Korean Cucumber Salad (Print Version)

Quick crisp cucumber salad with spicy Korean flavors. Ready in 10 minutes.

# What You Need:

→ Vegetables

01 - 2 large English cucumbers or 4-5 Persian cucumbers, thinly sliced
02 - 2 green onions, finely sliced

→ Seasonings & Sauce

03 - 1 ½ tablespoons gochugaru (Korean red chili flakes)
04 - 1 tablespoon soy sauce (use tamari for gluten-free)
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon toasted sesame oil
07 - 1 teaspoon sugar
08 - 1 teaspoon minced garlic
09 - ½ teaspoon salt

→ Garnish

10 - 1 tablespoon toasted sesame seeds

# How-To Steps:

01 - Place the sliced cucumbers in a bowl and sprinkle with salt. Toss well and let sit for 5 minutes to draw out excess water.
02 - Drain the cucumbers and gently squeeze out any remaining liquid.
03 - In a large mixing bowl, combine gochugaru, soy sauce, rice vinegar, sesame oil, sugar, and minced garlic. Stir until sugar is dissolved.
04 - Add the drained cucumbers and green onions to the bowl. Toss everything together until cucumbers are evenly coated with the dressing.
05 - Transfer to a serving dish and sprinkle with toasted sesame seeds. Serve immediately for maximum crunch.

# Expert Tips:

01 -
  • It comes together in literally ten minutes but tastes like something you'd get at a restaurant
  • The salt trick makes an insane difference in texture, giving you that perfect satisfying crunch
  • It's that refreshing thing everyone wants on the table when the main dish is rich or heavy
02 -
  • The salt resting step is not optional, it's what creates that restaurant-quality texture everyone loves
  • Gochugaru melts into the dressing over time, so the flavor gets even better if it sits for a few minutes
  • The salad will release water as it sits, so if you're making it ahead, drain it again before serving
03 -
  • Use a mandoline if you want perfectly uniform thin slices that look restaurant pretty
  • The salad tastes best at room temperature, so take it out of the fridge about 15 minutes before serving

Go Back