Easy Korean Cucumber Salad Recipe

I recently made this Korean Cucumber Salad and it became one of my favorites. Thinly sliced cucumbers mingle with garlic and rice vinegar balanced with sugar and red chili flakes. I enjoy how soy sauce and sesame oil enhance the flavors, giving me a refreshingly crisp side dish that excites my palate.

I’ve been experimenting with different cold side dishes lately and came up with this super easy Korean cucumber salad that quickly became one of my fave Asian recipes. I started with 2 medium cucumbers, thinly sliced just right using Kirby cucumbers, and tossed them with a teaspoon of salt, a minced clove of garlic, and a tablespoon of rice vinegar for that tang.

It’s amazing how that one teaspoon of soy sauce and a teaspoon of sesame oil deepens the flavor, almost like a mini flavor explosion, and with a touch of sugar and just a hint of red chili flakes, it hits that sweet-spicy note perfectly. I’ve seen similar recipes trend on Tiktok and noticed they usually bring a crunchy, spicy crispness into breakfast and brunch menus, so I decided to add my own twist.

Every bite is a refreshing burst of taste that makes me excited to try more variations of this delicious cold Korean delight.

Why I Like this Recipe

1. I love how super crunchy and fresh the cucumbers are. The recipe brings out that perfect bite every time and the salty, tangy dressing really makes the flavors pop in my mouth.
2. I’m a huge fan of how simple it is to whip up, even when I’m in a rush. I just toss everything together and let it chill, then it’s ready to go as a quick, awesome side dish.
3. I really dig that I can easily tweak it to match my mood. Sometimes I crank up the chili flakes for a spicy kick, and other times I lean into the sweetness, which makes it feel like my own special creation.
4. I appreciate how the mix of ingredients, like garlic, rice vinegar, soy sauce, and sesame oil, creates this cool balance of flavors. It might be a basic dish, but its mix of heat, tang and a little crunch with the sesame seeds never fails to satisfy me.

Ingredients

• Crisp cucumbers are hydrating, rich in fiber, and a refreshing base for this salad
• Minced garlic infuses the salad with a bold flavor and some antioxidants that boost health
• Tangy rice vinegar brightens the dish and balances other flavors, keeping it lively
• Soy sauce lends a savory depth and umami richness, making every bite satisfying
• Nutty sesame oil contributes a warm aroma and enriches the flavor profile nicely
• A touch of sugar brings subtle sweetness that counterbalances the tangy vinegar
• Red chili flakes add a fiery kick and enhance the salad’s overall spiciness
• Toasted sesame seeds add an extra crunch and slight nutty flavor to finish it off

Ingredient Quantities

• 2 medium cucumbers, thinly sliced (English or Kirby work great)
• 1 teaspoon salt, plus a bit extra if you like it extra briny
• 1 clove garlic, minced finely
• 1 tablespoon rice vinegar for that tangy kick
• 1 teaspoon sugar for a slight sweetness
• 1/2 teaspoon red chili flakes (adjust if you want it spicier)
• 1 teaspoon soy sauce to deepen the flavor
• 1 teaspoon sesame oil for a nutty aroma
• 1 teaspoon toasted sesame seeds to sprinkle on top

How to Make this

1. Slice the 2 medium cucumbers thinly, using either English or Kirby cucumbers, and put them in a large bowl.

2. Sprinkle 1 teaspoon salt evenly over the slices and give them a quick toss. If you like it extra briny, add a bit more salt.

3. Let the salted cucumbers sit for about 10 minutes so they release some water, then gently pat them dry with a paper towel.

4. In a small bowl combine the minced garlic, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon red chili flakes.

5. Stir in the 1 teaspoon soy sauce and 1 teaspoon sesame oil until all the ingredients are well mixed.

6. Pour the dressing over the cucumbers making sure each slice gets a little bit of that tangy sauce.

7. Mix the cucumbers and dressing gently so the slices aren’t broken up in the process.

8. Let the salad chill in the refrigerator for at least 15 minutes to allow the flavors to meld together.

9. Before serving, sprinkle 1 teaspoon toasted sesame seeds over the top for a nice nutty crunch.

10. Taste it, and if you think it needs more salt or chili, adjust it to your liking then enjoy your easy Korean cucumber salad!

Equipment Needed

1. A sharp knife
2. A cutting board
3. A large bowl for the cucumbers
4. A small bowl for mixing the dressing
5. A mixing spoon for stirring the salad and dressing
6. Paper towels for patting the cucumbers dry
7. Measuring spoons for accurate seasoning
8. A refrigerator to chill the salad before serving

FAQ

Easy Korean Cucumber Salad Recipe Substitutions and Variations

• Instead of regular salt, you could try kosher or sea salt which adds a slightly different kick.
• If you dont have rice vinegar, apple cider vinegar works pretty well for that tangy flavor.
• Not got red chili flakes? Use a little crushed red pepper or even a few drops of sriracha if you like it spicy.
• For soy sauce, tamari is a good gluten-free swap, or even low sodium soy sauce if you wanna cut down on salt a bit.
• If sesame oil is missing, a small dash of toasted peanut oil can work though it alters the nutty aroma a bit.

Pro Tips

1. Try letting the cucumbers sit a little longer after salting if you want them extra crunchy and not too watery
2. If your garlic is really strong, you might wanna use a bit less or mix it with a little more rice vinegar to balance out the flavor
3. Be careful when you mix the dressing with the cucumbers so you dont end up breaking the slices, a gentle toss is the way to go
4. Chill the salad for about 20 minutes if you got the time, coz giving it that extra time in the fridge really helps the flavors blend better