Name: Korean Cucumber Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 1 tsp salt; 1.5 tsp soy sauce; 1 tsp minced garlic; 3 tbsp rice vinegar; 2-3 tsp chili oil (adjust to taste); 3 tsp sugar; 1 tsp sesame oil; 2 tsp sesame seeds (optional); 3 tbsp diced green onions (optional); 5 mini cucumbers or 2-3 regular cucumbers (about 4 cups)

Jump to Recipe·5.1 from 30 reviews

If you’re searching for a light, crunchy, and absolutely refreshing side dish that can steal the show at any meal, look no further than this Korean Cucumber Salad Recipe. With its perfect balance of tangy, savory, mildly sweet, and spicy flavors, this salad is a fast favorite whether you love Asian-inspired dishes or just want a way to jazz up your veggies. It comes together in minutes, looks impressive on any table, and pairs beautifully with all sorts of mains. The best part? You can easily adjust the heat level to make everyone happy at your table!

Korean Cucumber Salad Recipe - Recipe Image

Ingredients You’ll Need

One of the beautiful things about this Korean Cucumber Salad Recipe is that it turns humble, everyday ingredients into something truly crave-worthy. Each component brings its own personality—crisp, colorful cucumbers, flavorful seasonings, and a punchy dressing come together for total harmony on your plate.

Mini cucumbers or regular cucumbers: Crunchy and sweet, these are the star of the dish. Mini cucumbers are extra crisp, but regular cucumbers work just as well.
Salt: Essential for drawing out moisture and giving the cucumbers their signature snappy texture.
Soy sauce: Adds a savory depth that really brings out the umami in the salad.
Minced garlic: Fresh garlic gives an aromatic zing and amplifies every other flavor.
Rice vinegar: The secret to tangy brightness—choose unseasoned for a clean, fresh taste.
Chili oil: Brings heat and complexity; adjust the amount to keep things mild or spice them up.
Sugar: Just a touch helps round out all the bold flavors and brings balance.
Sesame oil: A few drops lend nutty, toasty notes that really lift the recipe.
Sesame seeds (optional): For a finishing crunch and pretty presentation.
Green onions (optional): Offers a pop of color and a fresh finishing bite—definitely worth adding!

How to Make Korean Cucumber Salad Recipe

Step 1: Prep the Cucumbers

Wash the cucumbers thoroughly and decide if you want playful spirals or classic slices. Use a spiralizer for beautiful curly ribbons, or simply slice thinly with a knife for that traditional look. This is where you set the tone for your salad’s texture—thin slices will soak up the marinade quickly, while thicker ones maintain extra crunch.

Step 2: Salt and Rest

Place your sliced cucumbers in a large bowl and sprinkle evenly with the salt. Let them sit for 8-12 minutes. This step draws out excess water, ensuring your salad stays crisp and never soggy. You’ll notice the cucumbers start to release a little liquid, which is exactly what you want.

Step 3: Rinse and Dry

After salting, rinse the cucumbers with cold water to remove any excess salt and to preserve their fresh flavor. Lay them out on paper towels and gently pat dry. Removing as much water as possible helps the dressing stick beautifully to every bite.

Step 4: Mix the Marinade

In a separate small bowl, combine the minced garlic, sugar, sesame seeds, and green onions. Stir in the soy sauce, rice vinegar, chili oil, and sesame oil. This will form a vibrant, fragrant marinade that’s the heart of the Korean Cucumber Salad Recipe. Taste and adjust the spice or sweetness to your liking—don’t be shy with the chili oil if you love heat.

Step 5: Toss and Chill

Place the patted-dry cucumbers in a serving bowl and pour your marinade over the top. Toss everything together until the cucumber slices are evenly coated in the dressing. For best flavor, let your salad chill in the fridge for 10-15 minutes before serving, so every bite is bursting with flavor.

How to Serve Korean Cucumber Salad Recipe

Garnishes

A sprinkling of toasted sesame seeds and freshly sliced green onions on top adds eye-catching detail and deeper flavor. If you’re feeling fancy, a few thin slices of red chili or even a pinch of flaky sea salt elevates the presentation and gives your dish that WOW factor.

Side Dishes

This Korean Cucumber Salad Recipe makes a lively companion to BBQ meats, grilled fish, fried rice, noodles, or veggie stir-fries. It’s delicious alongside anything spicy or savory, and especially shines at a crowd-pleasing Korean BBQ or casual weeknight dinner.

Creative Ways to Present

Spoon the salad into small individual bowls for an appetizer, pile it high on a platter for family style, or tuck it into lettuce wraps for a fun, hands-on snack. You can even use leftovers to top sandwiches, grain bowls, or poke bowls—the possibilities are endless.

Make Ahead and Storage

Storing Leftovers

If you have extra salad, store it in an airtight container in the refrigerator. It will stay fresh and crisp for up to two days, making it perfect for meal prep or a next-day snack. The flavors will deepen as it sits, so the salad gets even better!

Freezing

This salad is best enjoyed fresh, as freezing cucumbers changes their texture and makes them watery once thawed. For optimal crunch and flavor, only refrigerate and enjoy within a day or two of preparation.

Reheating

The beauty of this Korean Cucumber Salad Recipe is that it’s meant to be enjoyed cold! There’s no need to reheat—simply toss lightly if the marinade has settled and serve chilled straight from the fridge.

FAQs

Can I make this salad ahead of time?

Absolutely! You can prepare the entire salad a few hours ahead, or even the night before. Just be sure to keep it covered and chilled in the refrigerator. Doing this lets the flavors meld beautifully for an even more delicious bite.

What kind of cucumbers work best?

Mini cucumbers are wonderfully crunchy and have fewer seeds, but you can also use English cucumbers or regular garden cucumbers with the seeds scooped out. Just be sure to slice them thin for the best texture.

How spicy is this Korean Cucumber Salad Recipe?

You can completely customize the heat! Add more chili oil for a fiery kick, or dial it back (and even skip it) for a mild, family-friendly salad. The flexible seasoning is one of the reasons this recipe is such a hit.

Is this recipe gluten-free?

To make it gluten-free, simply swap out the soy sauce for tamari or a certified gluten-free soy sauce. Everything else in the Korean Cucumber Salad Recipe is naturally gluten-free.

Can I add other vegetables?

Definitely! Thinly sliced radishes, carrots, or red onions make wonderful additions for extra color and crunch. The salad is very adaptable—feel free to play with what’s in your fridge.

Final Thoughts

I can’t recommend this Korean Cucumber Salad Recipe enough when you’re craving something crisp, cool, and packed with flavor. Whether you serve it at your next barbecue or as a weeknight dinner side, it’s sure to be a hit. Give it a try and enjoy how something so simple can be utterly addictive—don’t be surprised if it becomes your new go-to salad!