Korean Cucumber Salad

Korean Cucumber Salad Recipe – Quick and Refreshing Side

ByBella Skye
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Korean cucumber salad

Korean cucumber salad is one of those side dishes that instantly elevates a meal without requiring complicated techniques. Known as oi muchim in Korean cuisine, it highlights crisp cucumbers seasoned with bold flavors like garlic, sesame, soy, and sometimes chili. The result is refreshing, slightly tangy, and either spicy or mild depending on how it is prepared.

More Salad Recipes

Unlike heavy salads, this Korean cucumber salad balances freshness with umami depth. The cucumbers stay crunchy, while the seasoning penetrates each slice for a burst of flavor in every bite. It is a dish that people love because it works as both a quick snack and a vibrant side dish to grilled meats, rice bowls, or noodles. Many home cooks discover it through Tiktok cucumber salad recipes, but its roots run deep in traditional Korean cooking.

Why You’ll Love This Recipe

As a chef, I appreciate dishes that combine technique with practicality. Here are reasons this recipe is special:

  • Quick to prepare – It requires only a few minutes of slicing and mixing, making it one of the fastest Asian cucumber recipes you can serve with dinner.
  • Balanced seasoning – The combination of soy, sesame, vinegar, and optional chili creates a flavor profile that complements many main dishes without overpowering them.
  • Customizable heat level – You can enjoy a spicy cucumber salad by adding gochujang or chili flakes, or prepare a Korean cucumber salad not spicy by leaving them out.
  • Restaurant-level texture – With proper salting and resting, the cucumbers release excess water, which keeps them crunchy and prevents a watery salad.
  • Versatility – It can be served as a simple Japanese cucumber dish variation, turned into cucumber kimchi with gochujang, or paired with other Korean meals as a banchan.
Korean Cucumber Salad

Preparation and Cooking Time, also serving

  • Preparation time: 10 minutes
  • Resting time: 10 minutes
  • Cooking time: 0 minutes
  • Total time: About 20 minutes
  • Servings: 4 side portions

Ingredients

Here are the ingredients with notes for substitutions:

  • 2 medium Korean cucumbers or 2 English cucumbers
  • 1 teaspoon salt (for drawing out excess water)
  • 1 tablespoon soy sauce (or tamari for gluten-free option)
  • 1 tablespoon rice vinegar (can substitute with apple cider vinegar)
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar (balances acidity)
  • 1 clove garlic, finely minced
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon Korean chili flakes (gochugaru) or 1 teaspoon Korean cucumber gochujang paste for a spicier version
  • Optional: thinly sliced scallions for garnish
Korean Cucumber Salad

Step-by-Step Instructions

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Step 1: Prepare the cucumbers

Wash the cucumbers and slice them into thin rounds, about 1/8-inch thick. If the cucumbers have thicker skins, you can peel alternating strips for a decorative look.

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Step 2: Salt and rest

Place the cucumber slices in a bowl and sprinkle with salt. Toss to coat evenly and let sit for 10 minutes. This step draws out excess water and ensures a crisp texture. After resting, drain the cucumbers and gently pat them dry with a clean towel.

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Step 3: Make the seasoning

In a separate bowl, mix soy sauce, rice vinegar, sesame oil, sugar, garlic, sesame seeds, and chili flakes or gochujang. Stir until the sugar dissolves and the mixture is well blended.

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Step 4: Combine and toss

Add the cucumbers to the seasoning mixture. Toss gently until each slice is coated evenly. Taste and adjust seasoning if needed, adding more vinegar for tang, sugar for sweetness, or chili for heat.

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Step 5: Rest and serve

Let the salad sit for 5 minutes before serving so the flavors can meld. Garnish with extra sesame seeds or scallions. Serve chilled or at room temperature.

How to Serve

Korean cucumber salad is traditionally served as part of a Korean meal alongside other banchan. Here are some serving ideas:

  • Plate in a small side dish with sesame seeds sprinkled on top.
  • Serve with steamed rice, kimchi, and grilled meats like bulgogi or galbi.
  • Pair with noodles or fried rice as a refreshing contrast.
  • Use it as a topping for rice bowls or poke bowls for added crunch.
  • Present as part of an Asian cucumber salad platter with other vegetable sides.
Korean Cucumber Salad

Additional Tips

  • Always salt the cucumbers first to prevent excess liquid in the salad.
  • Use Korean cucumber salad gochujang or gochugaru for authentic flavor, but adjust to your spice tolerance.
  • If preparing ahead, keep cucumbers and seasoning separate until serving to maintain crunch.
  • For dinner ideas, pair it with heavier dishes like braised short ribs or fried chicken to balance richness.
  • Toast sesame seeds fresh before sprinkling for maximum aroma.

