Korean Cucumber Salad
A bright and crunchy salad that balances salty, sweet, tangy, and umami flavors. Perfect as a refreshing side dish for various meals.
Ingredients
For the Salad
- 4 pieces English cucumbers or 6 Persian cucumbers, thinly sliced into rounds English cucumbers have fewer seeds.
- 1 teaspoon salt Helps draw out extra water and keeps the salad crisp.
- 2 tablespoons rice vinegar Bright acidity that sings.
- 1 tablespoon soy sauce Adds savory depth (use tamari for gluten-free).
- 1 tablespoon sesame oil Toasted for the best aroma.
- 1 tablespoon sugar or honey Balances the tang (honey is a warm, wholesome option).
- 2 cloves garlic, finely minced For a mellow bite.
- 1 teaspoon gochugaru (Korean red pepper flakes) or 1/2 teaspoon crushed red pepper Gentle heat; omit if serving kids.
- 1 tablespoon toasted sesame seeds For nutty crunch.
- 2 pieces scallions, thinly sliced on the bias For a bright green finish.
Instructions
Preparation
- Slice the cucumbers thinly into rounds and place them in a large bowl. Sprinkle with salt, toss gently, and let sit for 8–10 minutes to draw out excess moisture.
- While the cucumbers are sweating, whisk together rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and gochugaru in a small bowl.
- After the cucumbers have released some water, gently pat them dry with a clean towel and pour the dressing over them. Toss to coat.
- Fold in the sliced scallions and toasted sesame seeds. Adjust flavor with more sugar or vinegar as desired.
- Let it rest at room temperature for 10 minutes, or chill for up to an hour before serving.
Notes
For extra texture, score the cucumber halves lengthwise before slicing. To keep cucumbers crisp, store dressing separately and toss right before serving. Leftovers can be kept in an airtight container for up to 2 days.