Korean Cucumber Salad Recipe – Quick, Tangy & Authentic
A quick, tangy, and spicy Korean cucumber salad recipe featuring crisp cucumbers, sesame oil, vinegar, and gochugaru. Ready in just 10 minutes!
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 mins
- Yield: 4 servings 1x
- Category: Salads
- Method: No-cook
- Cuisine: Korean
- Diet: Vegan
Ingredients
2–3 English or Persian cucumbers, thinly sliced
1½ tbsp rice vinegar
1 tsp sesame oil (toasted)
1 tsp sugar or maple syrup
1–2 tsp gochugaru (Korean red chili flakes)
1 tbsp sesame seeds
2 green onions, finely chopped
1 tsp kosher salt (for pre-salting cucumbers)
Instructions
1. Thinly slice the cucumbers and place them in a colander.
2. Sprinkle with salt and let them sit for 10–15 minutes to draw out water.
3. Rinse and pat the cucumbers dry with a towel.
4. In a bowl, mix rice vinegar, sesame oil, sugar, gochugaru, sesame seeds, and green onions.
5. Add the cucumbers and toss well to coat.
6. Let the salad sit for 10 minutes to marinate before serving.
Notes
Use gochugaru for authentic Korean flavor—adjust to your spice level.
You can substitute rice vinegar with apple cider or champagne vinegar.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 2g
- Sodium: 210mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg