Irresistible Korean Cucumber Salad Recipe for Summer Bliss

Crisp, refreshing, and bursting with flavor, Korean Cucumber Salad is an irresistibly tasty side dish that can elevate any meal. Imagine cool cucumbers tossed in a zesty dressing that dances on your taste buds, making you wonder if every salad could be this delightful.

I remember the first time I had it at a friend’s BBQ. My taste buds were doing the cha-cha as I devoured serving after serving, eagerly asking for the recipe. Perfect for summer picnics or a cozy family dinner, this dish will have your guests clamoring for more.

I still chuckle when I think about how my friend thought she could hide this salad in the corner of her buffet table; it was gone before the main dishes even made their debut.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cucumbers: Choose fresh Persian or English cucumbers for their thin skins and crisp texture. They add a refreshing bite.

• Korean Red Pepper Flakes (Gochugaru): These flakes bring a delightful heat and smoky flavor that enhances the overall taste of the salad.

• Rice Vinegar: A splash of rice vinegar adds tanginess and balances the flavors beautifully; opt for unseasoned for best results.

• Sugar: Just a touch of sugar helps to mellow out the acidity of the vinegar and enhances the salad’s sweetness.

• Garlic: Fresh minced garlic lends a wonderful aroma and depth of flavor; don’t skimp on this!

• Sesame Oil: A drizzle of toasted sesame oil adds richness and nutty undertones that make this salad unforgettable.

• Sesame Seeds: Toasted sesame seeds add an extra crunch and visual appeal to your dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Cucumbers: Start by washing your cucumbers thoroughly under cold water. Slice them into thin rounds or half-moons depending on your preference for texture.

Salt Those Cucumbers: Place the sliced cucumbers in a bowl and sprinkle with salt. Let them sit for about 15 minutes to draw out excess moisture, enhancing their crunchiness.

Create Your Flavor Bomb Dressing: In another bowl, whisk together rice vinegar, sugar, minced garlic, gochugaru, and sesame oil until well combined. The aromas should start mingling beautifully!

Toss It All Together!: After draining excess liquid from the cucumbers, add them to the dressing bowl. Toss gently until each cucumber slice is well-coated in that irresistible mixture.

Final Touches with Sesame Seeds: Sprinkle toasted sesame seeds over your salad and give it one last gentle toss. Feel free to adjust seasoning according to your taste—this is all about you!

Chill & Serve!: Let your salad sit in the fridge for at least 30 minutes before serving. This waiting game allows flavors to meld together perfectly; trust me, it’s worth it!

Enjoying Korean Cucumber Salad isn’t just about eating; it’s an experience filled with bright flavors and crunchy textures that will leave you wanting more!

Perfecting the Cooking Process

Start by slicing cucumbers thinly to absorb all the flavors. Mix the dressing while the cucumbers sweat to enhance their crunchiness. Let everything marinate for at least 10 minutes before serving to allow those delicious flavors to mingle.

Add Your Touch

Consider adding sesame seeds or sliced scallions for extra texture and flavor. You can also substitute rice vinegar with apple cider vinegar if that’s what you have at home. Feel free to throw in some chili flakes if you like a spicy kick.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to three days. Avoid reheating as this salad is best enjoyed fresh and crunchy straight from the fridge.

It reminds me of a summer picnic where I first served this salad. Everyone devoured it, asking for seconds, and I felt like a culinary rock star!

FAQ

What type of cucumber should I use for Korean cucumber salad?

Use Persian or English cucumbers as they are crispier and have fewer seeds.

Can I make this salad ahead of time?

Yes, but it’s best served fresh. Prepare it up to 24 hours in advance.

How do I add protein to this salad?

You can add grilled chicken or tofu to turn it into a complete meal!

Print

Korean Cucumber Salad

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• Author: Ethan Brooks
• Total Time: 10 minutes
• Yield: Serves 4

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Description

Korean Cucumber Salad is a vibrant and refreshing side dish that brings a delightful crunch and zesty flavor to any meal. With crisp cucumbers tossed in a tangy dressing, this salad is perfect for summer picnics or cozy family dinners. Simple to prepare and bursting with taste, it will have your guests asking for seconds.

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Ingredients

Scale 1x2x3x

• 2 medium Persian cucumbers, thinly sliced
• 2 tsp salt
• 2 tbsp rice vinegar (unseasoned)
• 1 tsp sugar
• 2 cloves garlic, minced
• 1 tsp Korean red pepper flakes (Gochugaru)
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds

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Instructions

1. Wash cucumbers under cold water and slice thinly.
2. Place sliced cucumbers in a bowl, sprinkle with salt, and let sit for 15 minutes to draw out moisture.
3. In another bowl, whisk together rice vinegar, sugar, minced garlic, Gochugaru, and sesame oil until combined.
4. Drain excess liquid from cucumbers and add them to the dressing. Toss gently to coat each slice.
5. Sprinkle toasted sesame seeds over the salad and give it one last toss.
6. Chill in the refrigerator for at least 30 minutes before serving.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Side Dish
• Method: No Cook
• Cuisine: Korean

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 70
• Sugar: 3g
• Sodium: 450mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg

Keywords: You can substitute rice vinegar with apple cider vinegar for a different flavor. Add sliced scallions or additional chili flakes for extra texture and spice.