Korean Cucumber Salad
Korean Cucumber Salad is a crisp and refreshing Korean vegetable side dish.Fresh cucumbers are tossed with garlic, gochugaru, vinegar, and sesame oil.The dressing creates a delicious balance of spicy, tangy, savory, and sweet flavors.It requires no cooking and can be prepared in about 15 minutes.The crunchy texture provides a refreshing contrast to rich Korean foods.Serve it chilled or immediately alongside rice, barbecue, or other banchan.
Ingredients
- 4 medium Korean cucumbers or Persian cucumbers
- ½ small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1½ tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon toasted sesame seeds
- ½ teaspoon salt
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
Prepare the Cucumbers
- Wash the cucumbers thoroughly and trim both ends.Slice them into thin rounds or cut them into bite-sized half-moons. For a more traditional rustic appearance, cut them slightly diagonally.Place the cucumbers in a large mixing bowl.
Salt the Cucumbers
- Sprinkle the cucumbers with salt and gently toss.Let them rest for about 5–10 minutes. This helps draw out a little excess moisture while seasoning the cucumbers.For an especially crisp salad, drain any liquid released by the cucumbers before adding the dressing.
Prepare the Dressing
- In a small bowl, combine gochugaru, soy sauce, rice vinegar, sesame oil, sugar, and minced garlic.Mix thoroughly until the sugar dissolves and the dressing becomes evenly combined.
Add the Vegetables
- Add the sliced red onion and chopped green onions to the cucumbers.Toss gently so the vegetables remain crisp.
Add the Dressing
- Pour the prepared Korean dressing over the cucumbers.Using clean hands, salad servers, or chopsticks, gently toss everything together until the cucumbers are evenly coated.
Add Sesame Seeds
- Sprinkle the toasted sesame seeds over the salad.Give everything one final gentle toss.
Rest the Salad
- Allow the salad to rest for about 5 minutes before serving.This short resting period allows the cucumbers to absorb the flavors while retaining much of their fresh crunch.
Serve
- Transfer the Korean Cucumber Salad to a serving bowl and garnish with additional sesame seeds and green onions.Serve immediately or chilled alongside steamed rice, Korean barbecue, fried chicken, noodles, or other Korean side dishes.
Notes
- Cucumber choice: Korean, Persian, or English cucumbers work especially well.
- Texture: Use fresh, firm cucumbers for maximum crunch.
- Gochugaru: Adjust the amount according to your preferred spice level.
- Vinegar: Rice vinegar provides a gentle acidity that works beautifully with cucumber.
- Salt: Salting helps season the cucumbers and remove excess moisture.
- Sesame oil: A small amount provides a strong nutty aroma, so avoid using too much.
- Resting time: A short resting period allows the flavors to develop without making the cucumbers too soft.
- Serving: The salad is best enjoyed fresh.