A crunchy and refreshing Korean Cucumber Salad is a delightful addition to any meal. This vibrant dish is not only quick to prepare but also versatile enough to accompany various main courses. Perfect for summer picnics, family dinners, or as a side at your next barbecue, this salad’s unique blend of flavors will excite your taste buds and impress your guests.
Why You’ll Love This Recipe
- Quick and Easy: This salad takes just 15 minutes to prepare, making it an ideal choice for busy weeknights.
- Refreshing Flavor: The combination of soy sauce, rice vinegar, and sesame oil creates a bright and tangy dressing that perfectly complements the crunch of fresh cucumbers.
- Healthy Side Dish: Rich in vitamins and low in calories, this salad is a guilt-free way to add more vegetables to your meal.
- Customizable Ingredients: You can easily adjust the spice level or swap out ingredients to suit your taste preferences.
- Perfect for Any Occasion: Whether it’s a casual lunch or a festive dinner, this Korean Cucumber Salad fits right in.
Tools and Preparation
To make the preparation smooth and enjoyable, gather the essential tools you’ll need. Having the right equipment can make all the difference.
Essential Tools and Equipment
- Cutting board
- Sharp knife
- Mixing bowl
- Measuring spoons
- Serving dish
Importance of Each Tool
- Cutting board: A sturdy surface helps ensure safety while slicing cucumbers evenly.
- Sharp knife: A sharp blade allows for clean cuts, making it easier to achieve beautiful presentation slices.
Ingredients
A crunchy and refreshing Korean Cucumber Salad that is ready in minutes and pairs well with so many dishes.
Fresh Produce
- ½ pound cucumber (mini cucumber, Persian cucumber or English cucumber)
Seasonings and Oils
- 1 teaspoon salt
- 2 teaspoon soy sauce
- 1 tablespoon chili oil (see notes for alternative)
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 2 teaspoon rice vinegar
Garnish
- 1 tablespoon chopped green onion
- 1 teaspoon sesame seeds
How to Make Korean Cucumber Salad
Step 1: Prepare the Cucumbers
- Slice the cucumbers into rounds or opt for accordion-style cuts if you want a fun presentation as shown in blog post photos.
- Place sliced cucumbers in a mixing bowl and sprinkle with salt. Set aside for 10 minutes while preparing the dressing.
Step 2: Rinse and Dry
- After sitting for 10 minutes, rinse the salt from the cucumbers under cold water.
- Pat dry using a towel or paper towel to remove excess moisture.
Step 3: Mix the Dressing
- In a small bowl, combine soy sauce, chili oil, sugar, sesame oil, minced garlic, and rice vinegar. Whisk until well blended.
Step 4: Toss and Serve
- Pour the prepared dressing over the cucumbers and toss well to coat all pieces evenly.
- Garnish with chopped green onions or sesame seeds—or both—for added texture and flavor.
Enjoy this delightful Korean Cucumber Salad as part of your next meal!
How to Serve Korean Cucumber Salad
Korean Cucumber Salad is a versatile dish that can enhance any meal with its crunchy texture and refreshing taste. Here are some excellent ways to serve this delightful salad.
As a Side Dish
- Pair it with grilled meats for a refreshing contrast.
- Serve alongside rice dishes to balance flavors.
In a Rice Bowl
- Top your rice bowl with Korean Cucumber Salad for added crunch and flavor.
- Mix it with proteins like chicken or tofu for a complete meal.
With Tacos or Wraps
- Use as a topping for tacos or wraps for an unexpected twist.
- The salad adds a fresh element that complements spicy fillings.
As Part of a Banchan Spread
- Include it in a traditional Korean banchan (side dish) spread.
- It pairs well with kimchi and other small dishes.
How to Perfect Korean Cucumber Salad
To achieve the best flavor and texture in your Korean Cucumber Salad, consider these tips.
- Choose fresh cucumbers: Use mini, Persian, or English cucumbers for the best crunch.
- Salt properly: Salting the cucumbers helps draw out excess moisture, enhancing their crispness.
- Adjust spice levels: Modify the chili oil amount to suit your heat preference.
- Let it marinate: Allow the salad to sit briefly after mixing to let flavors meld together.
- Garnish creatively: Experiment with different garnishes like shredded carrots or chopped herbs.
Best Side Dishes for Korean Cucumber Salad
Korean Cucumber Salad pairs wonderfully with various side dishes. Here are some great options to consider.
