There’s nothing quite like the snap of a freshly sliced cucumber, especially when it’s tossed in a tangy dressing that dances on your taste buds. As summer approaches, I often find myself craving light and refreshing dishes, and this Korean Cucumber Salad has become my go-to recipe. Imagine a crunchy medley of seedless cucumbers, bathed in a garlicky sesame vinaigrette, bringing a perfect balance of mild heat and nutty sweetness to your plate.
I first encountered this salad while dining at a local Korean BBQ restaurant, where it was served alongside sizzling grilled meats. The way it lightened the heavier flavors of the meal was nothing short of brilliant! Now, I whip it up at home in no time, spending more moments savoring the flavors rather than worrying about complicated preparations. Whether you’re looking for a quick side for your summer cookouts or trying to spice up your weeknight meals, this vegan, no-cook delight is bound to become a staple in your kitchen. Let’s jump right into creating this refreshing dish that’s effortlessly delicious!
Why is Korean Cucumber Salad a Must-Try?
Crisp and Refreshing: This salad boasts the perfect crunch from seedless cucumbers, making it a delightful addition to any summer meal.
Quick Preparation: In just 20 minutes, you can whip up this no-cook dish without breaking a sweat.
Versatile Flavor Profiles: Adjust the spiciness by modifying the gochugaru, catering to your taste preferences.
Healthy Choice: Loaded with hydration and low in calories, it’s guilt-free eating that leaves you feeling energized.
Crowd-Pleasing Side: Pair it with grilled meats or use it as a zesty topping for rice bowls to impress family and friends.
For more inventive ideas, check out our variations to customize this salad to your liking!
Korean Cucumber Salad Ingredients
• Get ready for a refreshing delight!
For the Salad
- Cucumbers – The star of the dish; opt for seedless varieties like Persian or English for a crisp bite.
- Salt – Essential for drawing out moisture, ensuring a crunchier salad.
- Chopped Green Onions – A splash of color and sharpness; easily replaced with chives if you prefer.
For the Dressing
- Rice Vinegar – Provides a zesty kick; typically doesn’t require substitutions for authentic flavor.
- Sesame Oil – Ensures a nutty depth; consider light oils for a different twist on this Korean cucumber salad.
- Minced Garlic – Infuses aromatic goodness; substitute with garlic powder in a pinch.
- Sugar – Balances the tanginess; honey or another sweetener can serve as alternatives.
- Gochugaru – Adds mild heat and beautiful color; adjust or omit for a milder taste.
- Sesame Seeds – Perfect for garnish and extra texture; poppy seeds are a great substitute if needed.
This collection of ingredients will help you create a vibrant and flavor-packed Korean cucumber salad that will be the highlight of your summer meals!
How to Make Korean Cucumber Salad
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Slice the Cucumbers: Begin by thinly slicing the seedless cucumbers and tossing them in a bowl with salt. Let them sit for about 15–20 minutes to draw out some moisture while enhancing their crunch.
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Drain and Dry: Next, drain the cucumbers in a colander and gently pat them dry with a paper towel. This step ensures your salad remains crisp and not soggy.
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Whisk the Dressing: In a separate bowl, whisk together the rice vinegar, sesame oil, minced garlic, sugar, and gochugaru until the sugar completely dissolves. The mixture should smell inviting and fragrant!
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Combine: Add the drained cucumbers to the dressing and gently toss until they are evenly coated. The cucumbers should glisten with that tasty vinaigrette goodness!
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Garnish and Serve: Before serving, sprinkle with sesame seeds and chopped green onions for a pop of color and extra flavor. Enjoy this fresh, crunchy delight!
Optional: Add thinly sliced radish for an extra crunch!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Korean Cucumber Salad
- Room Temperature: Best enjoyed immediately after making; if left out, consume within 2 hours to ensure freshness and quality.
- Fridge: Store leftovers in an airtight container for up to 3 days. The salad may soften over time, so consider rehydrating with a splash of rice vinegar before serving.
- Freezer: Not recommended for freezing, as the cucumbers will lose their crispness and texture once thawed. Enjoy fresh for the best experience!
- Reheating: This salad is served cold and does not require reheating; simply give it a gentle toss before serving to refresh the flavors.
Korean Cucumber Salad Variations
Feel free to make this refreshing dish your own with these simple customizations that will enhance your culinary experience!
- Spicy Kick: Add more gochugaru or swap it for chili flakes to elevate the heat level to your liking. A touch more spice can transform the flavor profile beautifully.
- Crispy Radishes: Incorporate thinly sliced radishes for an extra crunch and a peppery zing that complements the sweet and tangy flavors. They create a delightful texture contrast!
- Colorful Bell Peppers: Toss in sliced bell peppers for a pop of color and added sweetness that pairs wonderfully with the cucumbers. It’s a fun visual and a flavor boost!
- Herbaceous Twist: Introduce fresh cilantro or mint to this salad for a fragrant aroma and bright flavor that refreshes the palate. Herbs lighten the dish even more!
- Nutty Variation: Sprinkle in some chopped peanuts or walnuts for a nutty taste and added crunch that enhances the overall texture of the salad. It’s a unique twist that families will love!
