Korean Cucumber Salad

Korean Cucumber Salad instantly takes me back to the first time I tasted banchan at a tiny family-run restaurant tucked into a quiet street in Seoul. I remember how I kept reaching for more crisp, spicy, tangy cucumbers that were so simple yet wildly addictive. When I came home, I knew I had to recreate that magic in my own kitchen.

Since then, it’s become a staple I whip up any time I want a refreshing side dish with bold flavor. I love how quick it is to throw together and how the flavors get even better the longer it sits. Whether you’re serving Korean BBQ, rice bowls, or grilled meat, this salad always adds a spicy, tangy crunch that brightens everything up.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Cucumbers – The crisp base that soaks up all the flavor while staying light and refreshing
• Rice vinegar – Adds a clean, bright tanginess
• Sesame oil – Brings deep nuttiness and authentic Korean flavor
• Gochugaru (Korean chili flakes) – Adds heat and vibrant red color
• Garlic – Intensifies the savory base
• Sugar – Balances the heat and acidity with a touch of sweetness
• Salt – Helps the cucumbers release moisture and enhances flavor
• Sesame seeds – Add crunch and visual appeal
• Green onion – Brings freshness and sharp bite to the mix

Tools You’ll Need

• Mixing bowl – Where everything comes together
• Knife and cutting board – For slicing cucumbers and green onions
• Measuring spoons – To get the seasoning just right
• Colander – For draining salted cucumbers
• Spoon or tongs – To toss and coat everything evenly

Instructions

Step 1: Prep the cucumbers

I start by slicing the cucumbers into thin rounds and tossing them with salt in a bowl. I let them sit for about 20–30 minutes to draw out excess moisture. Then I drain and gently squeeze them to get rid of any remaining water.

Step 2: Mix the seasoning

In another bowl, I combine rice vinegar, sesame oil, gochugaru, sugar, and minced garlic. I stir it all together until the sugar dissolves completely.

Step 3: Toss and coat

I add the drained cucumbers to the seasoning bowl along with sliced green onions and sesame seeds. I toss everything until the cucumbers are thoroughly coated and glistening with flavor.

Step 4: Chill or serve

You can serve this right away, but I love chilling it for 15–20 minutes to let the flavors deepen and mellow.

Tips

If I want it extra spicy, I’ll add an extra pinch of gochugaru or even a drizzle of Korean chili oil. For a slightly sweeter version, I sometimes add a bit of grated carrot. And if you’re out of rice vinegar, apple cider vinegar works in a pinch!

Ways to Serve

Alongside Korean BBQ meats or bulgogi

With rice and fried eggs as a quick meal

On top of lettuce wraps or sandwiches for crunch

Paired with grilled fish or tofu for a light dinner

Frequently Asked Questions

Can I make Korean Cucumber Salad ahead of time?

Yes! It actually tastes better after a few hours in the fridge as the flavors have more time to blend.

What type of cucumber is best for Korean Cucumber Salad?

I usually use Persian or English cucumbers they’re crisp and don’t have too many seeds.

How long does Korean Cucumber Salad last?

It stays fresh for up to 3 days in the refrigerator, but I recommend eating it within 24 hours for the best crunch.

See You in the Kitchen

I hope you give this Korean Cucumber Salad a try it’s one of my go-to sides for nearly any meal! Let me know if you make it, and feel free to share your favorite add-ins or twists.

Happy Cooking!

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