Fresh Korean Cucumber Salad Recipe: Zesty Summer Delight

Cool summer days demand a refreshing korean cucumber salad that dances with crisp, tangy flavors.

Cucumbers sliced paper-thin bring incredible crunch to this delightful dish.

Vibrant seasonings from traditional korean kitchens create a symphony of taste sensations.

Salt, vinegar, and subtle heat merge into a delectable experience you’ll crave repeatedly.

Minimal ingredients promise maximum satisfaction for anyone seeking a quick, impressive side.

Chilled and bright, this salad serves as the perfect companion to grilled meats or as a standalone refreshment.

Prepare to be amazed by how such simple ingredients can create such remarkable deliciousness.

Why Korean Cucumber Salad Feels So Fresh

• Refresh Your Palate: Burst with vibrant, tangy flavors that awaken your taste buds and provide a cool, crisp experience perfect for hot days.
• Customize with Ease: Adjust spice levels and ingredients to suit personal preferences, making it adaptable for different dietary needs and flavor profiles.
• Quick and Simple Preparation: Requires minimal cooking skills, basic ingredients, and takes just a few steps to create a delicious Korean-inspired side dish that impresses everyone.
• Nutrient-Packed Side Dish: Loaded with fresh vegetables, offers a healthy alternative to heavy sides, and provides a nutritious complement to main courses.

What You’ll Need For Korean Cucumber Salad

• Cucumber: A crisp and refreshing vegetable that provides the base for this Korean-style salad.

• Green Onions, Garlic: These ingredients add a sharp, zesty flavor that complements the cucumber's coolness.

• Sesame Oil, Rice Vinegar, Sugar, Gochugaru, Soy Sauce: A balanced blend of condiments that creates a tangy, slightly spicy, and sweet dressing for the salad.
• Salt: Used to draw out excess moisture from the cucumber slices.
• Toasted Sesame Seeds: A crunchy garnish that adds nutty flavor and visual appeal.
• Paper Towel: Used for drying the cucumber slices after rinsing.

Quick Guide To Korean Cucumber Salad

Step 1: Prep Cucumber Magic

Slice cucumbers and generously sprinkle salt over them. Toss the slices thoroughly and let them rest for half an hour, allowing excess moisture to drain away.

Step 2: Rinse and Dry

Wash the cucumber slices under cool running water to remove salt completely. Gently pat dry using paper towels to ensure a crisp texture.

Step 3: Mix Flavor Explosion

• Cucumber slices
• Chopped green onions
• Minced garlic
• Sesame oil
• Rice vinegar
• Sugar
• Gochugaru (Korean red pepper flakes)
• Soy sauce

Toss everything together until cucumbers are beautifully coated with the vibrant seasonings.

Step 4: Garnish and Finish

Sprinkle toasted sesame seeds over the salad, adding a delightful crunch and nutty flavor.

Step 5: Serve and Enjoy

You can serve the salad immediately for a fresh, zesty experience. Alternatively, chill in the refrigerator for a few hours to let the flavors meld and intensify.

This Korean cucumber salad offers a perfect balance of spicy, tangy, and refreshing notes that will tantalize your taste buds.

Tips To Make Korean Cucumber Salad Shine

• Salt the cucumber slices to remove excess moisture, ensuring a crisp and refreshing texture in the salad.
• Rinse the salted cucumbers thoroughly to prevent over-saltiness and maintain a balanced flavor profile.
• Mix ingredients gently to distribute seasonings evenly, creating a harmonious blend of Korean-inspired tastes.
• Refrigerate the salad for deeper flavor infusion, allowing the garlic, sesame oil, and gochugaru to meld together beautifully.
• Adjust spice levels by increasing or decreasing gochugaru for personal heat preference without compromising the authentic Korean essence.

Ways To Change Up Korean Cucumber Salad

• Spicy Summer Roll: Wrap the cucumber salad in rice paper with fresh herbs and grilled shrimp for a refreshing Vietnamese-inspired appetizer.
• Mediterranean Mix: Replace gochugaru with dried oregano, add crumbled feta cheese, and swap rice vinegar for lemon juice to create a Greek-style cucumber salad.
• Pickled Fusion: Ferment the cucumber slices in a brine with garlic and dill for 24-48 hours to develop a tangy, probiotic-rich version of the original recipe.
• Nutty Crunch: Incorporate chopped roasted almonds or cashews into the salad for added texture and a protein boost, complementing the existing sesame seeds.

