What are the key ingredients in Korean cucumber salad?

The essentials include thinly sliced cucumbers, rice vinegar, soy sauce, sesame oil, garlic, and sugar. For heat, chili oil or gochugaru (Korean red pepper flakes) is added. Green onions and sesame seeds are optional but add great texture and flavor.

Can I make Korean cucumber salad in advance?

Yes, but it’s best served within 24 hours for peak freshness. To prep ahead, store the cucumbers and dressing separately. Combine them about 30 minutes before serving and chill to let the flavors meld.

Is Korean cucumber salad spicy?

It can be! The traditional version has a mild kick from chili oil or gochugaru, but you can easily adjust the spice level. To make it kid-friendly or mild, simply reduce or omit the chili ingredients.

What dishes pair well with Korean cucumber salad?

It’s perfect with grilled meats, rice bowls, tofu, or anything rich and savory. Try it with dishes like bulgogi, BBQ chicken, or even tucked inside lettuce wraps. It also makes a crisp topping for noodle bowls or wraps.

Korean Cucumber Salad Recipe – 5-Minute Fresh Side Dish You’ll Love

Description

This crisp and flavorful Korean cucumber salad is a refreshing side dish made with thinly sliced cucumbers, sesame oil, garlic, rice vinegar, and optional chili oil for a kick. It’s quick, easy, and packed with zesty flavor—perfect for BBQs, rice bowls, or a light snack.

Ingredients

Scale

5 mini cucumbers (or 2–3 regular cucumbers)

1 tsp salt

1.5 tsp soy sauce (or coconut aminos for gluten-free)

1 tsp minced garlic

3 tbsp rice vinegar

2–3 tsp chili oil (optional for spice)

3 tsp sugar

1 tsp sesame oil

2 tsp sesame seeds (optional)

3 tbsp green onions, diced (optional)

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Instructions

1. Slice cucumbers thinly or spiralize them for a fun twist.

2. Toss cucumber slices with salt and let them sit for 10 minutes.

3. Rinse cucumbers and pat dry with paper towels.

4. In a bowl, mix rice vinegar, soy sauce, garlic, sugar, sesame oil, and chili oil.

5. Add cucumbers to the dressing and toss to coat evenly.

6. Chill for 20–30 minutes in the refrigerator.

7. Garnish with green onions and sesame seeds before serving.

Notes

For best texture, don’t skip salting and drying the cucumbers.

Adjust chili oil to your preferred spice level.

Great served with grilled meats, rice bowls, or tofu.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-Cook
Cuisine: Korean

Nutrition

Serving Size: 1 cup
Calories: 67
Sugar: 6g
Sodium: 1252mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg