Description
This Korean Cucumber Salad is a vibrant, refreshing side dish featuring crisp cucumbers tossed in a tangy, savory, and mildly spicy marinade. The combination of rice vinegar, soy sauce, garlic, and chili oil creates layers of flavor, while a brief salting step enhances the cucumbers’ crunch. Light yet bold, it’s perfect for any meal or as an appetizer at gatherings.
Ingredients
- 5 mini cucumbers (or 2-3 regular cucumbers), about 4 cups
- 1 teaspoon salt
- 1.5 teaspoons soy sauce
- 1 teaspoon minced garlic
- 3 tablespoons rice vinegar
- 2-3 teaspoons chili oil (adjust for spice level)
- 3 teaspoons sugar
- 1 teaspoon sesame oil
- 2 teaspoons sesame seeds (optional)
- 3 tablespoons green onions, diced (optional)
Instructions
- In a small bowl, combine minced garlic, sugar, sesame seeds, and diced green onion.
- Add rice vinegar, soy sauce, chili oil, and sesame oil. Mix to combine the marinade.
- Thinly slice cucumbers using a spiralizer or sharp knife.
- Sprinkle salt over cucumbers and let sit for 8-12 minutes to draw out moisture.
- Rinse salted cucumbers with water and pat dry with paper towels.
- Place prepared cucumbers in a bowl and pour marinade over. Toss to coat evenly.
- Garnish with extra sesame seeds and green onion if desired. Serve chilled.
Notes
Substitute mini cucumbers with English or Persian cucumbers for best crunch. For less spice, reduce chili oil or omit. Use tamari for a gluten-free option. Salad can be made ahead and stored in an airtight container in the fridge for up to 2 days—refresh with extra sesame oil before serving. Avoid over-salting cucumbers; rinse thoroughly to prevent excess saltiness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: Korean