Go Back

Korean Cucumber Salad

Bright, tangy, and ready in minutes, this crisp Korean Cucumber Salad is a refreshing mix of cooling cucumber, a punchy vinegar-soy dressing, and toasted sesame for a little nutty crunch.
Print Recipe
Prep Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Korean
Calories: 40
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 large cucumbers (Korean or Persian), thinly sliced or cut into bite-size rounds
  • 2 green onions, finely chopped
Dressing
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon chili flakes (or gochugaru for authentic flavor)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 clove garlic, minced (optional)
  • 1 tablespoon sesame oil
Garnish
  • 1 tablespoon sesame seeds

Method
 

Preparation
  1. Thinly slice cucumbers (about 1/8–1/4" thick). If they are extra watery, salt them lightly and let sit for 10 minutes, then drain and pat dry.
  2. In a small bowl, whisk together rice vinegar, soy sauce, chili flakes (or gochugaru), sugar, sesame oil, and minced garlic until the sugar dissolves.
  3. Combine cucumbers and green onions in a bowl, pour the dressing over the top, and toss until evenly coated.
  4. Let sit at room temperature for 10–30 minutes, or refrigerate for an hour for a deeper pickle-like flavor.
  5. Before serving, sprinkle sesame seeds and adjust salt or chili to taste.

Notes

Slice thin and even: use a mandoline or steady knife for uniform rounds that pickle evenly. Don’t skip the rest: 30–60 minutes in the fridge mellows raw sharpness and deepens flavor. Adjust heat gradually: start with less gochugaru and add more after tasting. Drain excess liquid before serving if you want a crisper bite—especially if storing long-term. Toast sesame seeds briefly for a nuttier flavor just before garnishing.