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Korean Cucumber Salad

Bright, crisp, and just a little spicy—this Korean Cucumber Salad is a fast, refreshing side that livens up any weeknight meal.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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

Instructions

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

Notes

Slice uniformly for consistent texture. Drain extra water to prevent a watery salad. Adjust heat to taste; add more chili for spice.

  • Author: jayne
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Side Dish
  • Method: No-Cook
  • Cuisine: Korean
  • Diet: Vegan, Gluten-Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 150
  • Sugar: 2g
  • Sodium: 400mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: cucumber salad, Korean salad, side dish, vegan, gluten-free