Korean Cucumber Salad Recipe – Quick, Sweet, and Spicy Side Dish

I still remember the first time I tried Korean cucumber salad while experimenting with quick, family-friendly meals in my kitchen. The crisp cucumbers, nutty sesame oil, and sweet-spicy dressing instantly became a hit with everyone at the table. This Korean cucumber salad recipe is perfect for busy weeknights or casual gatherings, letting you enjoy a refreshing, balanced dish without spending hours cooking. It’s customizable, easy, and always satisfying.

WHY YOU’LL LOVE THIS RECIPE

If you’re looking for a refreshing, flavorful side dish that’s quick and easy, this Korean cucumber salad recipe is exactly what you need. The crisp cucumbers are perfectly balanced with a sweet, tangy dressing made from sesame oil, rice vinegar, and garlic. Add a touch of gochujang or Korean chili flakes, and you’ve got a slightly spicy, irresistible Korean cucumber salad that pairs perfectly with rice, grilled meats, or other Korean dishes.

This Korean cucumber salad recipe is family-friendly, customizable, and ideal for busy weeknights when you want something light but satisfying. The combination of crunchy cucumbers, nutty sesame oil, and sweet-spicy dressing makes every bite a burst of flavor. You can easily adjust the spice level, sweetness, or tanginess to suit your taste, making it a versatile addition to any meal.

Perfect for casual dinners, potlucks, or special occasions, this Korean cucumber salad is a simple, balanced dish that will quickly become a favorite in your recipe rotation. The vibrant colors and bold flavors make it as beautiful as it is delicious.

INGREDIENTS FOR THIS RECIPE

This Korean cucumber salad recipe shines because of its simple yet flavorful ingredients. Crisp cucumbers form the refreshing base, while a pinch of salt draws out excess water to keep the salad crunchy. The dressing combines minced garlic, soy sauce, rice vinegar, and sugar to create the perfect balance of sweet and tangy. Nutty sesame oil and toasted sesame seeds add depth, while gochugaru or gochujang brings a gentle, authentic Korean spice. Fresh green onions add a final pop of color and flavor, making this Korean cucumber salad recipe vibrant, customizable, and perfect for any meal.

🛒 Ingredients (Serves 4):

For the Salad:
2 medium cucumbers, thinly sliced
1 teaspoon salt

For the Dressing:
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar (or honey for sweetness)
1 teaspoon sesame oil
1 teaspoon gochugaru (Korean chili flakes) or 1/2 teaspoon gochujang for spicier version
1 tablespoon sesame seeds
1 green onion, finely sliced

This combination of ingredients ensures every bite of your Korean cucumber salad is crisp, flavorful, and perfectly balanced.

HOW TO MAKE THIS RECIPE

Making this Korean cucumber salad recipe is simple, fast, and full of flavor. The secret to a crisp, refreshing salad lies in properly preparing the cucumbers and combining them with a bold, sweet-spicy Korean cucumber salad dressing. Salting the cucumbers draws out excess water, ensuring every bite stays crunchy. The dressing, packed with garlic, soy sauce, rice vinegar, sesame oil, and gochugaru or gochujang, infuses the cucumbers with authentic Korean flavor. Tossing everything together and chilling briefly enhances the texture and intensifies the taste, making this Korean cucumber salad recipe a standout side dish for weeknights, gatherings, or special occasions.

🛒 Steps:

Step 1: Prepare Cucumbers
Slice cucumbers thinly and sprinkle with salt. Let them sit for 10 minutes, then drain and gently squeeze to remove excess water.

Step 2: Make the Dressing
In a small bowl, whisk together garlic, soy sauce, rice vinegar, sugar, sesame oil, and gochugaru or gochujang.

Step 3: Toss Salad
Combine cucumbers with the dressing. Add sliced green onions and sesame seeds, tossing until evenly coated.

