If you’re looking for a quick, vibrant side dish that adds a burst of flavour to any meal, this Korean Cucumber Salad is your answer. Light, tangy, and just the right amount of spicy, it’s an Asian cucumber side dish that pairs perfectly with everything from rice bowls to grilled meats. Plus, it’s ready in minutes and stays refreshingly crisp.
This spicy cucumber salad was my gateway into Korean cooking. I was instantly hooked after one bite at a neighbourhood Korean BBQ spot. The cool crunch of cucumbers wrapped in that tangy, garlicky, spicy dressing? Total flavour bomb. Naturally, I had to recreate it at home, and this version hits all the right notes.
Why You’ll Love This Korean Cucumber Salad
It’s fast, flavorful, and incredibly versatile. Whether you spiralize your cucumbers or just slice them thin, the result is the same: a refreshing dish with a bold, savoury kick. Best of all, this Korean banchan (side dish) comes together in one bowl with no cooking required.
Ingredients
- 5 mini cucumbers or 2–3 regular cucumbers (approx. 4 cups or 600 g), thinly sliced or spiralized
- 1 tsp salt (5 g)
- 1½ tsp soy sauce (7 ml)
- 1 tsp minced garlic (3 g)
- 3 tbsp rice vinegar (45 ml)
- 2–3 tsp chilli oil (10–15 ml), adjust to taste
- 3 tsp sugar (12 g)
- 1 tsp sesame oil (5 ml)
- 2 tsp sesame seeds (optional, 4 g)
- 3 tbsp diced green onions (optional, 10 g)
How to Make Korean Cucumber Salad
- In a small bowl, mix garlic, sugar, sesame seeds, and green onions. Add rice vinegar, soy sauce, chilli oil, and sesame oil. Stir until fully combined.
- Use a spiralizer ora sharp knife to slice cucumbers thinly.
- Place sliced cucumbers in a bowl, sprinkle with salt, and let sit for 8–12 minutes to draw out moisture.
- Rinse the cucumbers under cold water and gently pat dry with paper towels.
- Transfer cucumbers to a clean bowl and pour the marinade over them.
- Toss gently to coat. Serve immediately or chill for 15–30 minutes to let the flavours deepen.
Tips for the Best Spicy Cucumber Salad
- Want it spicier? Add gochugaru (Korean red pepper flakes) or more chilli oil.
- For extra crunch, use Persian or mini cucumbers.
- Make it ahead! It tastes even better after a short rest in the fridge.
- Don’t skip the salt and rinse step—it keeps your salad crisp, not soggy.
From Banchan to Star of the Table
This salad started as a simple side but quickly stole the spotlight at dinner. It’s one of those recipes that makes a regular appearance on our weekly menu, especially when takeout cravings hit. It’s got all the umami and tang I love, and it adds a fresh crunch to rich, spicy main dishes.
What to Serve with Korean Cucumber Salad
This dish pairs beautifully with Korean BBQ, grilled meats, spicy tofu, or simple rice bowls. It also makes a great topper for sandwiches or wraps when you want something tangy and fresh. Bonus: it’s a great way to round out a vegetarian or vegan meal with a punchy flavour.
How to Store Leftovers
Keep any leftovers in an airtight container in the fridge for up to 2 days. The cucumbers may soften slightly, but will still be flavorful. For best texture, eat within 24 hours.
FAQs
Can I make this ahead of time?
Yes, just store it in the fridge and give it a quick toss before serving.
What cucumbers work best?
Mini cucumbers or Persian cucumbers are ideal for their crunch and low seed content.
Can I skip the chilli oil?
Of course! The salad will still be tangy and delicious without the spice.
Is this salad vegan?
Yes, it’s naturally vegan and packed with flavour.
Crunchy, Tangy, and Addictive
This Korean Cucumber Salad delivers that perfect combo of fresh and fiery in every bite. Whether you’re new to Korean flavours or just need a quick side with major personality, this salad will be your new favourite go-to. Bright, bold, and banchan-worthy—what’s not to love?
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Korean Cucumber Salad: A Spicy, Crunchy Banchan You’ll Crave Again and Again
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Korean Cucumber Salad is a spicy, tangy, and refreshing Asian side dish (banchan) made with thinly sliced cucumbers tossed in a flavorful mix of garlic, chili oil, vinegar, and sesame. This quick and easy recipe adds a bold punch to any meal, pairing perfectly with rice, grilled meats, or tofu.
Ingredients
-
5 mini cucumbers or 2–3 regular cucumbers (approx. 4 cups or 600 g), thinly sliced or spiralized
-
1 tsp salt (5 g)
-
1½ tsp soy sauce (7 ml)
-
1 tsp minced garlic (3 g)
-
3 tbsp rice vinegar (45 ml)
-
2–3 tsp chili oil (10–15 ml), adjust to taste
-
3 tsp sugar (12 g)
-
1 tsp sesame oil (5 ml)
-
2 tsp sesame seeds (optional, 4 g)
-
3 tbsp diced green onions (optional, 10 g)
Instructions
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In a small bowl, mix garlic, sugar, sesame seeds, and green onions. Add rice vinegar, soy sauce, chili oil, and sesame oil. Stir well.
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Thinly slice cucumbers or spiralize them.
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Sprinkle cucumbers with salt and let sit for 8–12 minutes.
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Rinse under cold water and pat dry.
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Transfer cucumbers to a clean bowl and pour the dressing over them.
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Toss to coat. Serve immediately or chill for 15–30 minutes for a deeper flavour.
Notes
Add gochugaru for extra heat.
Persian or mini cucumbers offer best crunch.
Letting cucumbers rest in salt ensures a crisp texture.
Salad tastes even better chilled for a short time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook / Marinated
- Cuisine: Korean