I’m sharing my quick Korean Cucumber Salad with an Asian dressing that can be made spicy or left slightly sweet, plus a simple tip for keeping it crisp.
I remember the first time I made this Easy Korean Cucumber Salad I tossed cool English cucumbers with a bright splash of sesame oil and something salty and it surprised me. It’s light, crunchy and a little sassy, not the boring salad you assume.
I keep making it for quick lunches or when friends drop by cause it disappears fast. Maybe you saw a version on Cucumber Salad Recipes Tiktok or typed Korean Cucumber Salad and wondered if the hype was real.
Spoiler it is, but there are tiny tricks that take it from simple to actually memorable.
Ingredients
- Crunchy, very hydrating, low calorie, adds fiber and fresh mild flavor.
- Bright tangy acid, makes salad sour and lifted, almost no calories.
- Korean red pepper flakes, smoky heat and color, adds antioxidants.
- Intense nutty aroma, small amount gives richness and healthy fats.
- Salty umami boost, deepens flavor, contributes sodium so use sparingly.
- Raw minced garlic gives bite and pungency, plus immune friendly compounds.
- Fresh green onion notes, crisp texture, brightens and add mild sharpness.
- Tiny toasty crunch, adds texture, small boost of calcium and fat.
- Sweetens and balances vinegar and spice, simple carbs, adjust to taste.
Ingredient Quantities
- 2 English cucumbers (about 1 lb)
- 1 teaspoon kosher salt
- 1 teaspoon sugar or 1 teaspoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochugaru (Korean red pepper flakes) or 1 to 2 teaspoons to taste
- 2 cloves garlic, minced
- 2 scallions (green onions), thinly sliced
- 1 teaspoon toasted sesame seeds
- Optional: 1 small carrot, julienned for color
- Optional: 1 teaspoon mirin or rice syrup for extra sweetness
How to Make this
1. Wash the English cucumbers, trim the ends and slice them thinly on a bias or into 1/8 inch rounds; you can peel stripes with a peeler for looks if you want.
2. Put the cucumber slices in a bowl, sprinkle with 1 teaspoon kosher salt, toss, and let sit 10 to 15 minutes so they sweat out excess water.
3. Meanwhile mix the dressing: whisk 1 teaspoon sugar or honey, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 to 2 teaspoons gochugaru to start (or up to 1 tablespoon if you like it hot), and the 2 minced garlic cloves; if using, add 1 teaspoon mirin or rice syrup.
4. After the cucumbers have sweated, press or squeeze them gently in a colander or between paper towels to remove excess liquid; you can also stack them between two plates and put a small weight on top for a minute to speed it up.
5. Toss the drained cucumbers with the dressing, add the thinly sliced scallions and the optional julienned carrot, and mix well.
6. Taste and adjust: add more soy for salt, more sugar or mirin for sweetness, or more gochugaru for heat; a little extra sesame oil at the end boosts the aroma.
7. Chill for at least 10 to 20 minutes so flavors marry, though you can serve right away if you’re impatient.
8. Just before serving sprinkle 1 teaspoon toasted sesame seeds and extra scallion; store leftovers in an airtight container in the fridge up to 48 hours but keep any collected liquid drained so it stays crisp.
Equipment Needed
1. Chefs knife
2. Cutting board
3. Vegetable peeler (for decorative stripes, optional)
4. Large mixing bowl (for the cucumbers)
5. Small bowl or jar (for whisking the dressing)
6. Measuring spoons (tsp and tbsp)
7. Whisk or fork
8. Colander or fine mesh strainer and paper towels or a clean kitchen towel (for draining/squeezing)
9. Small skillet or sheet pan (to toast sesame seeds, optional)
10. Airtight container for storing leftovers
FAQ
Easy Korean Cucumber Salad Recipe Substitutions and Variations
- English cucumbers: if you can’t find them use Persian cucumbers or seedless hothouse cukes, or a regular cucumber peeled and seeded for less bitterness.
- Rice vinegar: swap with apple cider vinegar or white wine vinegar, use slightly less since they’re sharper.
