korean cucumber salad

Ever need a quick side dish that actually makes dinner feel exciting? korean cucumber salad is that crisp, spicy-sweet bowl that wakes up any simple meal. It’s cool, crunchy, and full of bold flavor without needing a stove. I usually toss it together while the rice cooks, and it instantly makes the table feel complete. It works on busy weeknights, casual family dinners, or even as a fresh bite next to grilled meat. The balance of garlic, sesame, and chili heat makes it comforting but still light. And the best part? It’s ready in minutes and tastes even better after a short rest.

Why You Will Love This Recipe

Wish you had a side dish that feels special but takes barely any effort? This korean cucumber salad is quick, affordable, and made with simple ingredients you might already have. It brings crunch and brightness to heavier meals, which makes it perfect for weeknight dinners or packed lunches the next day.
Love recipes that don’t create extra dishes? There’s no cooking required, and cleanup is minimal. It’s easy to double for gatherings or halve for a quiet dinner for two. The flavors get better as they sit, so it’s great for meal prep. It’s cozy enough for family meals but fresh enough for warm days, which makes it a recipe you’ll come back to again and again.

Ingredients

4 medium Persian or 2 large English cucumbers (about 4 cups sliced)
1 teaspoon salt
2 tablespoons rice vinegar
1 tablespoon soy sauce

Instructions

Step 1: Preparation
Struggling with soggy cucumbers? Slice the cucumbers into thin rounds, about ¼ inch thick, and place them in a bowl. Sprinkle with salt and toss well. Let them sit for 15 minutes to draw out extra water while you prepare the dressing.

Step 2: Main Cooking Process
Wondering why salting matters? After resting, gently squeeze the cucumbers with clean hands to remove excess liquid. You want them slightly flexible but still crisp. If cooking for two, you’ll notice less liquid, but still squeeze lightly for best texture.

Step 3: Combining Ingredients
Not sure when to add the flavor? In a separate small bowl, mix rice vinegar, soy sauce, gochugaru, sugar, garlic, and sesame oil until the sugar dissolves. Pour the dressing over the cucumbers and toss until every slice looks glossy and coated.

Step 4: Finishing & Final Simmer
Thinking about serving right away? Sprinkle sesame seeds and green onions over the salad and toss once more. Let it rest for 10 minutes so the flavors settle. For larger batches, allow a few extra minutes so everything absorbs evenly.

Why This Recipe Works for Busy Days

Need something you can prep ahead without stress? This salad comes together in under 30 minutes and doesn’t require cooking. You can make it in the morning and keep it chilled until dinner. It also pairs with almost any main dish, so you can plan meals loosely and still feel prepared.

Tips & Tricks

Worried about watery salad later? After salting, always squeeze out as much liquid as you can without crushing the slices. Skipping this step leads to diluted flavor. If making a smaller batch for two, you’ll have less liquid but still follow the same process.
Unsure about spice level? Start with a little less gochugaru and taste before adding more. It’s easier to increase heat than fix an overly spicy bowl. When doubling the recipe for guests, mix the dressing separately and adjust heat gradually.
Thinking about slicing style? Slightly thicker slices stay crunchy longer, especially if you plan to store leftovers. Thin slices absorb flavor faster but soften quicker. For a larger crowd, thicker cuts hold up better on a buffet table.
Want deeper flavor? Let the mixed salad chill for 20–30 minutes before serving. The garlic and sesame mellow beautifully. If preparing for just two people, even 10 minutes of resting time makes a noticeable difference.

Variations

Meaty Version
Looking to make it heartier? Add thin strips of cooked beef or shredded rotisserie chicken right before serving. Keep the cucumber base the same for four servings, and add about one cup of cooked meat. For two people, use half that amount to keep balance.

Vegetarian Option
Want extra texture without meat? Toss in thin slices of firm tofu or a handful of edamame. They soak up the dressing and add protein. When scaling up for more than four, simply increase the tofu or edamame in equal proportion.

Ingredient Swap
Out of rice vinegar? Use apple cider vinegar in the same amount, but taste and adjust sugar slightly since it’s sharper. If cooking for two, start with a little less vinegar and build up slowly to avoid overpowering the cucumbers.

Flavor Boost
Craving something brighter? Add a splash of fresh lime juice or a pinch of grated ginger to the dressing. These small changes shift the flavor without changing the base recipe. For larger portions, increase these additions slowly and taste as you go.

Serving Suggestions

With Steamed Rice
Need a simple dinner idea? Serve this salad next to warm steamed rice and a fried egg. The spicy dressing soaks slightly into the rice, making every bite flavorful. For two people, halve the salad but keep the rice generous.
Alongside Grilled Meat
Planning a cookout at home? This salad cuts through rich grilled chicken or beef beautifully. For gatherings larger than four, double the salad so everyone gets a good scoop. Its freshness balances smoky flavors perfectly.
As a Lunch Bowl Add-In
Trying to prep weekday lunches? Add a scoop of this salad to grain bowls with quinoa or brown rice. It adds crunch without extra effort. For smaller meal prep batches, reduce quantities evenly and store separately.
On a Shared Table Spread
Hosting friends casually? Place the salad in a shallow bowl and top with extra sesame seeds for a pretty finish. If serving more than four, triple the batch and let it rest a bit longer before setting it out.
Storage Instructions

Storage Instructions

Fridge Storage
Wondering how long it keeps? Store the salad in an airtight container in the refrigerator for up to 3 days. The cucumbers will soften slightly over time but stay flavorful. Smaller portions for two can be stored in compact containers to reduce air exposure.
Reheating
Thinking about reheating? This salad is meant to be enjoyed cold or at room temperature. If it’s too chilled, simply let it sit on the counter for 10–15 minutes before serving. Stir gently to redistribute the dressing.
Freezing
Considering freezing leftovers? Freezing is not recommended because cucumbers lose their crisp texture once thawed. If you need a smaller portion, it’s better to prepare half the recipe fresh rather than freezing extra.
Make-Ahead Tips
Planning ahead for guests? Prepare the cucumbers and dressing separately up to one day in advance. Combine them about 20 minutes before serving for best crunch. For large gatherings, mix in batches to keep everything evenly coated.

Recipe Timing

Prep Time:20 minutes
Cook Time: 0 minutes
Rest Time: 10 minutes
Total Time:30 minutes

Nutrition Information

Per serving (based on 4 servings), this salad contains about 80–110 calories and 2–3 grams of protein. It also provides fiber and small amounts of vitamin C from the cucumbers. Values are estimates and may vary depending on ingredient brands and portion sizes.

FAQs

Yes. Prepare it up to one day ahead and store in the fridge. Stir before serving.

You likely skipped or rushed the salting and squeezing step. Remove as much liquid as possible.

Yes, but use less since they are spicier than gochugaru.

They may have been sliced too thin or stored too long. Try thicker slices next time.

Conclusion

Looking for a simple way to make everyday meals feel brighter? korean cucumber salad is one of those easy recipes that fits into real life without fuss. You can keep it mild or spicy, serve it small for two, or scale it up for a table full of family. It’s crisp, bold, and comforting in its own fresh way. Once you make it a few times, you’ll start adjusting it to your taste without even thinking. Keep this one saved for busy nights, warm days, and anytime you want something crunchy and full of flavor.