Name: Easy Korean Cucumber Salad Recipe
Prep time: 10 min
Total time: PT-486432H5M3S
Cuisine: Korean
Ingredients: 2–3 English or Persian cucumbers, thinly sliced; 2 green onions, finely sliced; 2 cloves garlic, minced; 1 tablespoon low-sodium soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sugar or honey; 1 tablespoon toasted sesame oil; 1–2 teaspoons gochugaru (Korean red chili flakes); 1 tablespoon toasted sesame seeds; 1 teaspoon salt

Have you ever wondered how a simple cucumber salad can transform into a vibrant, spicy, and tangy Korean side dish that complements any meal? Korean Cucumber Salad, known as Oi Muchim in Korean cuisine, is a quick, easy, and delicious way to elevate your cucumber experience.

This salad challenges the common belief that cucumber dishes are bland or boring by packing a punch of flavors—spicy, savory, sweet, and tangy—all in one bowl. Whether you’re a seasoned foodie or a beginner in Korean cooking, this recipe is sure to intrigue your taste buds and become a staple in your kitchen.

Ingredients List

To make a classic Korean Cucumber Salad, you will need fresh, crisp cucumbers and a handful of simple, flavorful ingredients that create the perfect balance:

Cucumbers: English, Persian, or Korean cucumbers are ideal for their thin skin and minimal seeds. They provide a satisfying crunch and freshness.
Green onions (scallions): Add a mild, aromatic bite.
Garlic: Minced or grated for a subtle heat and aroma.
Soy sauce: Low sodium is preferred to control saltiness.
Rice vinegar: Adds tang and brightness.
Sesame oil: Toasted sesame oil for a nutty, rich flavor.
Gochugaru (Korean red chili flakes): The key spice that offers moderate heat and authentic Korean flavor. Substitute with regular chili flakes if unavailable.
Sugar or honey: Balances the heat and acidity with a touch of sweetness.
Toasted sesame seeds: For garnish and added texture.
Salt: To draw out moisture from cucumbers and enhance flavor.

Substitutions:

Use tamari or coconut aminos instead of soy sauce for gluten-free or paleo options.
Apple cider vinegar or white vinegar can replace rice vinegar but may alter the flavor slightly.
Maple syrup or brown rice syrup can substitute sugar or honey for a different sweetness profile.

Timing

Preparation time: 5–10 minutes
Marinating time: 10–30 minutes (to allow cucumbers to absorb flavors and maintain crunch)
Total time: Approximately 15–40 minutes

This is significantly faster than many traditional side dishes, with some recipes ready in under 5 minutes, making it perfect for quick weeknight meals or last-minute gathering.

Step-by-Step Instructions

Step 1: Prepare the Cucumbers

Slice the cucumbers thinly (about 1/8 to 1/4 inch thick) using a sharp knife or mandoline for uniformity. For a fun twist, try the accordion-style slicing by making thin vertical and diagonal cuts without slicing all the way through, then fan out the cucumber for better dressing absorption.

Step 2: Salt the Cucumbers

Sprinkle salt evenly over the cucumber slices and let them sit in a colander or bowl for 10–30 minutes. This step draws out excess water, preventing sogginess and enhancing crunch. Afterward, rinse lightly if desired and pat dry with paper towels.

Step 3: Mix the Dressing

In a bowl, combine soy sauce, rice vinegar, sugar (or honey), minced garlic, toasted sesame oil, and gochugaru. Adjust the chili flakes to your preferred spice level. Whisk until sugar dissolves and ingredients are well blended.

Step 4: Toss and Marinate

Add the drained cucumbers and sliced green onions to the dressing. Toss gently to coat every slice evenly. Let the salad marinate for at least 10 minutes in the fridge to meld flavors. Serve chilled for the best taste and texture.

Nutritional Information

A typical serving (about 1 cup) of Korean Cucumber Salad contains approximately:

Calories: 30–50 kcal
Carbohydrates: 3–7 g
Protein: 1 g
Fat: 1–3 g (mostly from sesame oil)
Fiber: 1 g
Sodium: 100–250 mg (varies with soy sauce amount)
Vitamins: Rich in vitamin A and C from cucumbers and green onions
Potassium: Approximately 100–125 mg

This salad is low in calories and carbs, making it suitable for keto, paleo, Whole30, and gluten-free diets. The cucumbers provide hydration and antioxidants, while sesame oil adds healthy fats.

Easy Korean Cucumber Salad in a white bowl, garnished with sesame seeds and chili flakes, with chopsticks on the side.

Healthier Alternatives for the Recipe

Reduce sodium by using low-sodium soy sauce or tamari.
Add more veggies like shredded carrots or thinly sliced onions for extra fiber and nutrients.
Use natural sweeteners such as honey or maple syrup instead of refined sugar.
Increase spice tolerance by adjusting gochugaru or adding fresh chili slices.
Make it vegan and paleo by substituting soy sauce with coconut aminos and omitting any fish sauce or non-vegan ingredients.

Serving Suggestions

Korean Cucumber Salad is a versatile side dish that pairs beautifully with:

Korean BBQ dishes like bulgogi or galbi ribs
Grilled chicken, pork, or seafood
Rice bowls or bibimbap
Asian-inspired tacos or wraps
Light summer meals and picnics as a refreshing palate cleanser

For a personalized touch, garnish with extra toasted sesame seeds, fresh cilantro, or chopped peanuts for crunch. Serve chilled and offer extra chili flakes on the side for spice lovers.

Common Mistakes to Avoid

Skipping the salting step: Leads to watery and soggy salad. Salting draws out moisture and keeps cucumbers crisp.
Using thick cucumber slices: Can make the salad less flavorful and harder to coat evenly. Thin slices absorb dressing better.
Over-marinating: Cucumbers can become too soft if left too long; 10–30 minutes is ideal.
Using too much soy sauce or salt: Can overpower the fresh flavors; balance is key.
Not drying cucumbers properly after salting: Excess water dilutes the dressing and reduces crunch.

Storing Tips for the Recipe

Store the salad in an airtight container in the refrigerator for up to 3–4 days.
Drain excess liquid before serving leftovers to maintain crispness.
Prepare cucumbers ahead by slicing and salting, then add dressing just before serving to keep the texture fresh.
Avoid freezing as cucumbers lose their crunch and become watery.

Conclusion

Korean Cucumber Salad is a quick, easy, and flavorful side dish that adds a refreshing crunch and spicy kick to any meal. With simple ingredients and minimal prep time, it’s perfect for busy cooks and adventurous eaters alike. Try this recipe today, share your experience in the comments, and subscribe for more delicious updates!

FAQs

Q1: Can I use regular chili flakes instead of gochugaru?
Yes, but gochugaru offers a unique smoky and mild heat that’s authentic to Korean cuisine. Regular chili flakes will be spicier and less nuanced.

Q2: How do I make this salad less spicy?
Reduce the amount of gochugaru or omit it entirely. You can also add a bit more sugar or honey to balance the heat.

Q3: Is this salad suitable for keto or paleo diets?
Absolutely! Use tamari or coconut aminos instead of soy sauce for paleo or Whole30 compliance. The salad is low carb and nutrient-dense.

Q4: Can I make this salad ahead of time?
Yes, but for best texture, dress cucumbers just before serving or marinate for no more than 30 minutes. Store leftovers refrigerated and drain excess liquid before serving.

Q5: What dishes pair well with Korean Cucumber Salad?
It complements Korean BBQ, grilled meats, rice bowls, and even sandwiches or tacos, adding a fresh, spicy crunch.