- Bibimbap: A mixed rice bowl topped with vegetables, protein, and a fried egg; it’s colorful and nutritious.
- Kimchi: Fermented vegetables that add spice and tang; perfect for enhancing any meal’s flavor profile.
- Korean Fried Chicken: Crispy, flavorful chicken that contrasts nicely with the refreshing salad.
- Japchae: Sweet potato noodles stir-fried with vegetables; it’s savory and has a delightful chewiness.
- Steamed Broccoli: Simple yet healthy; lightly steamed broccoli complements the vibrant flavors of the salad.
- Rice Cakes (Tteok): Soft rice cakes that provide a chewy texture; they can be sweet or savory depending on preparation.
Common Mistakes to Avoid
When making Korean Cucumber Salad, it’s easy to overlook a few key details. Here are some common mistakes and how to avoid them.
- salt use: Many people forget to rinse the cucumbers after salting. This step is crucial for removing excess saltiness and enhancing flavor.
- dressing proportions: Using too much or too little dressing can ruin the balance of flavors. Stick to the recipe measurements for the best taste.
- cucumber choice: Not all cucumbers are created equal. Choose mini, Persian, or English cucumbers for optimal crunch and flavor.
- salad chilling time: Skipping the resting time after salting can lead to a less flavorful salad. Allow it to sit for 10 minutes for better taste absorption.
- garnishing options: Some may overlook garnishes like green onions or sesame seeds. These add both visual appeal and flavor enhancement.
Storage & Reheating Instructions
Refrigerator Storage
- Store Korean Cucumber Salad in an airtight container.
- It will stay fresh for up to 2 days in the refrigerator.
Freezing Korean Cucumber Salad
- Freezing is not recommended as cucumbers can become mushy when thawed.
Reheating Korean Cucumber Salad
- Oven: Not suitable for reheating; enjoy cold.
- Microwave: Do not microwave; serve chilled for best taste.
- Stovetop: This salad is best served fresh, so no stovetop reheating is needed.
Frequently Asked Questions
What is Korean Cucumber Salad?
Korean Cucumber Salad is a refreshing side dish made with crisp cucumbers tossed in a savory-sweet dressing, often featuring garlic and sesame oil.
How do I make my Korean Cucumber Salad spicier?
To add heat, increase the amount of chili oil or add red pepper flakes according to your spice tolerance.
Can I customize the ingredients in Korean Cucumber Salad?
Absolutely! Feel free to add other vegetables like radishes or carrots for extra crunch and color.
Is Korean Cucumber Salad vegan?
Yes, this salad is entirely plant-based, making it a great option for vegan diets.
Final Thoughts
Korean Cucumber Salad is a delightful blend of flavors that pairs well with various dishes. It’s easy to prepare and highly customizable based on your preferences. Try adding your favorite veggies or adjusting the dressing to create your perfect version!
PrintKorean Cucumber Salad
Korean Cucumber Salad is a vibrant, crunchy side dish that delivers a burst of fresh flavors in every bite. This delightful salad combines crisp cucumbers with a tangy dressing made from soy sauce, rice vinegar, and sesame oil, making it an ideal accompaniment to any meal. With its quick preparation time of just 15 minutes, this refreshing salad is perfect for summer picnics, family gatherings, or barbecues. Its customizable nature allows you to adjust spice levels and add your favorite ingredients, ensuring it fits seamlessly into any occasion. Serve it as a side dish or mix it into rice bowls for an exciting twist on your meals.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 4 people
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean
- Diet: Vegan
Ingredients
- ½ pound cucumber (mini, Persian, or English)
- 1 teaspoon salt
- 2 teaspoons soy sauce
- 1 tablespoon chili oil
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 2 teaspoons rice vinegar
- Garnish: chopped green onion, sesame seeds
Instructions
- Slice the cucumbers into rounds or accordion-style cuts and place them in a mixing bowl. Sprinkle with salt and let sit for 10 minutes.
- Rinse the cucumbers under cold water to remove excess salt and pat dry.
- In a small bowl, whisk together soy sauce, chili oil, sugar, sesame oil, minced garlic, and rice vinegar until well blended.
- Pour the dressing over the cucumbers and toss gently to coat evenly. Garnish with green onions and sesame seeds before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 55
- Sugar: 3g
- Sodium: 546mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
