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Korean Cucumber Salad

A quick and refreshing Korean Cucumber Salad that serves as a delightful side dish, perfect for any meal.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine Asian, Korean
Servings 4 servings
Calories 80 kcal

Ingredients
  

For the salad

  • 2 large large cucumbers (Korean or Persian) Korean cucumbers preferred for their crisp texture.
  • 1 teaspoon salt

For the dressing

  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce Or use coconut aminos for a gluten-free option.
  • 1 tablespoon chili flakes Or gochugaru for a more authentic flavor.
  • 1 teaspoon sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds
  • 2 pieces green onions, finely chopped
  • 1 clove garlic, minced (optional) Add if desired for extra flavor.

Instructions
 

Preparation

  • Wash and slice the cucumbers into thin rounds.
  • Place the sliced cucumbers in a bowl and sprinkle with salt, tossing gently. Let them sit for about 10 minutes.
  • Prepare the dressing by mixing rice vinegar, soy sauce, chili flakes, sugar, sesame oil, and garlic in a separate bowl.
  • After 10 minutes, rinse the salted cucumbers under cold water, then drain and pat them dry.
  • Combine the cucumbers with the dressing and toss well. Add the sesame seeds and chopped green onions.
  • Let the salad marinate for at least 5 minutes before serving.

Notes

Store in an airtight container in the fridge for up to 3 days. Best enjoyed fresh and cold, avoid reheating. Adjust spiciness by varying the chili flakes.
Keyword Cucumber Salad, Healthy side dish, Korean Salad, No-Cook Recipe, Quick Salad