Korean Cucumber Salad
Make a crisp Korean-style cucumber salad with gochugaru, rice vinegar, garlic, and sesame. A short salting step keeps the spicy-sweet dressing lively.
- Prep time
- 15 min
- Cook time
- 0 min
- Total time
- 30 min
- Servings
- 4
This cucumber side takes its cue from oi muchim, a seasoned cucumber dish served in many Korean homes. It is meant to be fresh and crunchy rather than fermented. Salting the slices briefly draws off extra water so the dressing stays flavorful, and gochugaru supplies a warm red color with a manageable level of heat. Taste your chili flakes before adding them because brands vary. Serve the salad soon after tossing, alongside rice and a main dish, for four small side portions.
Korean Cucumber Salad
Serves 4 · Prep 15 min · Cook 0 min · Rest 15 min · Total 30 min
Ingredients
Step-by-step instructions
- Wash the cucumbers, trim their ends, and slice into rounds about 1/8 inch (3 mm) thick. If a cucumber is especially wide, halve it lengthwise before slicing.
- Toss the slices with the salt in a colander set over a bowl. Leave for 15 minutes, then discard the released liquid and gently blot the slices with a clean towel; do not squeeze them hard.
- Whisk the rice vinegar, soy sauce, sugar, gochugaru, garlic, and sesame oil in a mixing bowl until the sugar dissolves and the chili flakes are evenly moistened.
- Add the drained cucumber slices and scallion. Toss gently for about 30 seconds, lifting from the bottom so the dressing reaches all the slices.
- Sprinkle with the sesame seeds and serve promptly. If holding briefly before serving, cover and refrigerate at 40°F (4°C) or below, then stir once more before bringing to the table.
A few kitchen notes
- Avoid very thin cucumber slices, which lose their crunch during salting.
- Discard the draining liquid before adding the dressing so the salad does not become watery.
Ingredient substitutions
- Replace English cucumbers with the same weight of Persian cucumbers.
- If gochugaru is unavailable, use 1/2 teaspoon (1 g) sweet paprika plus 1/4 teaspoon (0.5 g) crushed red pepper flakes; the flavor will differ.
Storage & reheating
Refrigerate in a sealed container within 2 hours and use within 2 days. The cucumbers will release more liquid and soften over time, so this salad is best on the day it is made. Do not freeze.
What to serve with it
Serve with steamed rice, grilled tofu, or Korean-style beef.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Korean Cucumber Salad ahead?
Refrigerate in a sealed container within 2 hours and use within 2 days. The cucumbers will release more liquid and soften over time, so this salad is best on the day it is made. Do not freeze.
What if I can’t find an ingredient?
Replace English cucumbers with the same weight of Persian cucumbers. If gochugaru is unavailable, use 1/2 teaspoon (1 g) sweet paprika plus 1/4 teaspoon (0.5 g) crushed red pepper flakes; the flavor will differ.
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