Description
This Korean Cucumber Salad is a crisp, cold, and refreshing side dish with a bold, flavorful dressing of garlic, sesame, rice vinegar, and chili oil. It’s quick, no-cook, and the perfect balance of tangy, sweet, and spicy—ideal for pairing with rice bowls, grilled meats, or wraps.
Ingredients
Scale
- 5 mini cucumbers (or 2–3 regular-sized), about 4 cups sliced
- 1 tsp salt
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2–3 tsp chili oil (adjust to taste)
- 3 tsp sugar
- 1 tsp sesame oil
- 2 tsp sesame seeds (optional)
- 3 tbsp green onions, diced (optional)
Instructions
- Slice cucumbers thinly with a sharp knife or spiralizer. Place in a bowl and sprinkle with salt.
- Let sit for 8–12 minutes to draw out moisture. Rinse with cold water and pat dry with paper towels.
- In a small bowl, combine garlic, sugar, soy sauce, sesame seeds, and green onion.
- Add rice vinegar, sesame oil, and chili oil to the bowl and stir to make the dressing.
- Pour dressing over cucumbers and toss until evenly coated.
- Serve cold, garnished with additional sesame seeds or green onions if desired.
Notes
Use Japanese or Persian cucumbers for crunch and fewer seeds. Adjust chili oil to your spice level. Add crushed peanuts or crispy shallots for texture. Store leftovers in the fridge for up to 2 days and stir before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 3g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: korean cucumber salad, spicy cucumber side, asian cucumber salad, korean side dish, chili oil cucumber salad