Korean Cucumber Salad

Name: Korean Cucumber Salad
Prep time: 10 min
Total time: 30 min
Cuisine: Korean
Ingredients: 2 large cucumbers (Korean or Persian), thinly sliced; 2 green onions, finely chopped; 1 garlic clove, minced (optional); 2 tablespoons rice vinegar; 1 tablespoon soy sauce; 1 tablespoon chili flakes (or gochugaru); 1 teaspoon sugar; 1 teaspoon salt; 1 tablespoon sesame oil; 1 tablespoon sesame seeds

Posted on March 7, 2026

A vibrant bowl of Korean Cucumber Salad garnished with sesame seeds and herbs

Lunch

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introduction

Bright, crisp, and just a little spicy—this Korean Cucumber Salad is a fast, refreshing side that livens up any weeknight meal. It’s perfect for hot days, picnic spreads, or when you want a crunchy, tangy salad that comes together in minutes.

If you love vibrant cucumber sides, try this easy Asian cucumber salad twist for more quick ideas that travel well.

Why You’ll Love This Korean Cucumber Salad:

Bursting with bright, bold flavors (vinegar, sesame, a touch of heat)
Super fast to assemble — ready in 10–30 minutes
Great for meal prep: stays crisp when chilled briefly
Family-friendly with an easy spice swap for kids
Low-calorie, gluten-free, and pairs with grilled proteins

Ingredients Needed :

Cucumbers

2 large cucumbers (Korean or Persian), thinly sliced

Aromatics & Veg

2 green onions, finely chopped
1 garlic clove, minced (optional)

Dressing & Seasoning

2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon chili flakes (or gochugaru)
1 teaspoon sugar
1 teaspoon salt
1 tablespoon sesame oil

Garnish

1 tablespoon sesame seeds

Step-by-Step Instructions :

Thinly slice cucumbers about 1/8–1/4" thick. If watery, salt lightly, let sit for 10 minutes, then drain and pat dry.
In a bowl, whisk rice vinegar, soy sauce, chili flakes, sugar, sesame oil, and minced garlic until sugar dissolves.
Combine cucumbers and green onions in a bowl, pour dressing over and toss until evenly coated.
Let sit for 10–30 minutes at room temperature, or refrigerate for an hour for deeper flavors.
Sprinkle sesame seeds and adjust salt or chili to taste before serving. For a saucier version, double the dressing and toss again.

Serving Suggestions Korean Cucumber Salad

Serve chilled alongside grilled chicken, steak, or tofu for a bright contrast.
Add to a bento box or picnic spread with rice and kimchi for a quick Korean-inspired meal.
Toss with cold noodles for an easy lunch that keeps well. For a creamy counterpoint, try this Cucumber Caprese Salad as a complementary side.
Serve on top of bibimbap bowls or next to tacos for a crunchy, acidic bite.

Tips for Success Korean Cucumber Salad

Slice uniformly: use a mandoline or a sharp knife to keep cucumber slices even for consistent texture.
Drain extra water: lightly salting and draining prevents a watery salad—pat dry before dressing.
Adjust heat to taste: use less chili or substitute paprika for a milder version.
Make ahead smartly: dress lightly if making more than 1 hour ahead, then toss with extra dressing just before serving.
Use toasted sesame seeds and oil for a deeper, nuttier finish—toast seeds in a dry skillet until fragrant. Read more salad ideas like the cucumber ranch crack salad if you want creamy alternatives.

variation (if any)

Spicy kimchi-style: add 1 tsp gochujang and a dash more rice vinegar for a fermented kick.
Herb-laced: fold in chopped cilantro or dill for a fresh twist—similar brightness appears in a classic cucumber dill salad.
Sesame-citrus: stir in 1 tsp orange zest and 1 tbsp orange juice for a citrus lift.
Protein boost: toss with shredded rotisserie chicken or cooked shrimp for a light main.

FAQs

Q: How long will this salad keep in the fridge?
A: Stored in an airtight container, it keeps 2–3 days. Best within the first 24 hours while cucumbers are still crisp.

Q: Can I use regular cucumbers instead of Korean/Persian?
A: Yes — English or thin-skinned garden cucumbers work. Peel if your cucumbers are waxed or thick-skinned.

Q: Is this recipe vegan and gluten-free?
A: It’s vegan if you use a gluten-free soy sauce (tamari) and naturally gluten-free otherwise.

Q: Can I make this spicy for guests who like heat?
A: Absolutely. Increase gochugaru or add a splash of gochujang. Taste as you go to avoid overpowering the salad.

Tags:

Asian salads / cucumber salad / Healthy Side Dishes / Korean cuisine / Salad Recipes