Korean Cucumber Salad
A quick and refreshing Korean cucumber salad that’s lightly spicy and perfect as a side dish for any meal.
Ingredients
For the salad
- 2 large cucumbers English or Persian cucumbers work best for thin, tender skins.
- 1 tablespoon kosher or table salt Used for drawing moisture.
- 3 pieces green onions Thinly sliced.
- 2 tablespoons rice vinegar Milder and slightly sweet compared to white vinegar.
- 1 tablespoon soy sauce Low-sodium is fine.
- 1 tablespoon sesame oil Toasted sesame oil for classic aroma.
- 1 teaspoon sugar Balances the acidity, can substitute with honey or maple syrup.
- 1 teaspoon red pepper flakes Optional; reduce for kids.
- to taste sesame seeds For garnish.
Instructions
Preparation
- Wash cucumbers and slice them very thinly (about 1/8 inch). A mandoline or sharp chef's knife works well.
- Place cucumber slices in a colander, sprinkle evenly with 1 tablespoon salt, and toss. Let sit for 15 minutes to draw out excess water.
- While cucumbers rest, whisk together 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, and 1 teaspoon red pepper flakes (if using) in a small bowl. Taste and adjust as necessary.
- Rinse the cucumbers under cold water to remove excess salt, then drain thoroughly and pat dry with paper towels or a clean kitchen towel.
- In a large bowl, combine the cucumbers and the sliced green onions. Pour the dressing over the salad and toss gently until evenly coated.
- Transfer to a serving bowl, sprinkle with sesame seeds, and chill for at least 10 minutes before serving.
Notes
Refrigerate in an airtight container. Properly stored, the salad keeps for 2–3 days. For best texture, keep the dressing and cucumbers separate until serving. Garlic & chili additions can enhance flavor. Avoid freezing to maintain texture.