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Refreshing Korean Cucumber Salad

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.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 15 minutes
Total Time 35 minutes
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.