Easy Korean Cucumber Salad Recipe

I present my Korean Cucumber Salad, a crisp cold side dish dressed in a simple Asian dressing that can be spicy or slightly sweet.

I first made this Easy Korean Cucumber Salad on a hot night when the idea of turning plain English cucumbers into something electric felt urgent. You might think cucumbers are boring but the crunch surprises you, and a sprinkle of gochugaru gives each bite a quick, bright kick you can control.

I like that it reads fancy but takes two minutes to assemble, like a small kitchen cheat that actually works. It cools you down, makes friends ask for the recipe, and yeah I often make double because it vanishes before the plates hit the table.

Ingredients

• Cucumber: mostly water, low calories, some fiber, crisp refreshing crunch.
• Rice vinegar: bright tang, adds mild sourness, low calorie, balances flavors.
• Light soy sauce: salty umami, adds savory depth, watch the sodium.
• Gochugaru: smoky heat, bright red pepper flavor, adds color and kick.
• Garlic: pungent, aromatic, adds savory bite and depth, offers antioxidants.
• Toasted sesame oil: nutty aroma, small amount goes far, use sparingly.
• Green onion: fresh oniony note, crisp, adds color and mild sharpness.
• Toasted sesame seeds: tiny crunch, nutty flavor, adds texture and pretty look.
• Sugar or honey: adds gentle sweetness, balances vinegar, tames the heat.

Ingredient Quantities

• 2 English cucumbers about 1 lb total
• 1 teaspoon kosher or sea salt
• 1 tablespoon rice vinegar
• 1 tablespoon light soy sauce or tamari
• 1 teaspoon granulated sugar or honey
• 1 to 2 teaspoons gochugaru (Korean red pepper flakes) more if you like it spicy
• 1 garlic clove minced
• 1 teaspoon toasted sesame oil
• 1 green onion thinly sliced
• 1 teaspoon toasted sesame seeds

How to Make this

1. Wash 2 English cucumbers and trim the ends, no need to peel them; slice thin rounds or cut on the bias about 1/8 to 1/4 inch thick so they stay crisp.

2. Put the cucumber slices in a bowl, sprinkle with 1 teaspoon kosher or sea salt, toss to coat and let sit 10 minutes so they release some water.

3. Meanwhile whisk the dressing in a small bowl: 1 tablespoon rice vinegar, 1 tablespoon light soy sauce or tamari, 1 teaspoon granulated sugar or honey (stir until dissolved), 1 to 2 teaspoons gochugaru (add more if you like it spicy), 1 minced garlic clove, and 1 teaspoon toasted sesame oil.

4. After 10 minutes drain the cucumbers in a colander and press or pat them with paper towels or a clean kitchen towel to remove excess liquid; you want them damp not soggy.

5. Put the cucumbers back in the bowl, pour the dressing over them and toss gently but thoroughly so every slice gets coated.

6. Add 1 thinly sliced green onion and toss again, taste and adjust sweetness or heat if needed (a pinch more sugar or another half teaspoon of gochugaru).

7. Let the salad sit in the fridge for at least 5 to 15 minutes to chill and let flavors meld, though you can eat it right away if impatient.

8. Right before serving sprinkle 1 teaspoon toasted sesame seeds on top for crunch and aroma.

9. Tips: if you want extra crunch give the cucumbers a quick ice water bath after salting and before dressing, or use a mandoline to get super thin slices; if it’s too salty rinse briefly then squeeze dry.

10. Store leftovers in an airtight container in the fridge up to 2 days, the cucumbers will soften over time so best eaten same day.

Equipment Needed

1. Cutting board, sturdy enough to slice fast
2. Sharp chef’s knife or a paring knife, whichever you prefer
3. Large mixing bowl for salting and tossing the cucumbers
4. Small bowl and a whisk or fork for the dressing
5. Measuring spoons (tablespoon and teaspoon)
6. Colander or fine mesh sieve to drain the cukes
7. Paper towels or a clean kitchen towel, you’ll use it to press them dry
8. Serving bowl and a spoon or tongs for plating
9. Mandoline (optional) and a large bowl for ice water if you want extra crunchy, super-thin slices

FAQ

Easy Korean Cucumber Salad Recipe Substitutions and Variations

• English cucumbers: try Persian cucumbers, or a regular slicing cucumber (peel and scoop the seeds if it’s watery), or Kirby/pickling cucumbers for extra crunch.
• Rice vinegar: apple cider vinegar or white wine vinegar work well, or a squeeze of fresh lemon juice (use a little less than the vinegar called for).
• Light soy sauce or tamari: low sodium soy sauce is fine, or coconut aminos for a gluten free, slightly sweeter option.
• Gochugaru (Korean red pepper flakes): use crushed red pepper flakes plus a pinch of smoked paprika, or cayenne powder (use less), or a small spoon of gochujang thinned with water or vinegar.

Pro Tips

1. Salt then wait but don’t overdo it — about ten minutes usually gives a nice release of water; if they get limp give them a quick ice water bath to snap them back, then pat dry so the dressing wont get watered down.

2. Slice thickness changes everything. Thinner slices soak up more dressing and feel lighter, thicker slices keep serious crunch. If you want super even thin slices use a mandoline or a very sharp knife and steady the cukes on a towel but watch your fingers.

3. Dryness matters. You want cucumbers damp not soggy, press them with a towel or squeeze gently after draining or the dressing will dilute fast. Dress them right before serving for max crunch unless you actually want them softer.

4. Finish and balance at the end. Toast the sesame seeds and add them just before serving for real aroma and crunch, taste the salad and tweak with a little extra rice vinegar or a pinch of sugar or honey if it tastes flat, and add more gochugaru only after tasting since the heat builds as it sits.