Korean Cucumber Salad

This Korean Cucumber Salad features crisp cucumbers tossed in a spicy-sweet dressing, creating a refreshing and vibrant addition to any meal.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Korean

Calories: 50

Ingredients Method Notes

Ingredients

For the Salad

4 pieces Persian cucumbers, sliced Provide a crunchy base that holds up well in salads.
1 teaspoon Salt Extracts moisture from the cucumbers and enhances their flavor.
2 stalks Green onions, chopped Adds a fresh, mild onion flavor.

For the Dressing

3 tablespoons Rice vinegar Offers a light acidity that balances the other flavors.
1 tablespoon Soy sauce Introduces a savory umami depth to the dressing.
1 tablespoon Maple syrup Adds a touch of sweetness that contrasts with the spice.
1 teaspoon Gochugaru Brings authentic Korean heat and a beautiful color.
1 tablespoon Toasted sesame oil Adds a nutty aroma and richness to the dish.
2 cloves Minced garlic Infuses the salad with a robust flavor.
1 tablespoon Toasted sesame seeds Provide a crunchy texture and nutty taste.

Method

Preparation

Place the sliced cucumbers in a colander and sprinkle with salt. Toss gently and let sit for 15 minutes to draw out excess moisture.
After 15 minutes, rinse the cucumbers briefly under cold water to remove excess salt. Drain well and gently pat the cucumbers dry with a clean kitchen towel or paper towels.

Make the Dressing

In a mixing bowl, combine the green onions, rice vinegar, soy sauce, maple syrup, gochugaru, sesame oil, minced garlic, and sesame seeds.

Combine the Salad

Add the drained cucumbers to the dressing and toss gently to coat evenly.

Serving

You can serve it immediately or chill in the refrigerator for 10–15 minutes to allow the flavors to meld.

Notes

For best results, use fresh cucumbers and ensure to drain them properly before combining. The salad is best enjoyed cold and can be prepared a day in advance.