What ingredients are in a Korean cucumber salad?

This Korean cucumber salad recipe uses fresh cucumbers, garlic, soy sauce, rice vinegar, sesame oil, sugar, gochugaru or gochujang, sesame seeds, and green onions. These ingredients combine to create a sweet, tangy, and slightly spicy salad that pairs well with rice, grilled meats, and other Korean dishes.

How do I make Korean cucumber salad sweet or spicy?

Adjust the sugar or honey in the dressing to make the Korean cucumber salad sweeter. For a spicy kick, add more gochugaru or gochujang. This allows you to customize your Korean cucumber salad recipe to your preferred flavor balance.

Can I store Korean cucumber salad for later?

Yes, you can refrigerate this Korean cucumber salad recipe in an airtight container for up to 1–2 days. For best results, drain excess liquid before serving to keep the cucumbers crisp.

Where can I find a trusted Korean cucumber salad recipe?

Reliable Korean cucumber salad recipes can be found on popular food blogs and sites like Eminent Recipes and Maangchi. These recipes provide step-by-step instructions and variations, including gochujang versions and sweet, sesame-oil-infused options.

Is Korean cucumber salad suitable for busy weeknights?

Absolutely. This Korean cucumber salad recipe is quick, easy, and family-friendly. It requires no cooking, takes just 10–15 minutes to prepare, and is perfect for balanced, flavorful meals on busy weeknights.

Korean Cucumber Salad Recipe – Quick, Sweet & Spicy 2026

Name: Korean Cucumber Salad
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 medium cucumbers, thinly sliced; 1 teaspoon salt; 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

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.

Ingredients

Scale

🛒 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

Instructions

📝 Instructions:

Step 1: Prepare Cucumbers

Slice cucumbers thinly.
Sprinkle with salt and let sit for 10 minutes.
Drain any excess water and gently squeeze cucumbers to remove liquid.

Step 2: Make the Dressing

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

Step 3: Combine Salad

Toss cucumbers with the dressing.
Add sliced green onions and sesame seeds. Mix well.

Step 4: Chill & Serve

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