If you are craving a dish that is vibrant, refreshing, and bursting with personality, then you are going to love this Korean Cucumber Salad Recipe. It masterfully balances spicy, tangy, and subtly sweet flavors all wrapped up in crisp cucumber slices, making it an unforgettable side that livens up any meal. Whether you’re gearing up for a picnic or just want a quick and delicious way to brighten your dinner plate, this salad delivers that addictive crunch and zest with every bite.
Ingredients You’ll Need
This recipe calls for a handful of simple, yet essential ingredients that each play a key role in building the salad’s iconic flavor and satisfying texture. From the cooling crunch of the cucumber to the fiery kick of gochugaru, every component complements the next perfectly.
- English cucumber: Choose a large seedless one for that perfect crisp texture without extra wateriness.
- Gochugaru (Korean red chili flakes): Provides smoky heat and vibrant color; adjust quantity to taste.
- Rice vinegar: Adds bright acidity that wakes up the palate and balances the spice.
- Granulated sugar: Just enough sweetness to round out the tang and heat harmoniously.
- Garlic: Minced fresh garlic gives a punchy aroma and depth.
- Sesame oil: A little drizzle infuses the salad with a toasty, nutty flavor.
- White sesame seeds: For garnish, offering a delicate crunch and visual appeal.
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. Mix everything well until you get a loose, even paste. This dressing is where all the bold flavors come together to create that classic Korean spicy-sour profile, so take your time blending it thoroughly.
Step 2: Add the Cucumbers
Add your medium-thin sliced cucumbers to the bowl containing the dressing. Using your hands (latex gloves recommended to protect your skin), gently massage and toss the cucumbers so every slice is thoroughly coated with the flavorful paste. This step not only ensures even flavor distribution but also helps soften the cucumbers slightly for an ideal texture.
Step 3: Chill
Pop your salad into the refrigerator for about 30 minutes. This chilling period is crucial as it allows the cucumbers to soak up the dressing fully while the flavors meld and deepen. It’s the magic behind that standout Korean Cucumber Salad Recipe taste that keeps everyone coming back for more.
Step 4: Serve
When you’re ready, transfer your salad to a serving platter or bowl and sprinkle generously with white sesame seeds. These little seeds add not just crunch but a visual sprinkle of elegance. Enjoy it immediately for the freshest texture and zingy flavor, perfect for any occasion!
How to Serve Korean Cucumber Salad Recipe
Garnishes
Beyond the white sesame seeds, feel free to add finely sliced scallions, a few sprigs of fresh cilantro, or even a drizzle of extra sesame oil for added aroma. These simple garnishes elevate the salad’s look and amplify its taste.
Side Dishes
This Korean Cucumber Salad pairs beautifully with grilled meats like bulgogi or Korean BBQ, but it’s just as fantastic alongside steamed rice bowls, tofu dishes, or even as a zesty counterpoint to creamy sandwiches. Its bright, piquant notes make it an ideal companion to richer main courses.
Creative Ways to Present
For a fun twist, serve the salad in individual small glass jars or elegant bowls to highlight its vivid color. You can also layer it over a bed of shredded cabbage or mix it with fresh herbs like mint and basil for an imaginative fusion take. Presentation is key to making this salad a star on your table!
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Korean Cucumber Salad Recipe should be stored in an airtight container in the refrigerator. It’s best enjoyed within 1 to 2 days to maintain its crispness and vibrant flavor before the cucumbers start to lose their crunch.
Freezing
Freezing is not recommended for this salad. Cucumbers have a high water content that leads to sogginess upon thawing, and the texture along with the dressing will become unappealing once frozen.
Reheating
This salad is meant to be eaten cold or at room temperature. Reheating will diminish its refreshing qualities and alter the texture, so it’s best to avoid warming it up. If you want a quick refresh, simply give it a gentle stir before serving.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Yes, you can, but English cucumbers are preferred because they have fewer seeds and thinner skin, which helps maintain the crisp texture without bitterness or excess water.
How spicy is this salad?
The heat mainly comes from gochugaru, which has a moderate level of spice with a smoky flavor. If you prefer less heat, start with 1 tablespoon and adjust according to taste.
Can I make this salad vegan?
Absolutely! This entire Korean Cucumber Salad Recipe is naturally vegan since it contains only plant-based ingredients, making it suitable for all diets.
Is there a substitute for gochugaru?
If you can’t find gochugaru, you can substitute it with a combination of smoked paprika and chili flakes, though the flavor won’t be quite the same. The unique smokiness of gochugaru is what makes this recipe special.
What if I don’t have rice vinegar?
Rice vinegar provides mild acidity and sweetness, but you can substitute it with apple cider vinegar or white wine vinegar, just be sure to use a slightly smaller amount to avoid overpowering the salad.
Final Thoughts
Giving this Korean Cucumber Salad Recipe a try is like inviting a refreshing burst of flavor into your kitchen with minimal effort and maximum delight. It’s vibrant, crunchy, and perfectly balanced, making it a side dish you will return to time and again. I encourage you to whip up this salad soon and watch it become a staple in your meals and a favorite among your friends and family.
Print
Korean Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
- Diet: Gluten Free
Description
This Korean Cucumber Salad features crisp, refreshing cucumber slices coated in a spicy, tangy dressing made from gochugaru, rice vinegar, garlic, and sesame oil. It’s a quick and vibrant side dish perfect for adding a burst of Korean flavor to any meal, with a cooling bite balanced by a mild heat.
Ingredients
Salad
- 1 large seedless English cucumber, sliced medium-thin (about 1/4 – 1/2 inch thick)
Dressing
- 2 tablespoons gochugaru (Korean red chili flakes)
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 3 cloves garlic, minced
- 1/2 teaspoon sesame oil
Garnish
- 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 thoroughly until a loose, even paste forms that will evenly coat the cucumbers.
- Add the Cucumbers: Add the medium-thin sliced cucumbers to the bowl with the dressing. Using your hands (latex gloves recommended to protect your skin from the chili flakes), massage and mix the cucumbers thoroughly so that each slice is evenly coated with the flavorful dressing.
- Chill: Cover the bowl and let the salad chill in the refrigerator for about 30 minutes. This resting period allows the cucumbers to absorb the dressing and the flavors to meld beautifully, enhancing the overall taste and texture.
- Serve: Transfer the chilled salad to a serving platter or bowl. Garnish generously with white sesame seeds for a nutty crunch and visual appeal. Serve immediately for the freshest, crispest experience.
Notes
- Use seedless English cucumbers for best texture and less bitterness.
- If you prefer less heat, reduce the amount of gochugaru or substitute with a milder chili flake.
- For an extra kick, add a splash of soy sauce or a sprinkle of chopped green onions.
- Be sure to chill the salad sufficiently to allow flavors to develop fully.
- Consume within 24 hours for optimal freshness.
