This Korean cucumber salad is one of those side dishes you think about long after dinner. It’s cool, crisp, a little spicy, and packed with flavor. I first made it on a hot day when turning on the stove felt like a dare. We had grilled some bulgogi outside, and I needed something quick, cold, and punchy to go with it. This salad was born. I used Persian cucumbers—they’re nice and snappy—and tossed them in a quick dressing made with garlic, sesame oil, vinegar, and gochugaru. If you’ve never used gochugaru, it’s a Korean red pepper flake that brings heat without burning your mouth off. It’s a good kind of fire. What I love most is how fast it comes together. One bowl, one spoon, ten minutes flat. Whether you’re making Korean recipes every week or just starting out with Korean food recipes easy enough for a Tuesday night, this dish is a keeper. It fits into so many Korean meals and pairs well with all kinds of Korean dinner recipes, especially grilled meat or bibimbap. If you’re exploring Korean dishes recipes and enjoy recipes and food that wake up your taste buds, this is the one.

1) Key Takeaways
2) Easy Korean Cucumber Salad Recipe
3) Ingredients for Korean Cucumber Salad
4) How to Make Korean Cucumber Salad
5) Tips for Making Korean Cucumber Salad
6) Making Korean Cucumber Salad Ahead of Time
7) Storing Leftover Korean Cucumber Salad
8) Try these Side Dish recipes next!
9) Korean Cucumber Salad
10) Nutrition

1) Key Takeaways

What ingredients make this Korean cucumber salad stand out?
How spicy is the dressing and can it be adjusted?
What kind of cucumbers work best in Korean food recipes like this?
How long does this salad last in the fridge?

2) Easy Korean Cucumber Salad Recipe

I made this Korean cucumber salad one afternoon when I needed something fresh and bold. Something that could stand up to spicy grilled meat without trying too hard. You know what I mean, right? It needed to hold its own, not just be filler.

With crisp cucumbers, savory garlic, and a smoky sprinkle of gochugaru, this salad checks all the boxes. It brings crunch, flavor, and just enough heat to wake up dinner. If you’ve been flipping through Korean recipes or searching for Korean food recipes easy enough for a weeknight, this one fits perfectly.

It belongs on any table serving Korean meals, especially if you’re into Korean dinner recipes that don’t require turning on the stove. And if you’re new to Korean dishes recipes, welcome to the fun part. This is where things get tangy, spicy, and deliciously simple.

3) Ingredients for Korean Cucumber Salad

Persian cucumbers or 1 English cucumber: These types stay crisp longer and don’t water out as quickly. I love their snap when sliced thin and salted just right.

Sea salt: This draws moisture out of the cucumbers. It also seasons them just enough before they meet the dressing. Don’t skip this step or you’ll miss out on great texture.

Rice vinegar: Adds a mild tang that balances the spice. You’ll notice how it lifts the whole flavor profile without being overpowering.

Gochugaru (Korean red pepper flakes): This isn’t the same heat as your usual chili flakes. It brings warmth and smokiness without making you sweat.

Toasted sesame oil: Nutty and fragrant, it rounds everything out. You’ll smell it and immediately know this dish means business.

Minced garlic: Adds punch. I like mine extra fine so it spreads evenly through the dish without any harsh bites.

Sugar (optional): Just a touch can help mellow the heat. I use it when I’m serving this to folks who prefer things a little gentler.

Toasted sesame seeds: Add crunch and a subtle nuttiness. They’re not just a garnish. They bring it all home.

4) How to Make Korean Cucumber Salad

Step 1. Slice the cucumbers thin. I like them a little thicker than paper-thin so they hold up under the dressing. Toss them in a bowl with sea salt. Let them sit about ten minutes. You’ll see water start to pull out. Drain and pat them dry.

Step 2. In a small bowl, stir the vinegar, gochugaru, sesame oil, garlic, and sugar together. It should smell sharp and smoky and delicious all at once.

Step 3. Pour that fiery dressing over your salted cucumbers. Toss them gently so they’re well coated, but don’t break the slices. I use my hands for this, and yes, I always lick my fingers afterward.

Step 4. Just before serving, scatter the toasted sesame seeds across the top. They cling to the cucumbers and add that little extra crunch that makes the dish feel finished.

5) Tips for Making Korean Cucumber Salad

Don’t rush the salting step. I know, it’s tempting to skip it, but it helps the cucumbers stay crisp and keeps the salad from turning soggy. Trust me, it’s ten minutes well spent.

If you can, use Korean gochugaru. Other chili flakes don’t quite hit the same way. Gochugaru has this earthy, rounded flavor that fits into Korean food recipes beautifully.

Use a light hand with the garlic. A little goes far, especially when it’s raw. I mince mine very fine or use a microplane grater so it blends smoothly into the dressing.

6) Making Korean Cucumber Salad Ahead of Time

So, here’s the deal with making this salad ahead. It works, but only if you keep a few things in mind. Salt the cucumbers and store them separate from the dressing until just before serving. That way they stay nice and crisp.

Mix the dressing in a jar and stash it in the fridge. When you’re ready, shake it up, pour it over, toss, and go. You can make this up to a day in advance. It holds its flavor and gets even better the second time around.

If you’re doing a spread of Korean meals, this salad is your easiest prep. It sits well on the table while everything else comes together, and it tastes like you spent more time on it than you did.

7) Storing Leftover Korean Cucumber Salad

Leftovers? Lucky you. Put them in a sealed container and keep them chilled. They’ll last up to two days, though the cucumbers might soften slightly.

I like to give it a quick toss before serving again. Sometimes I’ll even add a little extra sesame oil or vinegar just to wake things back up. It’s still great the next day with leftover Korean dinner recipes like bulgogi or tofu rice bowls.

This dish is so flexible. If you love exploring Korean food recipes, it’ll become one of those go-to items that fill in the gaps and finish a meal without much work.

8) Try these Side Dish recipes next!

9) Korean Cucumber Salad