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Korean Cucumber Salad Recipe

Korean Cucumber Salad Recipe
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★★★★★

5.2 from 28 reviews

This refreshing Korean Cucumber Salad is a perfect balance of tangy, spicy, and savory flavors. Made with crisp cucumbers marinated in a vibrant mixture of rice vinegar, soy sauce, garlic, and chili oil, this salad offers a delightful crunch and an addictive zing. It’s easy to prepare, served cold, and makes an excellent side dish or appetizer for Korean meals or any light summer feast.

Ingredients

Scale

Vegetables

  • 5 mini cucumbers (or 2–3 regular cucumbers, about 4 cups), thinly sliced or spiralized

Marinade

  • 1 tsp salt
  • 1.5 tsp soy sauce
  • 1 tsp minced garlic
  • 3 tbsp rice vinegar
  • 2–3 tsp chili oil (adjust for desired spiciness)
  • 3 tsp sugar
  • 1 tsp sesame oil

Optional Garnishes

  • 2 tsp sesame seeds
  • 3 tbsp green onions, diced

Instructions

  1. Prepare the Marinade: In a small bowl, combine the minced garlic, sugar, sesame seeds, and diced green onions. Add rice vinegar, soy sauce, chili oil, and sesame oil. Mix thoroughly until the sugar dissolves and the ingredients are well incorporated to form the marinade.
  2. Slice the Cucumbers: Using a spiralizer for fun spirals or a sharp knife, slice the cucumbers thinly. Place the slices in a bowl and sprinkle with salt. Let them sit for 8-12 minutes to draw out excess water.
  3. Rinse and Dry: After resting, rinse the cucumbers under cold water to remove salt. Spread them on paper towels and gently pat to absorb excess moisture, preventing a watery salad.
  4. Marinate the Cucumbers: Transfer the cucumbers to a mixing bowl and pour the prepared vinegar marinade over them. Toss gently to coat all cucumber slices evenly.
  5. Serve: Transfer the salad to a serving dish and garnish with additional sesame seeds and chopped green onions if desired. Serve chilled as a refreshing side dish.

Notes

  • Adjust chili oil quantity based on your preferred spice level.
  • Using mini cucumbers makes preparation easier but regular cucumbers work well too.
  • For a crisper salad, ensure cucumbers are well drained before marinating.
  • Can be refrigerated for up to 2 days, but best consumed fresh.
  • To make it vegan, verify the brand of soy sauce and chili oil are vegan friendly.

Nutrition

Keywords: Korean cucumber salad, spicy cucumber salad, Korean side dish, quick cucumber salad, Korean appetizer

Find it online: https://todayfoodrecipe.com/korean-cucumber-salad-recipe/