Name: Korean Cucumber Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Korean
Ingredients: 5 mini cucumbers, or 2-3 regular cucumbers, spiralized or thinly sliced; 1 tsp salt; 1.5 tsp soy sauce; 1 tsp minced garlic; 3 tbsp rice vinegar; 2-3 tsp chili oil; 3 tsp sugar; 1 tsp sesame oil; 2 tsp sesame seeds (optional); 3 tbsp green onions, diced (optional)

Get ready to fall in love with Korean Cucumber Salad, a refreshing, crunchy, and flavor-packed side dish that’s impossibly easy to make yet bursting with color and personality. This salad delivers all the boldness you expect from Korean cuisine—spicy, tangy, garlicky, and just a bit sweet. Whether you serve it at a backyard BBQ or alongside a cozy weeknight meal, it’s the type of dish that draws everyone back for seconds (and thirds!).

Korean Cucumber Salad Recipe - Recipe Image

Ingredients You’ll Need

What I absolutely adore about Korean Cucumber Salad is how a handful of simple ingredients swirls together to create magic. Each humble item brings something special—vivid color, punchy flavor, or irresistible texture. Here’s what you need and why:

Cucumbers: The star of the show! Mini cucumbers add crunch and a subtle sweetness that’s perfect for soaking up the flavors.
Salt: Essential for drawing out excess water from the cucumbers and making sure your salad stays crisp, not soggy.
Soy Sauce: Adds depth and the signature savory note you want in any Korean-inspired dish.
Minced Garlic: Packs a punch; just a bit gives this salad its classic kick.
Rice Vinegar: Brings the zing! This is what gives the salad its addictive tanginess.
Chili Oil: Your gateway to that gentle heat—add more if you love it spicy or less if you like things mild.
Sugar: A little sweetness to balance all that tang and heat, making every bite pop.
Sesame Oil: Rounds everything out with nutty richness—one of those aromas you’ll fall in love with every time you open the bottle.
Sesame Seeds (optional): These tiny seeds add texture and an extra layer of toasty flavor.
Green Onions (optional): For a splash of fresh color and brightness at the very end.

How to Make Korean Cucumber Salad

Step 1: Mix the Flavor Base

In a small bowl, combine your minced garlic, sugar, sesame seeds, and green onions. Then add the rice vinegar, soy sauce, sesame oil, and chili oil. Whisk these ingredients together until the sugar has dissolved and everything smells amazing—you’re building the foundation of flavor that will soak into your cucumbers.

Step 2: Prepare the Cucumbers

If you want your Korean Cucumber Salad to look extra fancy, use a spiralizer to cut the cucumbers into fun, curly spirals. If you don’t have one, no worries—a sharp knife and thin slices work just as well. Sprinkle the sliced cucumbers with salt and let them sit for 8 to 12 minutes. This is crucial for drawing out water, so your salad stays crunchy and never watery.

Step 3: Rinse and Dry

After the salt has done its work, rinse the cucumbers with cold water. Lay them out on paper towels or a clean kitchen towel, and gently pat them dry. Removing excess moisture helps the dressing stick to every piece and keeps your salad vibrant and crisp.

Step 4: Toss with Dressing

Add your cucumbers to a big bowl. Pour the flavor-packed marinade over the top and toss everything gently until each piece is beautifully coated. Take in the gorgeous aroma—this is where Korean Cucumber Salad really comes alive!

Step 5: Garnish and Serve

Transfer your salad to a serving dish and sprinkle with extra sesame seeds and green onions if you’d like. That finishing touch adds a little more color and a satisfying crunch that takes the salad over the top.

How to Serve Korean Cucumber Salad

Garnishes

The classic garnish for Korean Cucumber Salad is a generous sprinkling of sesame seeds and a flurry of sliced green onions. If you want to amp things up, toss in a pinch of Korean chili flakes (gochugaru) or top with a few torn fresh herbs like cilantro or basil for your own twist. These little extras invite people to dive right in.

Side Dishes

This salad plays so well with others! Serve it alongside Korean favorites like bulgogi, grilled pork, or spicy tofu. I also love it as a refreshing counterpoint to fried foods or a roasted chicken. Wherever there’s something rich, spicy, or saucy, Korean Cucumber Salad is the perfect partner to balance it out.

Creative Ways to Present

If you’re feeling playful, serve your Korean Cucumber Salad in individual mason jars for a picnic, tuck spiraled cucumbers over rice bowls, or layer it with other quick Asian pickles for a vibrant starter platter. It also makes a great topping for burgers, tacos, or even inside a wrap for a fresh, tangy punch.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, pop your Korean Cucumber Salad in an airtight container and refrigerate. It stays crunchy and delicious for up to 2 days. The flavors meld and deepen with time, but after a couple of days, the cucumbers may start to get a bit soft—so enjoy soon!

Freezing

Unfortunately, freezing isn’t a friend to this salad. Cucumbers don’t hold up well to freezing and thawing, so for best results, whip up only what you’ll eat in the next day or two and savor every last crunchy bite.

Reheating

Korean Cucumber Salad is meant to be eaten cold or at room temperature, straight from the fridge. No reheating required—just give it a quick toss before serving to brighten everything back up and redistribute all those amazing flavors.

FAQs

What type of cucumbers work best for Korean Cucumber Salad?

Mini cucumbers (often called Persian or snack cucumbers) offer the perfect crunch and mild flavor, but if you use regular cucumbers, just remove any big seeds and thinly slice them. English cucumbers also work beautifully and rarely need peeling.

Is Korean Cucumber Salad very spicy?

It all depends on the amount of chili oil you use. Start with the lower end if you’re sensitive to spice, and if you love heat, go ahead and bump it up or sprinkle in some Korean chili flakes!

Can I make Korean Cucumber Salad ahead of time?

Yes! Prepare it a few hours ahead and let the flavors mingle in the fridge. Just be aware that cucumbers will release more liquid as they sit, so toss right before serving for maximum crunchiness.

What proteins pair well with this salad?

Korean Cucumber Salad is fabulous next to grilled steak, sticky chicken, pan-seared tofu, or flaky roasted fish. The refreshing crunch complements any rich or spicy main dish.

Can I use another vinegar instead of rice vinegar?

Rice vinegar gives the most authentic flavor—mild and slightly sweet. If you have to substitute, try apple cider vinegar or white wine vinegar and add an extra pinch of sugar, but avoid anything too acidic or harsh.

Final Thoughts

If you’re craving something easy, fresh, and full of flavor, Korean Cucumber Salad is the answer. Trust me, once you try it, you’ll find yourself making it again and again—the taste, the color, and that signature crunch are just unbeatable. Give this recipe a go and let it become a new favorite in your kitchen!