If you’re craving something fresh, spicy, and incredibly satisfying, look no further than this delightful Korean Cucumber Salad Recipe. It’s a vibrant blend of crisp cucumbers tossed in a tangy, mildly spicy dressing that wakes up your taste buds with every bite. Perfectly balanced with the punch of garlic, the subtle warmth of sesame oil, and a pop of fiery gochugaru, this salad is not only a fantastic side dish but also a refreshing palate cleanser that feels like a breath of fresh Korean-inspired flavor on your plate.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential to creating the perfect Korean Cucumber Salad Recipe. Each one brings something special—whether it’s brightness, heat, or texture—that makes this salad pop with authentic character.
- 1 large seedless English cucumber, sliced medium-thin: Crisp and juicy, the cucumber is the star of this recipe and needs to be sliced just right for maximum crunch and dressing absorption.
- 2 tablespoons gochugaru (Korean red chili flakes): This mild chili powder adds the signature kick and gorgeous red color without overwhelming the salad.
- 2 tablespoons rice vinegar: This brings a delicate tanginess that brightens the flavors and balances the spice beautifully.
- 1 tablespoon granulated sugar: A touch of sweetness that rounds out the acidity and heat, creating a harmonious taste.
- 3 cloves garlic, minced: Fresh garlic infuses the salad with aromatic depth and a slight pungency that complements the cucumbers perfectly.
- 1/2 teaspoon sesame oil: Just a small amount adds a warm, nutty undertone that amps up the salad’s authentic Korean essence.
- White sesame seeds, for garnish: They add a lovely toasty crunch and make the salad look irresistibly inviting on the plate.
How to Make Korean Cucumber Salad Recipe
Step 1: Prepare the Dressing
Start by combining gochugaru, rice vinegar, granulated sugar, minced garlic, and sesame oil in a large mixing bowl. Stir everything together until you get a loose, even paste. This dressing is where all the flavors begin to marry, so take a moment to appreciate the lovely aroma and the vibrant red color coming together.
Step 2: Add the Cucumbers
Add the medium-thin cucumber slices to the bowl with your dressing. Wearing latex gloves (highly recommended to protect your hands from the chili flakes), massage the dressing into the cucumbers gently but thoroughly. The goal is to coat every slice evenly, allowing the cucumbers to soak up that fantastic flavor and start to soften slightly without losing their crunch.
Step 3: Chill
Transfer the bowl to the refrigerator and let your salad chill for about 30 minutes. This resting time allows the cucumbers to absorb the tangy, spicy dressing fully. The flavors will deepen, and the texture will become even more enjoyable when served cold and crisp.
Step 4: Serve
When ready, transfer the salad to a serving platter or bowl. Generously sprinkle white sesame seeds on top to add an appealing texture and a touch of nuttiness. Serve immediately for the best fresh crunch and vibrant flavor experience that truly captures the soul of the Korean Cucumber Salad Recipe.
How to Serve Korean Cucumber Salad Recipe
Garnishes
While the white sesame seeds are a classic finish, you can elevate the presentation by adding finely chopped green onions or a few thin slices of fresh chili for extra color and zing. These garnishes not only look pretty but also complement the salad’s bold flavor profile wonderfully.
Side Dishes
This Korean Cucumber Salad Recipe pairs beautifully with grilled meats like bulgogi or Korean BBQ ribs. It also makes a refreshing side to balance heavier dishes, such as fried chicken or spicy stews, by cutting through the richness with its crispness and tang.
Creative Ways to Present
For a fun twist, serve this salad on individual lettuce cups to make bite-sized appetizers, or toss it into a bibimbap bowl for an added layer of texture and freshness. You can also roll it up with rice paper as a crunchy filling for light summer rolls, adding a unique fusion flare.
Make Ahead and Storage
Storing Leftovers
Leftover Korean Cucumber Salad can be stored in an airtight container in the fridge for up to two days. Keep in mind that cucumbers release water over time, so the salad might become a bit soggier the longer it sits, but the flavors will remain delicious.
Freezing
Freezing is not recommended for this salad because cucumbers have a high water content that will break down and become mushy once thawed, compromising the texture and freshness that make this recipe so delightful.
Reheating
This salad is meant to be enjoyed cold or at room temperature. Reheating is not necessary and can diminish the crisp texture and fresh flavors, so it’s best eaten straight from the fridge after chilling.
FAQs
Can I use regular cucumbers for this recipe?
While English cucumbers are preferred for their thin skin and fewer seeds, you can use regular cucumbers if needed. Just peel them and scoop out the seeds to avoid excess bitterness and moisture.
How spicy is this Korean Cucumber Salad Recipe?
The spiciness mainly depends on the amount and type of gochugaru used. It offers a moderate heat level that warms the palate without overwhelming it, but you can adjust the chili flakes to suit your spice tolerance.
Is this salad vegan and gluten-free?
Absolutely! This Korean Cucumber Salad Recipe contains no animal products and naturally uses gluten-free ingredients, making it perfect for vegan and gluten-free diets.
Can I prepare this salad in advance?
You can prepare the dressing and cucumbers ahead of time, but for the best crispness, it’s ideal to combine and chill it no earlier than a few hours before serving.
What can I substitute for gochugaru?
If you can’t find gochugaru, try using crushed red pepper flakes but in smaller amounts, as they tend to be spicier. Adjust to taste and consider adding a touch of smoked paprika for a similar color and mild smokiness.
Final Thoughts
This Korean Cucumber Salad Recipe is an absolute joy to make and even more delightful to eat. It’s simple, vibrant, and packed with layers of flavor that will make you want to reach for seconds every time. So why wait? Grab those cucumbers, mix up the zesty gochugaru dressing, and bring a fresh slice of Korean cuisine right to your table today!
Print
Korean Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Gluten Free
Description
A refreshing Korean cucumber salad featuring crisp English cucumbers coated in a spicy, tangy dressing made with gochugaru, rice vinegar, garlic, and sesame oil, perfect as a light side dish or appetizer.
Ingredients
Salad Ingredients
- 1 large seedless English cucumber, sliced medium-thin (about 1/4 – 1/2 inch thick)
Dressing Ingredients
- 2 tablespoons gochugaru (Korean red chili flakes)
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 3 cloves garlic, minced
- 1/2 teaspoon sesame oil
- White sesame seeds, for garnish
Instructions
- Prepare the Dressing: In a large mixing bowl, combine gochugaru, rice vinegar, granulated sugar, minced garlic, and sesame oil. Mix well until a loose, even paste forms, ensuring all ingredients are thoroughly incorporated.
- Add the Cucumbers: Add the medium-thin sliced cucumbers to the bowl with the dressing. Using your hands (latex gloves recommended for spice protection), massage and mix thoroughly so every cucumber slice is evenly coated with the dressing.
- Chill: Place the salad in the refrigerator and let it chill for about 30 minutes. This resting time allows the flavors to meld beautifully and the cucumbers to absorb the tangy, spicy dressing.
- Serve: Transfer the chilled salad to a serving platter or bowl. Garnish generously with white sesame seeds for added texture and a nutty flavor. Enjoy immediately for the freshest taste and crunch.
Notes
- Use latex gloves when mixing to avoid irritation from gochugaru and garlic.
- Adjust the amount of gochugaru based on your desired spice level.
- For a milder version, substitute gochugaru with paprika or reduce its quantity.
- This salad tastes best when served fresh but can be stored refrigerated for up to 24 hours.
- Use seedless English cucumbers to avoid excess moisture and bitterness.
