Korean Cucumber Salad
Looking to add some vibrant flavor to your meal? Look no further than this mouthwatering Korean cucumber salad! Bursting with freshness and a delightful blend of savory, sweet, and tangy flavors, this salad is sure to become a favorite in your kitchen.
Korean Cucumber Salad
In this recipe, crisp English cucumbers are paired with minced onion, sliced green onion, and fragrant garlic to create a refreshing base. But what really sets this salad apart is the irresistible dressing, made with a combination of soy sauce (or liquid aminos), rice vinegar, sugar, sesame oil, and a sprinkle of sesame seeds and red pepper flakes for a hint of heat.
Not only is this Korean cucumber salad incredibly delicious, but it’s also incredibly easy to make. With just a few simple ingredients and minimal prep time, you can have a flavorful salad ready to serve in minutes. It’s the perfect side dish to accompany your favorite Korean BBQ, grilled meats, or any meal that needs a burst of flavor and freshness.
So, whether you’re looking to impress your dinner guests or simply craving a taste of Korea in your own home, give this Korean cucumber salad a try. With its bold flavors and effortless preparation, it’s sure to become a staple in your recipe collection. Let’s dive into the details and see how easy it is to whip up this delicious dish!
What You Will Love About This Recipe
- Bold Flavor Profile: This salad packs a punch with its bold and vibrant flavors. From the savory umami of soy sauce to the tangy kick of rice vinegar and the subtle sweetness of sugar, every bite is bursting with deliciousness.
- Fresh and Crisp: With crisp English cucumbers as the base, this salad offers a refreshing crunch that’s incredibly satisfying. It’s the perfect way to lighten up any meal and add a burst of freshness to your plate.
- Easy Preparation: With just a handful of ingredients and simple instructions, this salad is incredibly easy to make. You can have it ready to serve in minutes, making it perfect for busy weeknights or last-minute gatherings.
- Versatile: This Korean cucumber salad pairs well with a wide variety of dishes, from Korean BBQ to grilled meats, stir-fries, and more. Its versatility makes it a go-to side dish that complements a wide range of flavors and cuisines.
- Health Benefits: Cucumbers are low in calories and high in water content, making them a hydrating and refreshing choice. Plus, they’re rich in vitamins and minerals, adding a nutritional boost to your meal.
- Authentic Korean Flavor: If you’re a fan of Korean cuisine, you’ll appreciate the authentic flavors of this salad. It captures the essence of Korean cooking with its combination of traditional ingredients and seasonings.
- Customizable: While this recipe is delicious as is, it’s also highly customizable. You can adjust the seasonings to suit your taste preferences, add extra veggies or protein, or even swap out ingredients to create your own unique spin on the dish.
For other great side salads, be sure to try our broccoli salad recipe and our tortellini pasta salad with pesto.
Can I use regular cucumbers for this salad?
The best cucumber to use is a Korean cucumbers, but they are hard to find in the United States. You can use any cucumber that is long and thin that you can find, this is why we use English cucumbers for this recipe.
Ingredients
1 English cucumber, sliced ¼ inch thick
¼ cup minced onion
1 green onion, sliced
1 teaspoon minced garlic
1 tablespoon soy sauce or liquid aminos
1 tablespoon unseasoned rice vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1 teaspoon sesame seeds
½ teaspoon red pepper flakes
½ teaspoon salt
How to make Korean Cucumber Salad
- In a medium bowl, toss together the cucumber, onion, green onion, and garlic.
- In a small bowl, stir together the soy sauce, rice vinegar, sugar, sesame oil, sesame seeds, red pepper flakes, and salt.
- Pour the liquids over the cucumbers and toss to coat.
- Serve immediately.
Tips & Tricks
- Choose the Right Cucumbers: Opt for English cucumbers, as they have thin skin and fewer seeds, making them ideal for salads. If you can’t find English cucumbers, you can use regular cucumbers, but be sure to peel them and remove the seeds for the best texture.
- Slice Evenly: Aim to slice the cucumbers and onions evenly to ensure that each bite has a consistent texture. You can use a mandoline slicer or a sharp knife for uniform slices.
- Adjust Seasonings to Taste: The beauty of this salad is that you can adjust the seasonings to suit your taste preferences. If you like your salad spicier, add more red pepper flakes. If you prefer it sweeter, increase the amount of sugar. Taste as you go and adjust accordingly.
- Let it Marinate: For maximum flavor, let the salad marinate in the dressing for at least 15-20 minutes before serving. This allows the flavors to meld together and infuse into the cucumbers and onions.
- Serve Chilled: This salad is best served chilled, so be sure to refrigerate it for at least 30 minutes before serving. It’s a refreshing side dish that’s perfect for hot summer days or as a palate cleanser between spicy dishes.
- Leftovers? No Problem: If you have leftovers, store them in an airtight container in the refrigerator. The flavors will continue to develop over time, making the salad even more delicious the next day.
Storage
You can keep this in the fridge in an airtight container for up to 3 days.
Korean Cucumber Salad
Korean cucumber salad is a quick and easy side dish that really packs a punch with flavor and spice as it combines English cucumbers, onions, garlic, soy sauce, rice vinegar, sesame oil, sesame seeds, and red pepper flakes. It is perfect for side dishes, lunches, BBQs, and more.
Ingredients
- 1 English cucumber, sliced ¼ inch thick
- ¼ cup minced onion
- 1 green onion, sliced
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce or liquid aminos
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
Instructions
- In a medium bowl, toss together the cucumber, onion, green onion, and garlic.
- In a small bowl, stir together the soy sauce, rice vinegar, sugar, sesame oil, sesame seeds, red pepper flakes, and salt.
- Pour the liquids over the cucumbers and toss to coat.
- Serve immediately.
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
