Korean Cucumber Salad Recipe
Introduction
Bright crunchy cucumbers meet bold savory flavors in a quick Korean style salad that wakes up the palate. Cooling crisp slices soak up a lively dressing that balances acid sweet salty and a touch of heat. The salad works as a side with rice bowls grilled meats or noodles. Preparation takes little time. The flavors deepen if you let the salad rest a short while. Every element plays a role. The cucumber gives texture. Garlic and green onion add bite. Sesame oil and seeds add a toasty finish. Follow the clear method below to make a reliable refreshing salad that pairs with many meals.
Ingredients Needed
| Ingredient | Amount | Calories |
|---|---|---|
| Persian cucumbers or English cucumbers sliced | 4 medium about 500 g | 64 |
| Salt fine | 1 teaspoon | 0 |
| Rice vinegar | 3 tablespoons | 9 |
| Soy sauce low sodium | 2 tablespoons | 20 |
| Sesame oil | 1 tablespoon | 120 |
| Sugar or honey optional | 1 teaspoon | 21 |
| Garlic cloves minced | 2 cloves | 9 |
| Red pepper flakes or gochugaru | 1 teaspoon | 6 |
| Sesame seeds toasted | 1 tablespoon | 52 |
| Green onions thinly sliced | 2 stalks | 10 |
| Fresh cilantro optional chopped | 2 tablespoons | 1 |
Total calories for the full recipe depend on exact portions and optional items. Recipe serves four as a side.
Step by Step Cooking Instructions
Wash the cucumbers well under cold water. Trim the ends. Slice the cucumbers into thin rounds or into half moons for a better bite. If the cucumbers are large remove seeds for a lighter texture. Place the slices in a large bowl. Sprinkle the salt evenly over the cucumber. Toss gently so the salt reaches every piece. Let the cucumbers sit for ten to fifteen minutes. The salt draws out excess water and firms the texture. While the cucumbers rest prepare the dressing. In a small bowl whisk together rice vinegar soy sauce sesame oil and sugar or honey if using. Add the minced garlic and red pepper flakes. Stir until the sugar dissolves and the dressing looks glossy. After the resting time press the cucumbers with a clean towel or paper towels to remove the liquid. Transfer the cucumbers to a fresh bowl. Pour the dressing over them. Toss with the green onions and half of the sesame seeds so the dressing coats each slice. Taste and adjust. Add a touch more vinegar for brightness or a small pinch of sugar for balance. Let the salad sit at room temperature for ten minutes so flavors marry. For best results chill for thirty minutes before serving. Right before plating sprinkle the remaining sesame seeds and the optional cilantro for a fresh herbal pop. Serve cold or at cool room temperature alongside rice or grilled protein.
Tips for Customizing the Recipe
Use thin slices for a more delicate texture and thicker slices for a crunchier mouth feel. Swap rice vinegar for apple cider vinegar for a different bright note. Replace sugar with honey or agave for a natural sweetener. Add a splash of lime juice when you want citrus lift. For extra heat fold in diced fresh chili or increase the red pepper flakes. If you prefer oil free dressings reduce the sesame oil and add a little more vinegar and a drizzle of soy sauce for savory depth. For a gluten free plate choose tamari in place of soy sauce. Toast the sesame seeds briefly in a dry pan to unlock more aroma. Add julienned carrots or thinly sliced radish to increase color and nutrition. Use Persian cucumbers for a seed free bite or English cucumbers for larger crunchy slices.
Nutritional Information
Estimates assume four servings and include sesame oil and sesame seeds. Calories per serving range around eighty to one hundred ten depending on optional sugar and portion size. Protein is minimal and comes mainly from sesame seeds. Fat is moderate from sesame oil and seeds so the salad has healthy unsaturated fats. Carbohydrates are low and come from the cucumber and any sugar used in the dressing. Sodium will depend on the soy sauce choice. To lower sodium use reduced sodium soy sauce or dilute with a touch more vinegar and a splash of water. The salad is light and low in calories which makes it suitable for many meal plans. Adding a scoop of cooked beans or a sprinkle of toasted nuts increases protein and makes a more filling side.
Serving Suggestions
Serve the cucumber salad with grilled chicken fish or tofu for a balanced meal. Place a small bowl next to a rice plate so diners can take a cooling bite between richer components. Use the salad as a crisp topping for bibimbap or a side for Korean style pancakes. For a picnic pack the dressing separately and toss the cucumbers just before serving to keep them crisp. Pair with a cold noodle dish for a refreshing contrast. Garnish with extra sesame seeds and a wedge of lime when serving to let guests customize acidity. Leftovers keep well chilled for up to two days but note the texture softens over time so consume early for best crunch.
Conclusion
Enjoy a simple salad that highlights fresh crisp cucumbers and bold Asian flavors. The recipe comes together quickly and rewards a short rest with deeper taste. Small choices change the profile so you can shape heat sweet and tang to fit the meal. Keep the dressing balanced. Toast the seeds for more aroma. Serve chilled alongside warm dishes for the best contrast. Make it once and the salad will become a frequent side that brightens many plates.