Name: Korean Cucumber Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Korean
Ingredients: 2 Korean, Kirby or Persian cucumbers (thinly sliced); 1 green onion, white and green parts (thinly sliced); ½ teaspoon salt; 2 garlic cloves (minced); 2 teaspoons gochugaru (Korean chili flakes); 2 teaspoons toasted sesame oil; 1 ½ teaspoons brown rice syrup (or Korean rice syrup or any sugar/sweetener of choice); 1 teaspoon soy sauce (or coconut aminos); 1 teaspoon rice vinegar; ½ teaspoon toasted sesame seeds

Introduction

Korean Cucumber Salad is a refreshing and spicy side dish that comes together in just 15 minutes. Crisp cucumbers are tossed with flavorful seasonings for a perfect balance of heat, sweetness, and tang. This salad is ideal for summer meals or as a vibrant accompaniment to any Korean-inspired spread.

This image shows several thin slices of cucumber stacked unevenly in a pile, with a glossy reddish-orange sauce covering them. The cucumbers are green with a light, translucent inside and a darker peel. Scattered on top and around the slices are small bits of chopped garlic, sesame seeds, and green herbs, adding texture and color contrast. The cucumbers and sauce rest inside a white bowl with a smooth surface, and to the right side, a wooden spoon is placed inside the bowl. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Korean, Kirby, or Persian cucumbers (thinly sliced)

½ teaspoon salt

2 garlic cloves (minced)

1 green onion, white and green parts (thinly sliced)

2 teaspoons gochugaru (Korean chili flakes)

2 teaspoons toasted sesame oil

1 ½ teaspoons brown rice syrup (or Korean rice syrup or any sugar/sweetener of choice)

1 teaspoon soy sauce (or coconut aminos)

1 teaspoon rice vinegar

½ teaspoon toasted sesame seeds

Instructions

Step 1: In a mixing bowl, combine the sliced cucumbers and salt. Toss to coat evenly.

Step 2: Let the cucumbers sit for 10 minutes to release excess moisture.

Step 3: After 10 minutes, squeeze the cucumbers with your hands to remove all excess liquid and discard it.

Step 4: Add the minced garlic, sliced green onion, gochugaru, toasted sesame oil, brown rice syrup, soy sauce, rice vinegar, and toasted sesame seeds to the cucumbers.

Step 5: Toss everything together until the cucumbers are well coated with the dressing.

Step 6: Serve immediately and enjoy this crisp, spicy salad.

Tips & Variations

For extra crunch, use fresh cucumbers and slice them thinly.

Adjust the gochugaru to your preferred spice level or substitute with red pepper flakes.

Use honey or maple syrup if you don’t have brown rice syrup for a different sweetness profile.

Let the salad chill in the refrigerator for 30 minutes before serving to deepen the flavors.

FAQs

Can I use regular cucumbers instead of Korean cucumbers?

Yes, you can use regular cucumbers, but Korean or Kirby cucumbers are preferred because they have fewer seeds and thinner skins, which help maintain a better crunch and texture.

What can I substitute for gochugaru?

If you don’t have gochugaru, red pepper flakes or a pinch of cayenne pepper can work as a substitute. Keep in mind the flavor will be slightly different, but you can still achieve a nice spicy kick.