Korean Cucumber Salad Recipe
Korean Cucumber Salad is a refreshing and flavour-packed side dish made with crisp cucumbers, garlic, sesame oil, soy sauce, rice vinegar and gochugaru. These vibrant Salad Recipes offer the perfect balance of spicy, tangy, savoury and nutty flavours, making this quick Korean-inspired salad ideal for rice dishes, BBQs and everyday meals.
Equipment
- 1 Sharp Chef’s Knife
- 1 Large Chopping Board:
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Measuring Spoons
- 1 Salad Tongs –
- 1 Airtight Food Container
Ingredients
- 780 g English cucumbers
- ¾ medium onion
- 3 spring onions
- 9 garlic cloves
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons caster sugar
- 3 tablespoons sesame oil
- 3 tablespoons gochugaru
- 3 teaspoons toasted sesame seeds
- 1½ teaspoons salt
Instructions
Step 1: Prepare The Cucumbers
- Wash and dry the cucumbers thoroughly.
- Trim both ends.
- Slice the cucumbers into thin rounds, approximately 5–6mm thick.
- Keep the slices as even as possible so they absorb the dressing consistently.
Step 2: Prepare The Aromatics
- Thinly slice the onion.
- Finely chop the spring onions.
- Mince the garlic cloves.
- Reserve a little chopped spring onion for garnishing the finished salad.
Step 3: Make The Dressing
- Add the soy sauce, rice vinegar, caster sugar, sesame oil, gochugaru, toasted sesame seeds and salt to a small mixing bowl.
- Whisk thoroughly until the sugar is mostly dissolved.
- Continue mixing until the dressing becomes glossy and evenly combined.
Step 4: Combine The Vegetables
- Place the cucumber slices into a large mixing bowl.
- Add the sliced onion, chopped spring onion and minced garlic.
- Gently mix the vegetables together so the aromatics are evenly distributed.
Step 5: Add The Dressing
- Pour the prepared dressing evenly over the cucumber mixture.
- Spread it across the vegetables rather than adding it to one spot.
- This makes it easier to coat every cucumber slice during tossing.
Step 6: Toss Gently
- Use salad tongs or clean hands to toss and fold the cucumber mixture.
- Continue for approximately 2–3 minutes, until every slice is coated with the dressing.
- Avoid crushing the cucumbers as you mix.
Step 7: Taste And Adjust
- Taste a cucumber slice and check the overall balance.
- Add a little more gochugaru for extra heat.
- Add more rice vinegar for tanginess or sugar for sweetness if needed.
- Add a small amount of sesame oil if you want a richer flavour.
Step 8: Serve
- Transfer the finished Korean Cucumber Salad to a clean serving bowl.
- Sprinkle over additional toasted sesame seeds.
- Garnish with the reserved spring onion.
- Serve immediately for the freshest, crunchiest texture.
Step 9: Make-Ahead Preparation
- If preparing the salad in advance, sprinkle the sliced cucumbers with some of the salt.
- Leave them for approximately 10–15 minutes to draw out excess moisture.
- Rinse and drain the cucumbers thoroughly.
- Gently squeeze away excess moisture before adding the dressing.
- Store the prepared salad in an airtight container in the refrigerator until ready to serve.
Notes
- 🥒 Keep It Crunchy: Use firm, fresh cucumbers and salt and drain them if preparing the salad ahead to help maintain their crisp texture.
- 🌶️ Adjust the Spice: Add more or less gochugaru depending on your preferred level of heat.
- 🧄 Use Fresh Garlic: Freshly minced garlic gives the dressing a brighter, more aromatic flavour.
- 🥄 Toss Gently: Fold the dressing through the cucumbers carefully to coat every slice without bruising them.
- 🌰 Toast the Sesame Seeds: Lightly toasted sesame seeds add a delicious nutty aroma and extra crunch.
- 🧊 Serve Fresh: Enjoy the salad soon after dressing for the best texture and vibrant flavour.
- 🫙 Store Properly: Keep leftovers in an airtight container in the refrigerator and enjoy within 3–4 days.