What To Pair With Korean Cucumber Salad

• Complement Korean Cucumber Salad with Vibrant Pairings
• Sip Korean Soju: Crisp, chilled soju perfectly balances the salad's spicy and tangy profile, enhancing the refreshing cucumber notes with its clean, smooth finish.
• Match with Grilled Protein: Serve alongside Korean BBQ beef (bulgogi) or grilled chicken to create a harmonious meal where the cool salad cuts through the rich, smoky meat flavors.
• Elevate with Bibimbap: Create a complete Korean dining experience by pairing the cucumber salad with a steaming bowl of bibimbap, letting the salad's zesty crunch provide a cool contrast to the hot rice dish.

How To Keep Korean Cucumber Salad Crisp

• Refrigerate: Store in an airtight container for up to 3 days, keeping the cucumber salad fresh and crisp in the fridge.
• Quick Reheat: Gently stir the salad before serving to redistribute the flavors and ensure even coating.
• Cold Serving: Enjoy directly from the refrigerator as a refreshing side dish, no reheating required due to its cold nature.
• Flavor Boost: Let the salad sit for a few hours before serving to enhance the marination and develop deeper taste profiles.

Questions On Korean Cucumber Salad Answered

• Why do I need to salt the cucumbers before making the salad?

Salting draws out excess moisture from cucumbers, preventing the salad from becoming watery and helping the dressing stick better to the cucumber slices.

• Can I use other types of chili flakes instead of gochugaru?

While gochugaru provides a distinct Korean flavor, you can substitute with red pepper flakes or crushed red pepper, though the taste will be slightly different.

• How long can I keep this cucumber salad in the refrigerator?

The salad stays fresh for 2-3 days when stored in an airtight container in the refrigerator, but the texture might become slightly softer over time.

• Is this cucumber salad spicy?

The spice level depends on the amount of gochugaru you use.

Korean Cucumber Salad Recipe

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4.6 from 24 reviews

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

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Description

Crisp Korean cucumber salad dances with tangy sesame and garlic notes, delivering a refreshing punch of Korean culinary tradition. Zesty green cucumbers create a light, addictive side dish you’ll crave alongside grilled meats or as a quick, cool companion to rich meals.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 large cucumbers, thinly sliced
• 2 green onions, thinly sliced
• 2 cloves garlic, minced

Seasoning Ingredients:

• 1 tablespoon salt
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 tablespoon gochugaru (Korean red chili flakes)
• 1 tablespoon soy sauce

Garnish:

• 1 tablespoon toasted sesame seeds

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Instructions

1. Slice cucumbers and generously coat with salt in a colander, allowing liquid to drain for 30 minutes at room temperature.
2. Thoroughly rinse cucumbers under cold water to eliminate excess salt, then gently pat dry using clean kitchen towels.
3. Create a vibrant dressing by whisking together sesame oil, rice vinegar, soy sauce, sugar, minced garlic, and gochugaru in a spacious mixing bowl.
4. Add drained cucumber slices and chopped green onions to the dressing, carefully mixing to ensure complete and even coating.
5. Allow salad to marinate for 10-15 minutes, enabling flavors to permeate and intensify.
6. Just before serving, garnish with toasted sesame seeds for added crunch and nutty dimension.
7. Serve chilled or at room temperature, with the option to refrigerate for 2-3 hours for deeper flavor development.

Notes

• Drain cucumbers thoroughly to prevent watery salad, ensuring crisp and refreshing texture.
• Adjust spice level by modifying gochugaru amount for personal heat preference.
• Create low-sodium version by reducing or eliminating salt and using low-sodium soy sauce.
• Make ahead and refrigerate for enhanced flavor infusion, allowing ingredients to marinate and develop deeper taste profile.

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Category: Appetizer, Snacks, Lunch
• Method: Pickling
• Cuisine: Korean

Nutrition

• Serving Size: 4
• Calories: 70
• Sugar: 2g
• Sodium: 400mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4.5g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg