Description
Korean Cucumber Salad is a crisp, refreshing, and spicy side dish made with crunchy cucumbers, gochugaru chili flakes, and sesame oil. Light, healthy, and ready in just 15 minutes, it’s the perfect balance of salty, tangy, and slightly sweet flavors—ideal for summer dinners, barbecues, or as a fresh Korean banchan.
Ingredients
2 Korean, Kirby, or Persian cucumbers, thinly sliced (about 300 g)
½ tsp (3 g) salt
2 garlic cloves, minced (6 g)
1 green onion, thinly sliced (15 g)
2 tsp (5 g) gochugaru (Korean chili flakes)
2 tsp (10 ml) toasted sesame oil
1 ½ tsp (7 g) brown rice syrup (or sugar/other sweetener)
1 tsp (5 ml) soy sauce or coconut aminos
1 tsp (5 ml) rice vinegar
½ tsp (2 g) toasted sesame seeds
Instructions
Place sliced cucumbers in a bowl and toss with salt. Let sit for 10 minutes to draw out water.
Gently squeeze cucumbers to remove excess liquid, then discard the water.
Add garlic, green onion, gochugaru, sesame oil, rice syrup, soy sauce, rice vinegar, and sesame seeds.
Toss until cucumbers are evenly coated.
Serve immediately, or chill for 15 minutes for deeper flavor.
Notes
Korean, Kirby, or Persian cucumbers are best for crunch.
Don’t skip salting—this keeps cucumbers crisp instead of soggy.
Adjust spice by adding more or less gochugaru.
Add fish sauce for extra depth (non-vegan option).
Not freezer-friendly; enjoy fresh or store chilled for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish / Salad
- Method: No-cook / Tossed
- Cuisine: Korean