- Soy sauce: use tamari for gluten free, or coconut aminos if you need soy free; taste and adjust salt.
- Gochugaru: sub with crushed red pepper flakes plus a pinch of sweet paprika, or dissolve 1 teaspoon gochujang in a little vinegar and oil for similar heat and depth.
Pro Tips
– Salt and drain the cukes, but dont go crazy squeezing them or theyll turn to mush; if you need to speed it up stack them between plates with a small weight for a minute and pat dry, that keeps the crunch without losing flavor.
– Make the dressing ahead but hold back a little sesame oil and some gochugaru; adding oil and heat at the end gives a brighter aroma and you can always add more spice but you cant take it away.
– If youre prepping for later, store cucumbers and dressing separately or at least drain and discard any collected liquid before putting it in the fridge, they stay crisp way longer that way and will last up to about 48 hours.
– Use a mandoline or a very sharp knife for even thin slices and peel stripes with a peeler for a nicer look, add the toasted sesame seeds and scallions right before serving so they keep their texture and pop.
Easy Korean Cucumber Salad Recipe
I’m sharing my quick Korean Cucumber Salad with an Asian dressing that can be made spicy or left slightly sweet, plus a simple tip for keeping it crisp.
4
servings
55
kcal
Equipment: 1. Chefs knife
2. Cutting board
3. Vegetable peeler (for decorative stripes, optional)
4. Large mixing bowl (for the cucumbers)
5. Small bowl or jar (for whisking the dressing)
6. Measuring spoons (tsp and tbsp)
7. Whisk or fork
8. Colander or fine mesh strainer and paper towels or a clean kitchen towel (for draining/squeezing)
9. Small skillet or sheet pan (to toast sesame seeds, optional)
10. Airtight container for storing leftovers
Ingredients
2 English cucumbers (about 1 lb)
1 teaspoon kosher salt
1 teaspoon sugar or 1 teaspoon honey
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon gochugaru (Korean red pepper flakes) or 1 to 2 teaspoons to taste
2 cloves garlic, minced
2 scallions (green onions), thinly sliced
1 teaspoon toasted sesame seeds
Optional: 1 small carrot, julienned for color
Optional: 1 teaspoon mirin or rice syrup for extra sweetness
Directions
- Wash the English cucumbers, trim the ends and slice them thinly on a bias or into 1/8 inch rounds; you can peel stripes with a peeler for looks if you want.
- Put the cucumber slices in a bowl, sprinkle with 1 teaspoon kosher salt, toss, and let sit 10 to 15 minutes so they sweat out excess water.
- Meanwhile mix the dressing: whisk 1 teaspoon sugar or honey, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 to 2 teaspoons gochugaru to start (or up to 1 tablespoon if you like it hot), and the 2 minced garlic cloves; if using, add 1 teaspoon mirin or rice syrup.
- After the cucumbers have sweated, press or squeeze them gently in a colander or between paper towels to remove excess liquid; you can also stack them between two plates and put a small weight on top for a minute to speed it up.
- Toss the drained cucumbers with the dressing, add the thinly sliced scallions and the optional julienned carrot, and mix well.
- Taste and adjust: add more soy for salt, more sugar or mirin for sweetness, or more gochugaru for heat; a little extra sesame oil at the end boosts the aroma.
- Chill for at least 10 to 20 minutes so flavors marry, though you can serve right away if you're impatient.
- Just before serving sprinkle 1 teaspoon toasted sesame seeds and extra scallion; store leftovers in an airtight container in the fridge up to 48 hours but keep any collected liquid drained so it stays crisp.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 131g
- Total number of serves: 4
- Calories: 55kcal
- Fat: 3.8g
- Saturated Fat: 0.6g
- Trans Fat: 0g
- Polyunsaturated: 1.3g
- Monounsaturated: 1.4g
- Cholesterol: 0mg
- Sodium: 525mg
- Potassium: 194mg
- Carbohydrates: 5.6g
- Fiber: 0.7g
- Sugar: 1.8g
- Protein: 1.4g
- Vitamin A: 50IU
- Vitamin C: 6mg
- Calcium: 63mg
- Iron: 0.6mg
