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KOREAN CUCUMBER SALAD centered hero view, clean and uncluttered
Yesica Andrews

Korean Cucumber Salad Easy Fresh Recipe for Busy Nights

Enjoy a vibrant and refreshing Korean Cucumber Salad that's perfect for an easy dinner or a quick weeknight meal. This fresh side dish combines crisp cucumbers with a flavorful, spicy dressing, making it an ideal choice for family dinners or anytime you want a fast and tasty salad recipe.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 100
Ingredients Method Notes

Ingredients
  

  • 2 large cucumbers (Korean or Persian)
  • 1 teaspoon salt
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon chili flakes (or gochugaru for authentic flavor)
  • 1 teaspoon sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds
  • 2 green onions, finely chopped
  • 1 garlic clove, minced (optional)

Method
 

  1. Rinse the cucumbers well and slice them thinly into rounds or half-moons as you like.
  2. Put the cucumber slices into a bowl, sprinkle with salt, and toss to mix. Let them rest for around 10 minutes to draw excess water out.
  3. In a different bowl, whisk together the rice vinegar, soy sauce, chili flakes, sugar, sesame oil, and minced garlic if you choose to include it until the sugar dissolves.
  4. Drain the cucumbers and rinse with cold water to remove some saltiness, then gently pat them dry with a towel.
  5. Pour the dressing over the cucumbers and toss everything together so each slice is coated evenly.
  6. Add the chopped green onions and sprinkle sesame seeds on top, then stir gently to blend the flavors.
  7. For the best taste, chill the salad in the fridge for about 20 minutes before serving to let the flavors combine nicely.

Notes

  • For a milder version, reduce the chili flakes or omit the garlic. This salad keeps well in the refrigerator for up to 2 days. Serve chilled as a crisp, refreshing side dish to complement your main meal.