Korean Cucumber Salad
Easy Korean cucumber salad with Asian dressing is a refreshing cold side dish perfect for any occasion. This delightful salad combines crisp cucumbers with a flavorful marinade, making it an excellent choice for barbecues, picnics, or as a complement to your main dishes. Whether you prefer it spicy or mildly sweet, this Korean Cucumber Salad is sure to please everyone at the table.
Why You’ll Love This Recipe
- Quick to Prepare: This recipe takes only 15 minutes from start to finish, making it perfect for busy weeknights.
- Fresh and Flavorful: The combination of soy sauce, rice vinegar, and chili oil gives this salad a zesty kick that awakens the taste buds.
- Versatile Dish: Serve it as a side dish, appetizer, or even as a light lunch. It pairs well with various cuisines.
- Customizable Heat: Adjust the level of spiciness by adding more or less chili oil according to your preference.
- Nutritious Choice: Packed with vitamins and low in calories, this salad is an excellent addition to any healthy diet.
Tools and Preparation
Before diving into the recipe, gather your essential tools. Having the right equipment makes preparation easier and ensures great results.
Essential Tools and Equipment
- Cutting board
- Sharp knife
- Mixing bowl
- Spiralizer (optional)
- Measuring spoons
Importance of Each Tool
- Cutting board: Provides a stable surface for chopping cucumbers safely.
- Sharp knife: Ensures clean cuts for even slicing or spiralizing.
- Mixing bowl: Holds all ingredients together while you prepare the salad.
Ingredients
For the Salad
- 5 mini cucumbers (or 2-3 regular sizes, 4 cups)
- 1 tsp salt
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2-3 tsp chili oil (adjust more or less for spicy or mild)
- 3 tsp sugar
- 1 tsp sesame oil
- 2 tsp sesame seeds (optional)
- 3 tbsp green onions (diced, optional)
How to Make Korean Cucumber Salad
Step 1: Prepare the Marinade
- In a small bowl, mix the minced garlic, sugar, sesame seeds, and green onion.
- Add rice vinegar, soy sauce, and both types of oil (sesame and chili).
- Stir well until all ingredients are combined.
Step 2: Prepare the Cucumbers
- Use a spiralizer for fun shapes or slice thinly with a sharp knife.
- Sprinkle the sliced cucumbers with salt and let them sit for 8–12 minutes to release excess moisture.
Step 3: Assemble the Salad
- Rinse the salted cucumbers under cold water to remove excess salt.
- Lay them on paper towels to absorb any remaining water.
- Transfer cucumbers into a mixing bowl and pour the prepared marinade over them.
- Toss gently to coat all cucumber slices evenly.
- Serve topped with additional sesame seeds and diced green onions if desired.
Now you’re ready to enjoy your delicious Korean Cucumber Salad! Perfect for any meal or gathering, this salad will surely impress your family and friends.
How to Serve Korean Cucumber Salad
Korean cucumber salad is a versatile dish that enhances any meal with its refreshing crunch and zesty flavors. Here are some creative serving suggestions to enjoy this delightful salad.
As a Side Dish
- Serve it chilled alongside grilled meats for a refreshing contrast.
- Pair it with spicy dishes to balance the heat.
In Tacos
- Use Korean cucumber salad as a topping for soft tacos, adding a burst of flavor and texture.
- Mix it with shredded chicken or beef for a unique twist.
On Rice Bowls
- Top your rice bowls with this salad to add freshness and color.
- Combine it with marinated proteins for a complete meal.
As an Appetizer
- Present small portions in individual cups for an easy-to-eat starter.
- Garnish with sesame seeds for added flair.
How to Perfect Korean Cucumber Salad
To achieve the best version of Korean cucumber salad, consider these helpful tips.
- Use fresh cucumbers: Fresh mini cucumbers offer the best crunch and flavor for this dish.
- Adjust spice levels: Customize the amount of chili oil based on your preference for heat.
- Let it marinate: Allow the salad to sit in the marinade for at least 15 minutes before serving for enhanced flavors.
- Experiment with textures: Try spiralizing the cucumbers or slicing them into different shapes for visual appeal.
