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
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5 mini cucumbers or 2–3 regular cucumbers (approx. 4 cups or 600 g), thinly sliced or spiralized
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1 tsp salt (5 g)
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1½ tsp soy sauce (7 ml)
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1 tsp minced garlic (3 g)
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3 tbsp rice vinegar (45 ml)
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2–3 tsp chili oil (10–15 ml), adjust to taste
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3 tsp sugar (12 g)
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1 tsp sesame oil (5 ml)
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2 tsp sesame seeds (optional, 4 g)
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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