Description
This Crunchy Korean Cucumber Salad is a refreshing, tangy, and slightly spicy side dish featuring crisp cucumbers tossed in a flavorful dressing of soy sauce, rice vinegar, sesame oil, and Korean chili flakes. Perfectly balanced with a touch of sweetness and garnished with fresh cilantro and toasted sesame seeds, this salad is quick to prepare and makes a delightful accompaniment to any meal.
Ingredients
Scale
Vegetables
- 4 cups cucumber, sliced into thick rounds or half moons (English cucumber, Japanese, Armenian, or Persian – thin-skinned and seedless preferred)
- 2 scallions, sliced thin
- Fresh cilantro for garnish
Seasonings & Dressing
- 1 teaspoon salt
- 1 teaspoon soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sugar (can substitute honey or maple syrup)
- 1 tablespoon toasted sesame oil
- 1–2 teaspoons Gochugaru Korean chili pepper flakes (adjust to taste)
- Toasted sesame seeds for garnish
Optional Additions
- 1 garlic clove, finely minced
- 1 teaspoon fish sauce (omit soy sauce if using)
- Thinly sliced carrots and onions
Instructions
- Salt the Cucumbers: Place the sliced cucumbers in a colander and toss with 1 teaspoon of salt. Set the colander over a plate or bowl and let it sit for 30 minutes. This step draws out excess moisture, helping the cucumbers stay crunchy and preventing the salad from becoming watery.
- Prepare the Dressing: In a medium bowl, whisk together the soy sauce, rice vinegar, sugar (or honey/maple), toasted sesame oil, sliced scallions, and Gochugaru chili flakes. This vibrant dressing forms the flavor base of the salad.
- Rinse and Dry Cucumbers: Lightly rinse the salted cucumbers under cold water to remove excess salt, then use a clean kitchen towel to pat them dry thoroughly. Removing moisture ensures the dressing adheres well.
- Toss the Salad: Add the dried cucumbers to the dressing bowl and mix well to coat all the pieces evenly. Allow the flavors to meld for a few minutes if desired.
- Garnish and Serve: Transfer the salad to a serving dish and sprinkle with toasted sesame seeds and fresh cilantro leaves. Serve immediately as a crisp, flavorful side dish.
Notes
- If short on time, the initial salting step can be skipped; the salad will still be delicious though slightly less crisp.
- Salting the cucumbers helps to release water, resulting in a less watery and crunchier salad texture.
- Optional additions include finely minced garlic, a teaspoon of fish sauce (omit soy sauce if using), or thinly sliced carrots and onions for extra flavor and texture.
Keywords: Korean cucumber salad, crunchy cucumber salad, Gochugaru salad, no cook salad, side dish, vegan cucumber salad, Korean side dish