Crunchy Korean Cucumber Salad

Here is my favorite Korean cucumber salad recipe, with crisp cucumbers, a tangy dressing made with rice vinegar, sesame oil, and a touch of garlic and red pepper flakes.

This cucumber salad is perfect for hot summer days when you want something cool and refreshing. I love making it as a side dish for grilled meats or just eating it straight from the bowl as a healthy snack.

What Kind of Cucumbers Should I Use?

Persian cucumbers are my go-to choice for this salad because they’re crisp, have thin skins, and contain fewer seeds than regular cucumbers. You can find them at most grocery stores, usually sold in plastic bags near the regular cucumbers. If you can’t find Persian cucumbers, English cucumbers work well too since they also have thin skins and a mild flavor. Regular slicing cucumbers will work in a pinch, but you might want to peel them first since their skins can be tougher and more bitter. Whatever type you choose, make sure they feel firm when you pick them up – soft spots mean they’re past their prime and won’t give you that satisfying crunch.

Options for Substitutions

This simple Korean salad is pretty forgiving when it comes to swaps:

• Persian cucumbers: Regular cucumbers work fine – just peel them and scoop out the seeds first since they’re more watery. English cucumbers are another great option and don’t need peeling.
• Gochugaru: This Korean chili flake is what gives the salad its signature flavor, so I’d really try to find it if possible. In a pinch, you can use red pepper flakes, but start with half the amount since they’re spicier.
• Rice vinegar: White vinegar or apple cider vinegar can work, but use a bit less since they’re more acidic than rice vinegar. Start with 1/2 teaspoon and taste as you go.
• Sesame oil: This ingredient is pretty important for the authentic flavor, but if you don’t have it, you can skip it and add a pinch more salt to make up for the missing richness.
• Sesame seeds: Toasted sesame seeds are best, but raw ones work too. If you don’t have any, you can leave them out or sprinkle some chopped peanuts for crunch.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Korean cucumber salad is skipping the salting step – always sprinkle your cucumber chunks with salt and let them sit for 15-20 minutes to draw out excess water, then pat them dry with paper towels to prevent a watery salad.

Another common error is using regular cucumbers instead of Persian ones, which have thicker skins and more seeds that can make your salad bitter and less crisp.

Don’t go overboard with the gochugaru if you’re new to Korean flavors – start with half the amount and taste before adding more, since the heat level can vary between brands.

Finally, make sure to toast your sesame seeds in a dry pan for 2-3 minutes until golden, as this simple step brings out their nutty flavor and adds a nice crunch to contrast the cool cucumbers.

What to Serve With Korean Cucumber Salad?

This Korean cucumber salad is perfect as a side dish with grilled meats like Korean BBQ, bulgogi, or even simple grilled chicken or pork. The cool, crunchy cucumbers with that spicy-sweet kick make a great contrast to rich, savory main dishes. I love serving it alongside steamed rice and other Korean banchan (side dishes) for a complete meal, or even with fried rice when you want something refreshing to balance out all those bold flavors. It’s also fantastic with ramen or any noodle soup since the crisp texture and tangy taste help cut through the richness of the broth.

Storage Instructions

Refrigerate: This cucumber salad is best enjoyed fresh, but you can keep leftovers in the fridge for up to 2 days in a covered container. The cucumbers will release more water as they sit, so you might want to drain off any excess liquid before serving again.

Make Ahead: I like to prep the dressing separately and store it in a small jar in the fridge for up to a week. Then I can quickly slice fresh cucumbers and toss everything together whenever I want a crisp, refreshing side dish. The flavors actually get better after sitting for about 30 minutes before serving.

Serve Cold: This salad is meant to be served chilled, so there’s no need to bring it back to room temperature. Just give it a quick stir and maybe add a sprinkle of fresh sesame seeds if you want to brighten it up again.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 120-150
• Protein: 2-3 g
• Fat: 5-7 g
• Carbohydrates: 15-20 g

Ingredients

• 4 persian cucumbers, ends trimmed and chopped into 1/2 inch pieces
• 1 tbsp korean chili flakes (gochugaru)
• 3 tsp soy sauce
• 1 tbsp toasted sesame seeds
• 1/2 tsp sesame oil
• 1 tsp rice wine vinegar
• 1/2 tsp granulated sugar

Step 1: Prepare the Dressing

• 1 tbsp Korean chili flakes (gochugaru)
• 3 tsp soy sauce
• 1 tbsp toasted sesame seeds
• 1/2 tsp sesame oil
• 1 tsp rice wine vinegar
• 1/2 tsp granulated sugar

In a medium-sized bowl, whisk together the Korean chili flakes (gochugaru), soy sauce, toasted sesame seeds, sesame oil, rice wine vinegar, and granulated sugar until well combined.

This creates a spicy, tangy, and aromatic dressing base for the salad.

Step 2: Dress the Cucumbers

• 4 Persian cucumbers, ends trimmed and chopped into 1/2 inch pieces

Add the chopped cucumbers to the bowl with the dressing.

Toss thoroughly to ensure that all cucumber pieces are evenly coated with the spicy-sesame dressing.

Step 3: Season and Marinate

Taste the salad and adjust the seasoning as needed—feel free to add more soy sauce or chili flakes to suit your taste.

Optionally, you can add some sliced green onions for extra flavor and freshness if you have them on hand.

Allow the cucumber salad to marinate for about 10 minutes before serving so the flavors meld together.

I like to let it chill in the fridge during this time for an extra refreshing crunch.