Description
This Crunchy Korean Cucumber Salad is a refreshing, crisp side dish bursting with tangy, sweet, and spicy flavors. Featuring thinly sliced cucumbers marinated in a mixture of soy sauce, rice vinegar, sesame oil, and Korean chili flakes, it’s a quick and easy recipe perfect for a light snack or accompaniment to any meal.
Ingredients
Scale
Vegetables
- 4 cups cucumber, sliced into thick rounds or 1/2 moons (English cucumber, Japanese, Armenian, or Persian – thin-skinned, seedless preferred)
- 2 scallions, sliced thin
- fresh cilantro for garnish
Seasonings and Dressing
- 1 teaspoon salt
- 1 teaspoon soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sugar (or honey or maple syrup)
- 1 tablespoon toasted sesame oil
- 1–2 teaspoons Gochugaru Korean chili pepper flakes (start with less and add more to taste)
- toasted sesame seeds for garnish
Instructions
- Salt the Cucumbers: In a colander, toss the sliced cucumbers with 1 teaspoon of salt. Let them sit over a plate or bowl for 30 minutes to draw out excess moisture, which helps keep them crisp and prevents the salad from becoming watery.
- Prepare the Dressing: While the cucumbers are salting, whisk together the soy sauce, rice vinegar, sugar (or honey/maple), toasted sesame oil, sliced scallions, and Gochugaru chili flakes in a bowl until well combined.
- Rinse and Dry Cucumbers: After 30 minutes, lightly rinse the salted cucumbers under cold water to remove excess salt. Pat them dry thoroughly with a kitchen towel or paper towels to ensure the salad remains crunchy.
- Toss Salad: Add the dried cucumber slices to the dressing and mix well, ensuring every piece is evenly coated with the flavorful mixture.
- Garnish and Serve: Transfer the salad to a serving dish, sprinkle generously with toasted sesame seeds and fresh cilantro leaves, then serve immediately for maximum crunch and flavor.
Notes
- Salting cucumbers is optional but recommended for a crisper texture and to reduce excess water in the salad.
- Optional additions include 1 finely minced garlic clove, 1 teaspoon fish sauce (replace soy sauce if using), and thinly sliced carrots or onions for extra crunch and flavor.
- This salad is best consumed fresh but can be refrigerated for up to 1 day; cucumbers may soften over time.
Keywords: Crunchy Cucumber Salad, Korean Salad, Gochugaru Salad, Refreshing Side Dish, Vegan Salad