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–+ servings
Korean Cucumber Salad

Korean Cucumber Salad: A Refreshing Twist on Classic Flavors

This Korean Cucumber Salad is a refreshing, gluten-free side dish that features crisp cucumbers and a vibrant sweet-and-spicy dressing.
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Prep Time 20 minutes
Marinating Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salads
Cuisine: Korean
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 cups Cucumbers Use English, Japanese, or Persian cucumbers for variety.
  • 2 tablespoons Scallions Finely diced shallots can work as a substitute.
For the Dressing
  • 1 teaspoon Kosher Salt Essential for enhancing the taste.
  • 1/2 teaspoon Black Pepper Adds mild heat.
  • 3 tablespoons Soy Sauce (preferably Tamari) Choose liquid aminos for a gluten-free option.
  • 2 tablespoons Rice Vinegar Offers sweet and tangy profile.
  • 1 tablespoon Honey Natural sweetness; granulated sugar works too.
  • 1 tablespoon Toasted Sesame Oil Opt for toasted for fuller flavor.
  • 1 clove Garlic Minced; adjust amount to liking.
  • 1 teaspoon Korean Gochugaru Chili Flakes Mild kick and smokiness; alternatives include red pepper flakes.
For Garnish
  • 1 tablespoon Toasted Sesame Seeds Toast them for extra richness.
  • 2 tablespoons Cilantro Leaves Fresh and fragrant.

Equipment

  • Skillet
  • mixing bowl
  • Colander
  • Small Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Step 1: Toast Sesame Seeds - Heat a skillet over medium heat for 2–3 minutes, add sesame seeds and stir until golden brown.
  2. Step 2: Prepare Cucumbers - Rinse and halve cucumbers lengthwise, scoop out seeds, cut into 1/4-inch half-moons, and place in a large bowl.
  3. Step 3: Add Scallions - Thinly slice scallions and toss with cucumbers in the bowl.
  4. Step 4: Season the Salad - Sprinkle kosher salt and black pepper over cucumbers and scallions; let sit for 10 minutes.
  5. Step 5: Drain Excess Water - Drain cucumber mixture using a colander and gently blot with paper towels.
  6. Step 6: Whisk the Dressing - Combine soy sauce, rice vinegar, honey, sesame oil, garlic, and gochugaru in a small bowl and whisk until smooth.
  7. Step 7: Combine Salad and Dressing - Pour dressing over drained cucumbers and scallions; gently toss until coated.
  8. Step 8: Garnish and Serve - Transfer to a serving platter, sprinkle sesame seeds and cilantro leaves on top.
  9. Step 9: Marinate for Best Flavor - Cover and refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 100kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 700mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 100IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

For best flavor and texture, serve the salad the same day it’s made. Adjust spice level to taste.

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