Step 4: Chill and Serve
Refrigerate for 10–15 minutes before serving for maximum crunch and flavor. Serve this Korean cucumber salad recipe as a refreshing side or banchan with rice and grilled dishes.

EXPERT COOKING TIPS

To make the best Korean cucumber salad recipe, focusing on the ingredients and preparation techniques is key. Choosing fresh, firm cucumbers ensures a crisp texture, while salting them properly removes excess water without losing flavor. The dressing ingredients—garlic, soy sauce, rice vinegar, sesame oil, and gochugaru or gochujang—are what give this Korean cucumber salad its signature sweet, tangy, and spicy profile. Toasted sesame seeds and fresh green onions add layers of texture and flavor. Mastering these steps ensures your Korean cucumber salad recipe is bursting with authentic flavor every time.

💡 Expert Tips:

Choose Korean cucumbers when possible for extra crunch
Salt cucumbers for 10 minutes to draw out water
Use fresh garlic and green onions for vibrant flavor
Adjust gochugaru or gochujang to control spice intensity
Toast sesame seeds lightly to enhance nutty flavor
Mix dressing thoroughly before tossing with cucumbers
Chill the salad 10–15 minutes for the flavors to meld
Serve immediately after chilling for peak texture and taste

These expert tips will help you elevate your Korean cucumber salad recipe and create a flavorful, authentic, and refreshing side dish every time.

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This Korean cucumber salad recipe is a refreshing, flavorful, and versatile side dish that’s perfect for any meal. With crisp cucumbers, a sweet-spicy Korean cucumber salad dressing, and the nutty depth of sesame oil and seeds, every bite delivers authentic Korean flavor. It’s quick, easy, and family-friendly, making it ideal for busy weeknights, casual dinners, or special occasions. Once you try this Korean cucumber salad recipe, it will quickly become a staple in your kitchen rotation.

Korean Cucumber Salad

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• Author: Savannah
• Total Time: ~25 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A crisp, refreshing Korean cucumber salad featuring sweet, tangy, and slightly spicy flavors. Perfect as a side dish (banchan) for Korean meals or as a light, healthy snack. Can be made with or without gochujang depending on spice preference.

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Ingredients

Scale 1x2x3x

🛒 Ingredients (Serves 4):

For the Salad:

• 2 medium cucumbers, thinly sliced

• 1 teaspoon salt

For the Dressing:

• 2 cloves garlic, minced

• 1 tablespoon soy sauce

• 1 tablespoon rice vinegar

• 1 teaspoon sugar (or honey for sweetness)

• 1 teaspoon sesame oil

• 1 teaspoon gochugaru (Korean chili flakes) or 1/2 teaspoon gochujang for spicier version

• 1 tablespoon sesame seeds

• 1 green onion, finely sliced

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Instructions

📝 Instructions:

Step 1: Prepare Cucumbers

1. Slice cucumbers thinly.

2. Sprinkle with salt and let sit for 10 minutes.

3. Drain any excess water and gently squeeze cucumbers to remove liquid.

Step 2: Make the Dressing

1. In a small bowl, whisk together garlic, soy sauce, rice vinegar, sugar, sesame oil, and gochugaru or gochujang until smooth.

Step 3: Combine Salad

1. Toss cucumbers with the dressing.

2. Add sliced green onions and sesame seeds. Mix well.

Step 4: Chill & Serve

1. Refrigerate for 10–15 minutes before serving for best flavor.

2. Serve cold as a side dish with rice, grilled meats, or Korean meals.

Notes

• Make Ahead: Can be prepared up to a day in advance; keep refrigerated.
• Adjust Spice: Add more gochugaru or gochujang for extra heat.
• Texture Tip: Use Korean cucumbers if possible—they are crunchier and less watery.

• Prep Time: 10 minutes
• Cook Time: 10–15 minutes
• Category: Side Dish / Salad
• Method: No-cook / Tossed
• Cuisine: Korean