This quick and refreshing Korean cucumber salad is a perfect side dish! With thinly sliced cucumbers, a tangy dressing, and a touch of spice, it’s a bite-sized burst of flavor!
I whip this up in just a few minutes, and it’s always a hit! Plus, you can crunch on it while waiting for dinner—double win! 🥒✨
Key Ingredients & Substitutions
Cucumbers: I prefer using English or Korean cucumbers because they’re tender and have fewer seeds. If you can’t find them, regular garden cucumbers will work, but peel them if the skin is tough.
Korean Red Chili Flakes (Gochugaru): This ingredient provides the unique flavor of the salad. If you want less heat, use less gochugaru or substitute with crushed red pepper flakes, but the flavor will change slightly.
Sesame Seeds: Toasted sesame seeds add a nice crunch and nutty flavor. If you don’t have them, you can skip them or use chopped nuts for a different texture.
Rice Vinegar: I really like rice vinegar for its mild flavor. If you’re out, apple cider vinegar or white wine vinegar can work in a pinch, but they are slightly stronger.
Sugar: This balances out the heat and acidity. If you’re looking to cut down on sugar, you can use honey or a sugar substitute that measures like sugar.
How Do I Get the Perfect Crunch from My Cucumbers?
The secret to a crunchy cucumber salad is in the salting process. By salting the cucumber slices in the beginning, you draw out excess water, which keeps the cucumbers crisp. Here’s how to do it:
- Slice cucumbers and place them in a bowl. Sprinkle with salt and toss.
- Let them sit for about 10 minutes. This step is crucial for dealing with excess moisture.
- After resting, drain any water that collects at the bottom of the bowl.
This will keep your salad from becoming soggy and help maintain that satisfying crunch in each bite!
Easy Korean Cucumber Salad Ready in Minutes
Ingredients You’ll Need:
- 2 medium cucumbers (preferably English cucumbers or Korean cucumbers)
- 1 tbsp Korean red chili flakes (gochugaru)
- 1 tsp sesame seeds (toasted)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1/4 tsp salt (adjust to taste)
How Much Time Will You Need?
This delightful salad takes about 15 minutes to prepare! With just a little bit of time to let the cucumbers sweat out their moisture, you can enjoy this crunchy and refreshing dish in a flash—perfect for a busy day or a quick snack!
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Start by washing your cucumbers thoroughly. Slice them into about 1/4-inch thick rounds. The thickness is important for achieving that satisfying crunch!
2. Salting the Cucumbers:
In a mixing bowl, place the cucumber slices and sprinkle the salt evenly over them. Toss the slices gently to coat them in salt. Let them sit for 10 minutes to draw out excess moisture. This will help keep your salad nice and crisp.
3. Make the Dressing:
While the cucumbers are resting, grab a small bowl. Combine the Korean red chili flakes (gochugaru), toasted sesame seeds, soy sauce, rice vinegar, sugar, sesame oil, and minced garlic. Stir everything together until the sugar is dissolved and the ingredients are well mixed. It should smell amazing!
4. Combine the Ingredients:
After 10 minutes, drain any excess water from the salted cucumbers. Now, pour the prepared dressing over the cucumber slices. Toss everything gently but thoroughly so that each slice gets coated in the spicy, tangy sauce.
5. Adjust to Taste:
Take a moment to taste your salad. Feel free to adjust the seasoning by adding more salt, soy sauce, or sugar, depending on your preference. This step really helps you make it perfect!
6. Serve:
Now it’s time to enjoy! You can serve the salad immediately or pop it in the fridge for 15-30 minutes to let the flavors meld. It’s delicious either way—chilled or at room temperature!
Enjoy this crunchy, spicy, and refreshing Korean cucumber salad as a delightful side dish or appetizer! It’s a quick and tasty addition to any meal!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Cucumbers?
Yes! While English or Korean cucumbers are preferred for their tender skin and fewer seeds, you can absolutely use regular garden cucumbers. Just peel them if the skin is tough for a better texture!
How Spicy Is This Salad?
The spice level depends on the amount of gochugaru you use. If you’re sensitive to heat, start with a smaller amount and taste the dressing before adding more. You can also substitute gochugaru with crushed red pepper flakes for a milder version, but the flavor profile will change.
Can I Make This Salad Ahead of Time?
Absolutely! You can prepare the salad a few hours in advance. Just wait to add the dressing until about 30 minutes before serving to keep the cucumbers crunchy. It’s best enjoyed fresh, but can last in the fridge for up to 2 days.
What Should I Serve It With?
This Korean cucumber salad pairs perfectly with grilled meats, rice dishes, or as part of a larger spread of Korean appetizers. It’s also a refreshing side on its own during hot weather!
