Korean Cucumber Salad
A refreshing and tangy Korean Cucumber Salad that's quick to make and full of flavor, perfect for any occasion.
Ingredients
Salad Ingredients
- 4 medium English cucumbers Thin-skinned and extra crunchy; great for salads.
- 1 teaspoon Kosher salt Draws out excess moisture and amplifies flavor.
- 3 tablespoons Rice vinegar Bright acidity that keeps everything lively.
- 2 tablespoons Soy sauce Adds umami depth; use tamari for gluten-free.
- 1 tablespoon Sesame oil Toasted for a warm, nutty finish.
- 1 teaspoon Sugar or honey Balances the vinegar; honey gives a floral note.
- 1 clove Garlic, minced Sharp and aromatic, adjust for milder bite.
- 1/2–1 teaspoon Gochugaru or red pepper flakes For gentle heat (optional).
- 1 tablespoon Sesame seeds, toasted For crunch and visual charm.
- 2 Scallions, thinly sliced Adds bright oniony snap.
Instructions
Preparation
- Slice the cucumbers: Trim the ends, then cut each cucumber into thin rounds or half-moons for more texture.
- Salt and drain: Toss the cucumber slices with kosher salt in a colander and let them sit for 10 minutes.
- Make the dressing: In a bowl, whisk rice vinegar, soy sauce, sesame oil, sugar or honey, minced garlic, and gochugaru until smooth.
- Toss and rest: Combine cucumbers, sliced scallions, and dressing; toss until every slice gleams, then cover and chill for 15–30 minutes.
- Finish and serve: Sprinkle toasted sesame seeds over the top and give one last gentle toss. Taste and adjust seasoning if necessary.
Notes
For a festive side, add thinly sliced carrots or radishes or use low-sodium soy sauce and reduce sugar for lighter nutrition.