cucumber Salad for its incredibly bright and cooling crunch that instantly elevates any meal. Unlike a heavy, creamy potato salad, this dish offers a light yet intensely flavorful experience, packed with a delightful tang from the vinegar and a subtle umami from the soy sauce. Making it at home is also a fantastic money-saver, far more economical than store-bought versions, and you can customize the spice level with the optional gochugaru to suit your personal preference.

The delicate balance of sweet, savory, and slightly sour notes, enhanced by fragrant sesame oil and toasty sesame seeds, makes this salad a true palate pleaser. It’s the perfect counterpoint to rich or spicy main dishes, adding a much-needed freshness without overwhelming your taste buds. Ready in under 20 minutes, it’s the ideal last-minute addition to your dinner table. Give this delightful Refreshing Korean Cucumber Salad a try – your taste buds will thank you!

Storing and Reheating Tips

• Refrigeration: Leftover Refreshing Korean Cucumber Salad can be stored in an airtight container in the refrigerator for up to 2-3 days. The cucumbers will soften slightly over time, but it will still be delicious.
• Freezing: This salad is not recommended for freezing, as the texture of the cucumbers will change significantly upon thawing, becoming watery and mushy.
• Reheating: This salad is best served chilled, so reheating is not typically necessary. If it has been in the refrigerator for a while and you prefer it at room temperature, simply let it sit out for 15-20 minutes before serving.

Final Thoughts

This Refreshing Korean Cucumber Salad is a simple yet profoundly satisfying dish that brings a vibrant zest to your table. Gather your ingredients and give it a go; you’ll be amazed at how easy it is to create such a flavorful and cooling accompaniment.

Refreshing Korean Cucumber Salad

Whip up a vibrant and satisfying side dish with this Refreshing Korean Cucumber Salad. It’s a quick, healthy, and incredibly versatile recipe perfect for adding a burst of flavor and coolness to any meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 0 minutes mins

Chill Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: Korean

Ingredients Equipment Method Notes

Ingredients

  

• 2 large cucumbers about 1.5 pounds total, preferably English or Persian cucumbers
• 0.5 teaspoon salt for salting cucumbers
• 0.25 cup rice vinegar unseasoned
• 2 tablespoons soy sauce low-sodium is fine
• 1 tablespoon granulated sugar
• 1 teaspoon toasted sesame oil
• 1 clove garlic minced
• 0.5 teaspoon gochugaru Korean chili flakes, or to taste (optional, for a touch of heat)
• 1 tablespoon toasted sesame seeds for garnish
• 1 green onion thinly sliced, for garnish (optional)

Equipment

• Mandoline slicer (optional)
• Sharp Knife
• Medium Bowl
• Small Bowl

Method

 

1. Wash the cucumbers thoroughly. If using English cucumbers, you can leave the skin on. If using regular cucumbers, you may want to peel them or peel them in alternating stripes for a decorative look. Slice the cucumbers thinly, about 1/8-inch thick. A mandoline slicer is excellent for achieving uniform slices, but a sharp knife works perfectly well.
   2 large cucumbers
2. Place the sliced cucumbers in a medium bowl. Sprinkle them with 1/2 teaspoon of salt. Gently toss to coat all the cucumber slices. Let the cucumbers sit for about 10-15 minutes. This step will draw out excess moisture, ensuring the salad remains crisp and doesn’t become watery.
   2 large cucumbers, 0.5 teaspoon salt
3. After 10-15 minutes, the cucumbers will have released a significant amount of liquid. Drain the liquid from the bowl. Then, take handfuls of the cucumber slices and gently squeeze out any remaining excess water. This is a crucial step for achieving the perfect crisp texture.
   2 large cucumbers
4. While the cucumbers are salting, prepare the dressing. In a separate small bowl, whisk together the rice vinegar, soy sauce, granulated sugar, toasted sesame oil, minced garlic, and gochugaru (if using). Stir until the sugar is completely dissolved. Taste and adjust seasonings if necessary.
   0.25 cup rice vinegar, 2 tablespoons soy sauce, 1 tablespoon granulated sugar, 1 teaspoon toasted sesame oil, 1 clove garlic, 0.5 teaspoon gochugaru
5. Add the squeezed cucumber slices back into the bowl (or a clean one). Pour the prepared dressing over the cucumbers. Toss everything gently to ensure the cucumber slices are evenly coated with the dressing.
   2 large cucumbers
6. Sprinkle the toasted sesame seeds and thinly sliced green onion (if using) over the salad. For the best flavor and texture, cover the salad and refrigerate for at least 15-30 minutes before serving. This allows the flavors to meld together.
   1 tablespoon toasted sesame seeds, 1 green onion

Notes

Leftover salad can be stored in an airtight container in the refrigerator for up to 2-3 days. Freezing is not recommended.