Korean Cucumber Salad

Korean Cucumber Salad is a vibrant and refreshing dish that bursts with flavors, perfect for a summer meal. In just under 20 minutes, this salad brings together the crispness of cucumbers with a delightful blend of spicy and savory ingredients. The combination of gochugaru and sesame oil gives it a unique profile that makes it a standout side dish.

This recipe is ideal for anyone looking to add a quick, healthy salad to their dinner table or picnic. It works wonderfully as a side dish for Asian-inspired meals or grilled items. You can make this salad ahead of time; it stores well in the refrigerator, allowing the flavors to deepen.

Why You’ll Love This Recipe

• The cucumbers remain crunchy, providing a delightful texture.
• It’s ready to serve in just 20 minutes.
• The dressing combines classic Asian flavors for a savory kick.
• Ingredients are simple and commonly found in most kitchens.

What You’ll Need

Get ready to gather these fresh ingredients to make your Korean Cucumber Salad.

For the Salad

• 2 Korean, Kirby or Persian cucumbers, thinly sliced
• ½ teaspoon salt
• 1 green onion, white and green parts, thinly sliced

For the Dressing

• 2 cloves garlic, minced
• 2 teaspoons gochugaru (Korean chili flakes)
• 2 teaspoons toasted sesame oil
• 1 ½ teaspoons brown rice syrup (or Korean rice syrup or any sugar/sweetener of choice)
• 1 teaspoon soy sauce (or coconut aminos)
• 1 teaspoon rice vinegar
• ½ teaspoon toasted sesame seeds

Note: Gochugaru can be adjusted for spice preference.

Substitutions & Swaps

• Use any cucumber variety if unavailable.
• Coconut aminos can replace soy sauce.
• Maple syrup works for brown rice syrup.
• White vinegar can substitute rice vinegar.

How to Make It

Start creating your delicious Korean Cucumber Salad with these simple steps.

Combine

1. Combine the sliced cucumber and salt in a mixing bowl.
   Toss to coat the cucumbers evenly, then allow them to sit for 10 minutes.

Squeeze

2. Squeeze the cucumbers by hand after 10 minutes to remove excess liquid.
   Discard the liquid to ensure a crisp salad.

Add Ingredients

3. Add the minced garlic, green onion, gochugaru, sesame oil, brown rice syrup, soy sauce, vinegar, and sesame seeds to the bowl.
   Mix well until all components coat the cucumbers evenly.

Serve

4. Serve immediately or chill for a few minutes.
   Enjoy the fresh, flavorful taste of your Korean Cucumber Salad!

How to Store It

Fridge: Store for 2-3 days in an airtight container.
Freezer: No, cucumbers lose texture when frozen.
Reheat: Not necessary; serve chilled or at room temperature.

Tips for Best Results

• Slice cucumbers thinly for the best texture.
• Use fresh ingredients for the most vibrant flavor.
• Allow the salad to sit briefly for the flavors to meld.
• Adjust spice level by modifying the amount of gochugaru.

Serving Suggestions

• Enjoy it as a refreshing side to grilled meats.
• Pair it with rice dishes for a complete meal.
• Serve at summer picnics or barbecues for an easy crowd-pleaser.