- Fruit Fusion: Add cubed mango or pineapple for a tropical sweetness that beautifully contrasts the savory elements. This fruity addition surprisingly complements the salad!
- Creamy Alternative: Drizzle with a vegan mayo or a dollop of Greek yogurt if you’re seeking a creamier dressing variation. It adds richness without losing its refreshing nature.
- Onion Zip: Include thinly sliced red onion for an additional layer of sharpness, enhancing flavor while providing a satisfying crunch. This simple addition elevates each bite!
Customize your Korean cucumber salad and enjoy all the delightful twists that make it truly yours!
Expert Tips for Korean Cucumber Salad
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Timing Matters: Mix the salad just a few minutes before serving to keep the cucumbers crisp and prevent them from becoming soggy.
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Salting Technique: Don’t over-salt the cucumbers; just enough to draw moisture. Too much salt can lead to a watery salad.
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Spice Control: Adjust the amount of gochugaru based on your spice preference. You can always start with a small amount and add more to taste.
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Add Texture: For an interesting twist, thinly slice radishes into the salad, giving an added crunch and a delightful peppery flavor.
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Stay Chilled: Serve the salad chilled for the most refreshing experience, especially during hot summer days. Enjoy this Korean cucumber salad as a cool complement to your meals!
Make Ahead Options
These Korean Cucumber Salad components are perfect for busy home cooks looking to save time during meal prep! You can slice the cucumbers and toss them with salt up to 24 hours in advance, allowing them to drain in the refrigerator overnight to maintain that satisfying crunch. Additionally, you can whisk together the dressing (rice vinegar, sesame oil, garlic, sugar, and gochugaru) and store it in an airtight container for up to 3 days. When you’re ready to serve, simply combine the prepped cucumbers with the dressing, giving it a gentle toss to coat and garnish with sesame seeds and green onions. This way, you can enjoy a refreshing, flavorful Korean Cucumber Salad with minimal last-minute effort!
What to Serve with Korean Cucumber Salad?
Imagine the delightful crunch of cucumbers paired with an array of vibrant, flavorful companions to create a perfect summer meal.
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Grilled Chicken Skewers: Juicy, marinated chicken skewers are a deliciously savory option that balances the refreshing taste of the salad.
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Korean BBQ Beef: The rich, smoky flavors of tender bulgogi or grilled short ribs make for a mouthwatering combination, enhancing the meal’s overall appeal.
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Steamed Jasmine Rice: Fluffy rice acts as a perfect base for soaking up the tangy dressing of the salad, creating a harmonious blend of flavors.
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Pork Belly Tacos: Crispy pork belly tucked in warm tortillas offers a satisfying contrast to the crispiness of the salad, delighting your palate.
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Spicy Kimchi: A side of spicy kimchi adds a layer of heat and depth, creating an exciting blend of textures and flavors perfect for adventurous eaters.
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Tempura Vegetables: Lightly battered and fried veggies bring a crispy texture that pairs wonderfully with the cool, crunchy cucumber salad.
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Chilled Soba Noodles: These refreshing noodles served cold, drizzled with sesame sauce, complement the lightness of the salad beautifully.
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Tropical Fruit Salad: For dessert, fresh fruits like mango and pineapple provide a sweet, juicy finish that will linger on your taste buds, leaving you satisfied and refreshed.
Korean Cucumber Salad Recipe FAQs
What type of cucumbers should I use for Korean cucumber salad?
Opt for seedless varieties like Persian or English cucumbers. They provide a crisp bite and are perfect for enhancing the salad’s refreshing qualities.
How should I store leftover Korean cucumber salad?
Store leftovers in an airtight container in the fridge for up to 3 days. To refresh the salad before serving, a splash of rice vinegar is great to rehydrate and boost flavors.
Can I freeze Korean cucumber salad?
Freezing is not recommended. The cucumbers will lose their lovely crispness and texture when thawed, so it’s best to enjoy this salad fresh for optimal taste!
What should I do if my cucumber salad becomes soggy?
If your salad gets soggy, try gently draining excess liquid. You can also freshen it up by stirring in a little extra dressing or a splash of rice vinegar for added flavor.
Are there any common allergens in this recipe I should know about?
This salad is naturally vegan and gluten-free, but if you’re serving it to others, double-check for sesame allergies, as sesame oil and seeds are used in the dressing.
How can I make this salad spicier?
To amp up the heat in your Korean cucumber salad, increase the amount of gochugaru. Start with a small additional sprinkle, and taste as you go to achieve your desired spice level.
Korean Cucumber Salad: Refreshing Crunch for Hot Days
Ingredients
Equipment
Method
- Slice the seedless cucumbers and toss them in a bowl with salt. Let sit for about 15–20 minutes.
- Drain the cucumbers in a colander and pat dry with a paper towel.
- Whisk together rice vinegar, sesame oil, minced garlic, sugar, and gochugaru until the sugar dissolves.
- Add the drained cucumbers to the dressing and toss until evenly coated.
- Sprinkle with sesame seeds and chopped green onions before serving.