This zesty Korean cucumber salad is a refreshing side dish that’s super quick to make! Packed with crunchy cucumbers, a splash of vinegar, and a hint of spice, it’s perfect for any meal.
You’ll love how easy it is to toss together. Just slice the cucumbers, mix in the seasonings, and let it sit for a bit. I often whip this up while my main dish is cooking—talk about a time-saver!
Ingredients & Substitutions
Cucumbers: English cucumbers work well here, but Korean cucumbers add authenticity. If you can’t find them, any thin-skinned cucumber will do. Just avoid ones with thick seeds for a better texture!
Soy Sauce: For a gluten-free option, you can swap soy sauce for tamari. It delivers a similar flavor without wheat. Personally, I love a low-sodium soy sauce to keep things balanced.
Rice Vinegar: If you don’t have rice vinegar, apple cider vinegar is a good substitute. It’s slightly stronger, so start with a little less and taste as you go!
Korean Red Pepper Flakes (Gochugaru): This unique chili pepper gives a distinct flavor. If you’re sensitive to spice, consider using less, or try a milder chili powder.
Sesame Oil: This ingredient adds a lovely nutty taste. If you need an alternative, light olive oil could work, but it won’t have the same depth. I always opt for toasted sesame oil for more flavor.
How Do I Keep My Cucumber Salad Crisp and Fresh?
A common challenge is keeping the cucumbers from becoming soggy after dressing. The key is salting them first! This step pulls out excess moisture, keeping your salad crunchy. Here’s how:
- Slice the cucumbers and sprinkle them with salt.
- Let them sit for about 10-15 minutes, then drain any excess liquid and gently squeeze to remove more water.
- Make the dressing separately; combine it just before serving to maintain crispness.
Enjoy your fresh salad as a refreshing side at dinner or even a light snack! It’s quick and so satisfying.
Easy Korean Cucumber Salad
Ingredients You’ll Need:
- 2 English cucumbers or 3 Korean cucumbers
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1-2 teaspoons Korean red pepper flakes (gochugaru), adjust to taste
- 1 tablespoon toasted sesame seeds
- 1 clove garlic, minced (optional)
- 1 green onion, finely chopped (optional)
How Much Time Will You Need?
This easy Korean cucumber salad takes about 10-15 minutes to prepare, plus an optional 20-30 minutes of chilling time in the fridge. Letting it chill allows the flavors to come together beautifully!
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Start by washing the cucumbers well. Slice them into thin rounds, about 1/4 inch thick. This gives the salad a nice texture and helps the cucumbers absorb the dressing.
2. Salt the Cucumbers:
Place the sliced cucumbers in a bowl and sprinkle them evenly with salt. Toss them gently to coat all the slices. Let them sit for 10-15 minutes. This step will draw out excess moisture and keep your salad crisp. Trust me; it’s worth the wait!
3. Drain and Squeeze:
After the cucumbers have released their water, drain any extra liquid from the bowl. You can also gently squeeze the cucumber slices to remove even more moisture. This helps prevent the salad from becoming soggy.
4. Make the Dressing:
In a separate small bowl, mix together soy sauce, rice vinegar, sugar, sesame oil, gochugaru (Korean red pepper flakes), and minced garlic if you’re using it. Stir everything until the sugar dissolves and the ingredients are well combined.
5. Combine and Toss:
Pour the dressing over the drained cucumbers and toss gently to coat each slice evenly in that flavorful dressing.
6. Add Toppings:
Sprinkle toasted sesame seeds and finely chopped green onion on top for added flavor and crunch. These little touches make a big difference!
7. Serve or Chill:
Enjoy this refreshing salad right away, or let it sit in the fridge for 20-30 minutes to enhance the flavors. It’s best served chilled and crisp, making it the perfect side dish for any meal!
This easy Korean cucumber salad is deliciously tangy, mildly spicy, and nutty, making it a fantastic addition to your table. Enjoy!
Frequently Asked Questions
Can I Use Other Types of Cucumbers?
Absolutely! While English and Korean cucumbers are preferred for their tenderness and thin skin, any thin-skinned variety will work well. Just avoid thick-skinned cucumbers for the best texture.
How Can I Adjust the Spice Level?
If you prefer a milder flavor, start with just 1 teaspoon of Korean red pepper flakes (gochugaru) and taste the salad before adding more. You can always add extra spice to suit your taste.
Can I Make This Salad Ahead of Time?
You can prepare the salad a few hours in advance! Just follow the recipe up to step 5, then cover and refrigerate. Wait to sprinkle on the sesame seeds and green onions until just before serving to keep them fresh and crunchy.
How Do I Store Leftovers?
Leftover cucumber salad can be stored in an airtight container in the refrigerator for up to 2 days. Just give it a quick stir before serving, as the dressing may settle at the bottom.
