Name: Korean Cucumber Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Korean
Ingredients: 5 mini cucumbers, or 2–3 regular cucumbers (about 4 cups); 1 teaspoon salt; 1.5 teaspoons soy sauce; 1 teaspoon minced garlic; 3 tablespoons rice vinegar; 2–3 teaspoons chili oil; 3 teaspoons sugar; 1 teaspoon sesame oil; 2 teaspoons sesame seeds; 3 tablespoons green onions, diced

Jump to Recipe

Korean Cucumber Salad has always been one of my favorite quick side dishes when I want something crisp, bold, and refreshing on the table fast. I first started making Korean Cucumber Salad during busy weeknights when I needed a vibrant vegetable dish that required no cooking. Since then, it has become my go-to side dish for everything from grilled chicken to rice bowls.

What makes Korean Cucumber Salad so popular is its balance. It brings together garlic, rice vinegar, sesame oil, and chili oil for a punchy, addictive flavor. Many people discovered this recipe through tiktok viral videos, and it quickly became a staple in home kitchens. Whether you prefer a bold spicy cucumber version or a slightly sweet variation, this dish always delivers crunch, brightness, and satisfying flavor in every bite.

Ingredients

5 mini cucumbers (or 2–3 regular cucumbers), about 4 cups sliced
1 teaspoon salt
1.5 teaspoons soy sauce
1 teaspoon minced garlic
3 tablespoons rice vinegar
2–3 teaspoons chili oil (adjust for spice level)
3 teaspoons sugar
1 teaspoon sesame oil
2 teaspoons sesame seeds (optional)
3 tablespoons green onions, diced (optional)

Step-by-Step Instructions

Preparing the Ingredients

Start by washing the cucumbers thoroughly and drying them with a clean towel. If you want a decorative presentation, use a spiralizer to create fun spirals. Otherwise, use a sharp knife and slice the cucumbers thinly for even texture.

Place the sliced cucumbers in a bowl and sprinkle them with salt. Toss gently so the salt coats all pieces evenly. Let them sit for 8 to 12 minutes. This step draws out excess moisture and keeps your healthy salad crisp rather than watery.

While the cucumbers rest, combine minced garlic, sugar, sesame seeds, and diced green onions in a small bowl. Add rice vinegar, soy sauce, chili oil, and sesame oil. Stir until everything blends into a smooth, fragrant marinade.

After resting, rinse the cucumbers under cold water to remove excess salt. Lay them on paper towels and gently pat dry. This keeps the dressing balanced and prevents dilution.

Cooking Instructions

This recipe requires no heat, which makes it ideal for warm weather. Once the cucumbers are dry, place them into a clean bowl. Pour the prepared marinade over the cucumbers and toss thoroughly so each slice absorbs the flavorful dressing.

Let the salad sit for about five minutes before serving so the flavors combine fully. Finish with additional sesame seeds and green onions on top for extra texture and aroma.

Tips for Perfect Results

Common Mistakes to Avoid

Many people skip salting the cucumbers, but that step makes a big difference. If you ignore it, your Korean Cucumber Salad may release water later and dilute the dressing. Also, avoid slicing the cucumbers too thick. Thin slices absorb flavor better and create a balanced bite.

Do not overpower the dish with too much chili oil at first. Start small and adjust gradually. Because this dish already includes soy sauce, taste before adding extra salt to prevent oversalting.

Pro Tips for Better Flavor

For deeper flavor, let the salad chill in the refrigerator for 20 to 30 minutes before serving. This short rest intensifies the tangy, nutty dressing and makes the cucumbers even more refreshing.

If you want extra texture, lightly toast the sesame seeds in a dry pan for one to two minutes before adding them. Additionally, try adding thinly sliced red chili for color and extra heat. This simple asian vegetable dish pairs beautifully with grilled meats, rice bowls, or noodles.

Serving and Storage

How to Serve

Serve Korean Cucumber Salad chilled as a crisp appetizer or alongside grilled meats and rice. It complements barbecue, stir-fry, and noodle dishes perfectly. Because it feels light and vibrant, it also works as a standalone healthy salad for lunch.

You can spoon it over warm rice or add it to lettuce wraps for a refreshing crunch. Its bright acidity balances rich foods, which makes it an ideal addition to any spread.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to two days. The cucumbers will soften slightly over time, but they will still taste delicious. Stir before serving to redistribute the dressing.

Avoid freezing this salad because cucumbers lose their crisp texture after thawing. For best texture, enjoy it within the first 24 hours.

Conclusion

Korean Cucumber Salad offers everything you want in a quick vegetable dish: crunch, bold flavor, and effortless preparation. With simple ingredients and no cooking required, this refreshing recipe fits busy schedules and delivers impressive taste. Try it once, and it will quickly become your favorite spicy, tangy addition to any meal.

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Frequently Asked Questions

Can I make Korean Cucumber Salad less spicy?

Yes, simply reduce the chili oil or leave it out completely. The salad will still taste bright and flavorful thanks to the rice vinegar, sesame oil, and garlic.

Can I prepare this salad ahead of time?

You can prepare it a few hours ahead and store it in the refrigerator. However, for the crispiest texture, serve it within 24 hours.

What type of cucumbers work best?

Mini cucumbers or Persian cucumbers work best because they have fewer seeds and thinner skins. English cucumbers also work well, while regular cucumbers may need partial peeling.