If you’re looking for a simple and refreshing side dish, this korean cucumber salad is just the ticket. It’s light, crisp, and can be whipped up in no time!
Offers a quick, refreshing cucumber salad that complements meals, uses simple ingredients, and yields a crisp, low-calorie side option for busy cooks.
Sometimes, I struggle to find quick and healthy options for my meals, especially when I need something that everyone in my family can enjoy. With this recipe, I can make a tasty salad that fits both my dietary needs and the gluten allergies of my family members.
What I love about this salad is that it takes less than five minutes from start to finish. You get that satisfying crunch from the cucumbers and the flexibility to adjust the spice levels. It’s a perfect side dish for those last-minute dinners or when you’re just looking for something refreshing!
If you want to make dinner even more fun, why not pair this salad with some delicious scallion pancakes? They go great together!
Table of contents
Why You Will Love This Recipe
- Fresh and Crisp Texture – The cucumbers keep their crunch, making every bite refreshing. You won’t have to worry about a soggy salad here.
- Light and Flavorful – This salad’s a delightful mix of sweet and savory notes, ensuring you enjoy a burst of fresh flavors without being heavy.
- Quick and Simple – With prep taking less than five minutes, it’s a lifesaver for those last-minute meals when you need a quick side.
- Easy Storage – Store it in the fridge for a few days, and it’s still delicious. Just add green onions and sesame seeds for a quick refresh.
Korean Cucumber Salad Recipe
- Prep Time: 4 minutes
- Cool Time: 1 minute
- Cook Time: 1 minute
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Category: salad
- Method: mixing
- Cuisine: Korean
- Diet: gluten free, vegan
Description
Quick and easy Korean cucumber salad with a tangy dressing that brings out the best flavors of fresh cucumbers.
Ingredients
- 1 cucumber (Japanese, English, Persian, or Pickling) – about 1 1/2 cup sliced
- 1 Tbsp soy sauce (Jin Ganjang)
- 2 Tbsp rice vinegar
- 1 Tbsp sugar
- 1/2 tsp Korean red chili powder
- 1/4 tsp sesame seeds
- 2 green onions, chopped
Instructions
- Mix the Dressing: Start by whisking together your soy sauce, vinegar, and chili powder in a bowl. You will notice a tangy aroma as the ingredients blend. This mixture gives the salad its flavor boost. Be careful not to go too heavy on the chili right away; you can always add more later!
- Salt the Cucumbers: Sprinkle some salt over your cucumbers and let them sit for a bit. You will see moisture start to release, which helps keep the salad crisp and prevents it from becoming too watery later. Just do not over-salt to avoid an overly salty salad!
- Toss It All Together: Add the cucumbers to your dressing and gently toss until everything is well coated. The colors will pop, and the dressing should evenly cover the slices. Make sure not to be too rough, or the cucumbers might get mushy.
- Let It Rest: After tossing, let the salad hang out for about 10-15 minutes. During this time, the flavors will mingle, and you will see some of the excess moisture get drawn out again. Just avoid letting it sit too long to maintain the cucumbers’ crunch!
- Adjust to Your Taste: Before serving, take a quick taste and see if you would like to tweak anything. You might want to add a pinch more soy sauce or a dash more chili powder. Tasting as you go is key to achieving the right balance!
Notes
- Storage Tips: Refrigerate for a few days; serve cold, freshening it up with green onions and sesame seeds.
- Expert Tips: If cucumbers feel too watery after dressing, sprinkle them with salt 10 minutes before mixing to draw out excess moisture.
- To adjust flavor, try adding small amounts of soy sauce and vinegar for balance.
- When the chili powder’s heat is uneven, add it slowly while tasting to control spice level.
- Reheating Instructions: This salad is best served cold and does not require reheating.
- Serving Suggestions: Serve with grilled meats, pair with fried rice or noodles, include in a lunchbox with rice and protein.
- Recipe Variations: Add grated carrot for color and sweetness, incorporate sliced radishes for added crunch, or mix in sesame oil for a richer flavor.
- Ingredient Notes: Choose crisp varieties like English or Japanese cucumbers for the best texture. Look for firm cucumbers without soft spots. For soy sauce, Jin Ganjang is recommended for a smoother flavor. If using rice vinegar, apple cider vinegar can serve as a substitute.
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 9g
- Sodium: 468mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Ingredient Notes
- Cucumber: Choose a crisp variety like English or Japanese for the best crunch. Look for firm ones without soft spots for a fresher bite.
- Soy sauce: Go for Jin Ganjang if you can; it gives a smoother, richer flavor. If you’re out, low-sodium soy sauce works too.
- Rice vinegar: This adds a mild tang that’s key to balancing flavors. If you need a substitute, apple cider vinegar can do the trick.
- Sugar: A little sweetness brings everything together! Regular granulated sugar works well, but feel free to try coconut sugar for a different taste.
- Korean red chili powder: This gives the salad a mild kick and a pop of color. If you can’t find it, red pepper flakes could serve as a substitute.
- Sesame seeds: They add a lovely nutty finish. Toasted or raw work, but toasted brings out even more flavor. Either way, don’t skip ’em!
- Green onions: These add a fresh, oniony crunch. Look for green onions with firm stalks and a deep color for the best flavor!
Recipe Tips
- If cucumbers feel too watery after dressing, sprinkle them with salt 10 minutes before mixing to draw out excess moisture.
- When the flavor is lacking, try adjusting the soy sauce and vinegar in small increments to find the right taste.
- If the chili powder’s heat isn’t even, add it slowly while tasting to control the spice level.
- For the freshest taste, serving the salad immediately is best; letting it sit can change the texture.
- If you’re looking for crunch, use English or Persian cucumbers as they tend to hold up well in salads.
Serving Suggestions
This Korean cucumber salad pairs well with grilled meats and adds a refreshing element to BBQs or picnics. Include it in a lunchbox with rice and protein for a quick, satisfying meal option.
You can use this salad as a side dish for fried rice or noodles, enhancing your meal with crisp textures. Consider serving it alongside other Asian-inspired dishes, making it a versatile addition to various meals.
Recipe variations
- You can use 1 ½ cups of sliced radishes instead of cucumber for a refreshing crunch and a peppery taste.
- Add 1 tablespoon of sesame oil for a richer flavor, or swap it with 1 tablespoon of chili oil for some extra heat.
- Either mix in grated carrot for sweetness or use sliced bell peppers for color and texture variations.
- For a larger batch, increase the cucumber to 3 cups and double the soy sauce and rice vinegar to maintain flavor.
Save This Recipe!
How to Store?
To keep your korean cucumber salad fresh, follow these storage tips:
Refrigeration: Store the salad in an airtight container in the refrigerator for up to 3 days. This maintains freshness and flavor.
Freezing: For longer storage, freeze the salad in a freezer bag for up to 2 months. Thaw in the refrigerator before serving.
Serving Cold: Serve the salad cold for optimal taste. Freshen it up by adding green onions and sesame seeds just before serving.
Other Recipes You’ll Love
If you enjoyed this korean cucumber salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
