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Delicious Korean Cucumber Salad served in a bowl with fresh cucumbers and spices.

Korean Cucumber Salad

A crunchy, tangy salad made with fresh cucumbers, garlic, sesame oil, and a simple dressing, perfect as a summer side or banchan.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Korean
Calories: 60
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large cucumbers Use firm, fresh cucumbers for the best crunch.
Dressing
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar Can skip or replace with honey.
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 clove minced garlic
  • 1 teaspoon gochugaru or red pepper flakes Add more for heat.
  • 1 tablespoon toasted sesame seeds
  • 1 thinly sliced green onion

Method
 

Preparation
  1. Wash and dry the cucumbers, slice thin, or cut into bite-size pieces.
  2. Lightly salt the cucumbers, toss, and let sit for 10 minutes. Drain extra water and pat dry.
Mixing the Dressing
  1. In a bowl, mix rice vinegar, sugar, soy sauce, sesame oil, minced garlic, and gochugaru/red pepper flakes.
  2. Add toasted sesame seeds and sliced green onion.
Combine
  1. Toss the cucumbers with the dressing until well coated.
  2. Taste and add more salt, vinegar, or pepper if needed.
  3. Let chill for 10 to 15 minutes to allow flavors to meld, then serve.

Notes

Make the salad shortly before serving to keep cucumbers crisp. Toast sesame seeds in a dry pan for a few minutes to enhance flavor.