I love presenting my Korean Cucumber Salad. Thinly sliced cucumbers mingle with minced garlic and toasted sesame seeds along with a dash of rice vinegar and soy sauce for a subtly spicy kick. This cold side dish is my favorite for a refreshing light meal that surprises with every bite.

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I recently tried out an easy Korean cucumber salad that really surprised me with its fresh flavors. I thin sliced 2 medium cucumbers, mix in 1 teaspoon salt, and add 2 cloves minced garlic to create a crisp base.

Then I tossed them with 1 tablespoon rice vinegar, 1 tablespoon soy sauce, and 1/2 teaspoon Korean red pepper flakes to give it that perfect spicy kick. I couldn’t resist adding 1 teaspoon sugar, 1 teaspoon toasted sesame oil, and 1 tablespoon toasted sesame seeds for a sweet and nutty finish.

Finally, I topped it off with 1 green onion, thinly sliced, which really brought the dish together. This cold side dish is more than just a salad its a refreshing treat that makes a great breakfast and brunch option too.

I’ve seen it trending on Tiktok and as an Asian cucumber recipe, and trust me, its a must try for any spicy cucumber salad fan.

Why I Like this Recipe

I like this recipe because it’s super easy to make and doesn’t require a lot of complicated steps. I love how fresh the cucumbers taste, especially after they soak up all the tangy and slightly spicy dressing. I also dig that it mixes sweet, sour, and savory flavors all in one bite, which makes every spoonful exciting and balanced. Plus, it’s a really healthy option that I can whip up quickly when I want something light and flavorful on a busy day.

Ingredients

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Crisp cucumbers provide crunch, fiber, and hydration in every bite.
Minced garlic boosts flavor and offers potential health benefits.
Tangy rice vinegar livens up the salad with a bright, sour note.
Gochugaru adds adjustable, bold heat and eye-catching color.
Nutty toasted sesame oil enriches the dressing with deep flavor.
Soy sauce brings savory saltiness enhancing every element of the salad.
Fresh green onion adds mild spice and vibrant color to the mix.
A pinch of salt balances flavors and enhances the overall taste.
Sugar subtly softens acidity and rounds out the flavor profile.
Toasted sesame seeds add a crunchy texture and nutty finish.

Ingredient Quantities

2 medium cucumbers, thinly sliced

1 teaspoon salt

2 cloves garlic, minced

1 tablespoon rice vinegar

1 tablespoon soy sauce

1/2 teaspoon Korean red pepper flakes (gochugaru) – adjust for spice

1 teaspoon sugar

1 teaspoon toasted sesame oil

1 tablespoon toasted sesame seeds

1 green onion, thinly sliced

How to Make this

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1. Thinly slice the cucumbers and put them in a bowl. Sprinkle 1 teaspoon of salt over the slices and mix well so they get coated evenly.

2. Let the salted cucumbers sit for about 15 minutes to draw out excess water, then gently drain off the liquid.

3. In a separate small bowl, mix together the minced garlic, rice vinegar, soy sauce, Korean red pepper flakes, and sugar.

4. Stir in the toasted sesame oil into the mixture and then add the toasted sesame seeds.

5. Toss the cucumber slices with the dressing until everything is evenly coated.

6. Sprinkle the thinly sliced green onion on top and give it another gentle toss.

7. Taste the salad and adjust with more red pepper flakes if you like it spicier or a bit more sugar if you prefer a sweeter touch.

8. Chill the salad in the fridge for at least 20 minutes to let the flavors blend together.

9. Give it a final stir before serving to redistribute the dressing.

10. Enjoy your super easy and tasty Korean cucumber salad as a cold side dish or a light veggie meal.

Equipment Needed

1. Knife (for slicing cucumbers and green onion, and mincing garlic)
2. Cutting board (to safely cut the veggies)
3. Medium bowl (for mixing and holding cucumber slices)
4. Small bowl (for combining the dressing ingredients)
5. Measuring spoons (to get the right amounts of salt, vinegar, soy sauce, etc.)
6. Strainer or colander (to drain off the excess liquid from the cucumbers)
7. Spoon or spatula (to mix the ingredients evenly)
8. Refrigerator (for chilling the salad for at least 20 minutes)

FAQ

Do I really need to salt the cucumbers first?

Yeah, you should. Salting the cucumbers draws out extra water and helps them absorb that yummy flavor better.

What if I don’t have Korean red pepper flakes?

You can swap those with another chili powder or red pepper flakes, but it might not taste as authentic.

How long should the cucumbers marinate?

I usually let it sit for about 10 to 15 minutes. That gives enough time for the flavors to blend together.

Can I adjust the spice level in this recipe?

Definitely, feel free to add more or less gochugaru based on how spicy you like it.

Is it OK to store any leftovers?

Sure, you can store it in the fridge for a day or two. Just know that the texture might change a bit after sitting.

Easy Korean Cucumber Salad Recipe Substitutions and Variations

If you can’t find Korean red pepper flakes (gochugaru), try using regular red pepper flakes or just a dash of cayenne pepper but use less coz they can be hotter
If you’re out of rice vinegar, white wine vinegar or apple cider vinegar works pretty good as a substitute
No soy sauce on hand? Tamari or coconut aminos are solid alternatives, especially useful if you’re avoiding gluten
Out of toasted sesame oil? A light drizzle of canola or olive oil mixed with extra toasted sesame seeds can give you a similar nutty flavor
Don’t have fresh cucumbers? Thinly sliced zucchini can do the trick and still offer that crisp texture

Pro Tips

1. When you salt the cucumbers, make sure you let them sit long enough to workout excess water, but don’t overdo it—too much water can make the salad soggy later on.
2. Mix your garlic and other condiments well before adding any oils so that every bite gets a good mix of flavors. If you rush it, you might end up with bits of unmixed garlic.
3. Let the salad chill for a solid 20 minutes or more. Giving it time in the fridge really helps the flavors blend together, and it’s even tastier the next day.
4. Don’t be afraid to adjust the spices. If you love a little extra heat or a touch of sweetness, tweak the red pepper flakes or sugar to suit your taste just by tasting along the way.