A vibrant bowl of Korean Cucumber Salad with fresh vegetables and seasoning

Korean Cucumber Salad

ByOlivia Carter
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why make this recipe

Korean Cucumber Salad is a fresh and flavorful dish. It is quick and easy to make, making it perfect for busy days. This salad brings a nice crunch and a wonderful balance of flavors to your meal. It is a great side dish that pairs well with many main dishes, especially in Korean cuisine.

how to make Korean Cucumber Salad

Ingredients:

  • 2 cucumbers
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon chili flakes
  • 1 tablespoon sesame seeds
  • 2 green onions, chopped

Directions:

  1. Slice the cucumbers thinly.
  2. In a bowl, mix together sesame oil, soy sauce, sugar, and chili flakes.
  3. Add the sliced cucumbers and toss to coat.
  4. Sprinkle with sesame seeds and chopped green onions.
  5. Serve immediately.

how to serve Korean Cucumber Salad

Korean Cucumber Salad is best served fresh. You can enjoy it as a side dish with your favorite Korean meal or as a refreshing snack on its own. It also pairs well with grilled meats or rice dishes. Simply place it in a bowl and enjoy!

how to store Korean Cucumber Salad

If you have leftovers, you can store them in an airtight container in the refrigerator. It is best to eat the salad within one day for the freshest taste. The cucumbers may lose some crunchiness over time, so enjoy it soon after making it.

tips to make Korean Cucumber Salad

  • Use fresh cucumbers for the best flavor and crunch.
  • Adjust the amount of chili flakes according to your spice preference.
  • For extra flavor, let the salad sit for about 10 minutes before serving. This allows the flavors to blend nicely.

variation

You can add other ingredients to the salad to change it up. Some people like to add chopped carrots for more color and crunch. You can also use rice vinegar instead of soy sauce for a tangy flavor.

FAQs

1. Can I use different types of cucumbers?
Yes, you can use Asian cucumbers, English cucumbers, or any other type you prefer.

2. Is this salad spicy?
The salad has a mild heat from the chili flakes. You can adjust the amount to make it more or less spicy.

3. Can I make this salad ahead of time?
It’s best to make it fresh, but you can prepare the dressing ahead of time. Just slice the cucumbers right before serving for the best texture.

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Korean Cucumber Salad

  • Author: admin
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A fresh and crunchy Korean Cucumber Salad that’s quick and easy to prepare, perfect for busy days and pairs wonderfully with main dishes.

Ingredients

  • 2 cucumbers, thinly sliced
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon chili flakes
  • 1 tablespoon sesame seeds
  • 2 green onions, chopped

Instructions

  1. Slice the cucumbers thinly.
  2. In a bowl, mix together sesame oil, soy sauce, sugar, and chili flakes.
  3. Add the sliced cucumbers and toss to coat.
  4. Sprinkle with sesame seeds and chopped green onions.
  5. Serve immediately.

Notes

Best served fresh. Adjust chili flakes to your spice preference and let the salad sit for about 10 minutes before serving for enhanced flavor.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Side Dish
  • Method: Mixing
  • Cuisine: Korean

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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