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
In a small bowl, mix garlic, sugar, sesame seeds, and green onions. Add rice vinegar, soy sauce, chili oil, and sesame oil. Stir well.
Thinly slice cucumbers or spiralize them.
Sprinkle cucumbers with salt and let sit for 8–12 minutes.
Rinse under cold water and pat dry.
Transfer cucumbers to a clean bowl and pour the dressing over them.
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