Best Side Dishes for Korean Cucumber Salad
Korean cucumber salad pairs wonderfully with various side dishes. Here are some great options to complement your meal.
- Kimchi: A classic Korean fermented dish that adds tanginess and depth.
- Rice: Steamed white or brown rice serves as a neutral base to balance flavors.
- Grilled Vegetables: Charred veggies bring smoky notes that enhance the freshness of the salad.
- Dumplings: These savory bites are perfect for dipping and make a hearty addition to your table.
- Korean BBQ Meat: Marinated and grilled meats provide a satisfying protein component alongside the light salad.
- Pickled Radishes: Their crunchy texture and slight sweetness create a lovely contrast.
Common Mistakes to Avoid
Making a Korean cucumber salad is easy, but there are common pitfalls that can affect the taste and texture.
- Ignoring the salt step – Salting cucumbers before dressing helps to draw out excess water. Skipping this can lead to a watery salad.
- Not adjusting spice levels – If you love heat, don’t hesitate to add more chili oil. Adjusting the spice is crucial for your personal taste.
- Using old cucumbers – Fresh cucumbers are key for crunch. Always choose firm and vibrant cucumbers for the best results.
- Skipping optional ingredients – Ingredients like sesame seeds and green onions enhance flavor and presentation. Don’t skip them if you have them on hand.
- Overdressing or underdressing – Finding the right balance of dressing is essential. Start with less, and add more as needed to avoid overpowering the cucumbers.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container – This keeps the salad fresh.
- Use within 2-3 days – The salad is best consumed fresh, but it can last a few days in the fridge.
Freezing Korean Cucumber Salad
- Freezing is not recommended – The texture of cucumbers does not hold up well when frozen. It’s best enjoyed fresh.
Reheating Korean Cucumber Salad
- Oven – Not recommended as this salad is served cold.
- Microwave – Avoid heating; enjoy it cold for the best flavor.
- Stovetop – Not applicable; serve directly from the fridge.
Frequently Asked Questions
Here are some common questions about making Korean cucumber salad.
Can I use regular cucumbers for Korean Cucumber Salad?
Yes, regular cucumbers work well. Just slice them thinly to maintain a crunchy texture.
How do I make my Korean Cucumber Salad spicier?
Add extra chili oil or red pepper flakes to increase the heat level according to your preference.
How long does Korean Cucumber Salad last in the fridge?
It can last up to 2-3 days when stored properly in an airtight container.
Can I customize my Korean Cucumber Salad?
Absolutely! Feel free to add other vegetables like carrots or radishes for extra crunch and flavor.
What dishes pair well with Korean Cucumber Salad?
It complements grilled meats, rice dishes, or any Asian-inspired meal beautifully.
Final Thoughts
Korean cucumber salad is not only quick and easy to prepare but also offers a refreshing burst of flavors. Its versatility allows for various customization options based on your preference. Whether you enjoy it spicy or sweet, this dish makes a perfect side for any meal. Try making it today!
Korean Cucumber Salad
- Total Time: 15 minutes
- Yield: Serves approximately 4 people 1x
Description
Korean cucumber salad is a delightful and refreshing cold side dish that brings a burst of flavor to any meal. This easy-to-make recipe features crisp cucumbers marinated in a tangy, savory dressing with just the right amount of spice. Perfect for barbecues, picnics, or as an accompaniment to your favorite Asian dishes, this salad is not only quick to prepare but also customizable based on your heat preference. Ready in just 15 minutes, it’s a nutritious addition to any meal that everyone will love.
Ingredients
- 5 mini cucumbers
- 1 tsp salt
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2–3 tsp chili oil
- 3 tsp sugar
- 1 tsp sesame oil
- 2 tsp sesame seeds (optional)
- 3 tbsp green onions (optional)
Instructions
- Prepare the marinade: In a bowl, combine minced garlic, sugar, sesame seeds, diced green onions, rice vinegar, soy sauce, sesame oil, and chili oil.
- Prepare the cucumbers: Thinly slice cucumbers and sprinkle with salt; let sit for 8–12 minutes to release moisture.
- Assemble the salad: Rinse cucumbers to remove excess salt and pat dry. Mix cucumbers with the marinade until evenly coated. Serve chilled.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 6g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