Recipe Variations

  • Cucumber kimchi with gochujang – Add napa cabbage, scallions, and more garlic, then let it ferment slightly for a kimchi-style dish.
  • Simple Japanese cucumber dish – Omit chili and use rice vinegar with a touch of soy and sesame for a milder flavor.
  • Spicy Korean cucumber salad – Use both gochujang and chili flakes for an extra bold, fiery version.

Freezing and Storage

  • Refrigerator: Store in an airtight container for up to 2 days. The salad is best enjoyed fresh, as cucumbers lose crunch over time.
  • Freezer: Not recommended. Freezing damages the cucumber texture, making it mushy.
  • Make-ahead: Slice cucumbers and prepare the seasoning separately, then combine right before serving.

Nutritional Information (per serving, based on 4 servings)

  • Calories: 40
  • Carbohydrates: 6 g
  • Protein: 1 g
  • Fat: 2 g
  • Saturated Fat: 0 g
  • Sodium: 250 mg
  • Fiber: 1 g
  • Sugar: 2 g

Final Words

Korean cucumber salad is proof that a simple dish can transform a meal. With minimal ingredients and quick preparation, it delivers freshness, crunch, and bold flavor in every bite. Whether you prepare it as part of a Korean feast, as a light snack, or as an Asian cucumber recipe variation for your dinner table, it is a dish worth mastering. Once you make it, it will become one of your go-to cucumber recipes salad options.

FAQ’s

Yes, simply omit the chili flakes and gochujang. The salad will still taste delicious with soy, vinegar, and sesame.

Korean cucumbers, English cucumbers, or Japanese cucumbers are ideal because they have thin skins and fewer seeds.

Not exactly. Cucumber kimchi with gochujang involves fermentation, while this salad is a quick mix eaten fresh.

You can salt and slice cucumbers in advance, but mix with the seasoning right before serving to keep them crisp.

It pairs well with Korean BBQ, fried rice, noodle dishes, or as part of a larger spread of Korean salad and side dishes.

Korean Cucumber Salad Recipe – Quick and Refreshing Side
Print

Korean Cucumber Salad Recipe – Quick and Refreshing Side

Recipe by Bella SkyeCourse: Salad Recipes
Servings

4

servings
Prep time

10

minutes
Resting time

10

minutes
Calories

40

kcal

Ingredients

  • 2 medium Korean cucumbers or 2 English cucumbers

  • 1 teaspoon salt (for drawing out excess water)

  • 1 tablespoon soy sauce (or tamari for gluten-free option)

  • 1 tablespoon rice vinegar (can substitute with apple cider vinegar)

  • 1 teaspoon sesame oil

  • 1 teaspoon sugar (balances acidity)

  • 1 clove garlic, finely minced

  • 1 teaspoon toasted sesame seeds

  • 1 teaspoon Korean chili flakes (gochugaru) or 1 teaspoon Korean cucumber gochujang paste for a spicier version

  • Optional: thinly sliced scallions for garnish

Directions

  • Wash the cucumbers and slice them into thin rounds, about 1/8-inch thick. If the cucumbers have thicker skins, you can peel alternating strips for a decorative look.
  • Place the cucumber slices in a bowl and sprinkle with salt. Toss to coat evenly and let sit for 10 minutes. This step draws out excess water and ensures a crisp texture. After resting, drain the cucumbers and gently pat them dry with a clean towel.
  • In a separate bowl, mix soy sauce, rice vinegar, sesame oil, sugar, garlic, sesame seeds, and chili flakes or gochujang. Stir until the sugar dissolves and the mixture is well blended.
  • Add the cucumbers to the seasoning mixture. Toss gently until each slice is coated evenly. Taste and adjust seasoning if needed, adding more vinegar for tang, sugar for sweetness, or chili for heat.
  • Let the salad sit for 5 minutes before serving so the flavors can meld. Garnish with extra sesame seeds or scallions. Serve chilled or at room temperature.

Notes

  • Always salt the cucumbers first to prevent excess liquid in the salad.
  • Use Korean cucumber salad gochujang or gochugaru for authentic flavor, but adjust to your spice tolerance.
  • If preparing ahead, keep cucumbers and seasoning separate until serving to maintain crunch.
  • For dinner ideas, pair it with heavier dishes like braised short ribs or fried chicken to balance richness.
  • Toast sesame seeds fresh before sprinkling for maximum aroma.

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