Name: Korean Cucumber Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Korean
Ingredients: 2 large English cucumbers (or 4 Korean cucumbers), thinly sliced; 1 tsp salt; 2 green onions, finely chopped; 2 garlic cloves, minced; 1 tbsp gochugaru (Korean red pepper flakes); 1 tbsp rice vinegar; 1 tbsp soy sauce; 1 tsp sugar; 1 tsp sesame oil; 1 tsp toasted sesame seeds

Why You’ll Love This Recipe

I love how this salad comes together in just minutes, yet tastes like something that’s been thoughtfully prepared. It’s crunchy, cool, and spicy—a perfect contrast to rich main dishes. It’s also incredibly versatile. I serve it with rice, Korean BBQ, grilled meat, or even as a stand-alone snack. Plus, it’s vegan and gluten-free by nature, so it works for almost everyone at the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Korean cucumbers (or English cucumbers)
Salt
Korean red pepper flakes (gochugaru)
Rice vinegar
Soy sauce
Garlic (minced)
Sugar
Sesame oil
Sesame seeds
Green onions (sliced)

Directions

I start by slicing the cucumbers into thin rounds or half-moons, depending on the shape I want.
I sprinkle them with salt and let them sit for 15–20 minutes to draw out excess water. Then I drain and gently squeeze them to remove moisture.
In a mixing bowl, I combine gochugaru, rice vinegar, soy sauce, garlic, sugar, sesame oil, and green onions.
I toss the cucumbers in the seasoning mixture until evenly coated.
I garnish with sesame seeds and chill for about 10 minutes before serving. This lets the flavors soak in.

Servings and timing

This recipe makes about 4 servings as a side dish. It takes just 10 minutes to prep and another 10–15 minutes for salting and chilling, so I can have it on the table in around 20–25 minutes.

Variations

Sometimes I add thinly sliced carrots or onions for extra crunch and color. If I want a less spicy version, I reduce the gochugaru or skip it altogether for a mild cucumber salad. For added umami, a dash of fish sauce works wonders, though I skip it when I want to keep things vegan.

Storage/Reheating

This salad is best eaten fresh, but it keeps in the fridge for up to 2 days. I store it in an airtight container. It tends to get a bit watery as it sits, but I just give it a quick stir before serving. I don’t reheat it, since it’s meant to be served cold or at room temperature.

FAQs

Can I use regular cucumbers instead of Korean ones?

Yes, I often use English cucumbers if I can’t find Korean ones. I just avoid using waxed cucumbers, as they have tougher skin and more seeds.

Is this salad supposed to be spicy?

Traditionally, yes. But I adjust the gochugaru to control the heat. It can easily be made mild.

Can I make it ahead of time?

I can make it a few hours ahead, but I avoid letting it sit overnight because the cucumbers get too soft and watery.

What can I serve this with?

I like it with Korean BBQ, grilled fish, rice bowls, or even as a refreshing side to sandwiches and wraps.

Is gochugaru the same as chili powder?

No, gochugaru has a unique texture and flavor. It’s fruity, mildly spicy, and not as harsh as regular chili powder. I always stick with gochugaru for the best results.

Conclusion

Korean Cucumber Salad is a quick, simple, and flavor-packed dish that adds a refreshing crunch to any meal. I love how it balances heat, acidity, and sweetness—all with minimal effort. Whether I’m serving it with Korean dishes or just want a spicy, tangy side, it’s a go-to in my kitchen that never disappoints.