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Korean Cucumber Salad

This Korean Cucumber Salad is a crisp, refreshing, and spicy Korean-inspired side dish made with crunchy cucumbers, sesame oil, garlic, and gochugaru. Perfect as a light appetizer, healthy snack, or flavorful side for rice bowls and BBQ meals.
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Prep Time 15 minutes
Cook Time 0 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Salad
  • 3 –4 Persian cucumbers or 2 English cucumbers
  • 1 tsp salt
  • 2 green onions sliced
  • 1 tsp sesame seeds
  • Dressing
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp gochugaru Korean chili flakes
  • 1 garlic clove minced
  • 1 tsp sugar or honey
  • ½ tsp chili oil optional
  • Optional Add-Ins
  • Thinly sliced onions
  • Carrots
  • Fresh cilantro
  • Crushed peanuts

Method
 

  1. Wash cucumbers and slice into thin rounds or bite-sized pieces.
  2. Place cucumbers in a bowl and sprinkle with salt. Let sit 10–15 minutes.
  3. Drain excess liquid and lightly pat cucumbers dry.
  4. In a small bowl, whisk soy sauce, rice vinegar, sesame oil, gochugaru, garlic, sugar, and chili oil.
  5. Add cucumbers and green onions to a mixing bowl.
  6. Pour dressing over cucumbers and toss well.
  7. Sprinkle with sesame seeds.
  8. Serve immediately or chill before serving.

Notes

  • Persian or English cucumbers work best for crunchy texture.
  • Adjust spice level by changing the amount of gochugaru.
  • Best enjoyed fresh within 24 hours.
  • Great as spicy korean cucumber salad or healthy snacks.
  • Serve chilled for extra refreshing flavor.