Korean Cucumber Salad: An Incredible Ultimate Recipe for an Amazing Side Dish

Name: Korean Cucumber Salad
Prep time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 2 large cucumbers (Korean or Persian); 1 teaspoon salt; 2 tablespoons rice vinegar; 1 tablespoon soy sauce; 1 tablespoon chili flakes (or gochugaru); 1 teaspoon sugar; 1 tablespoon sesame oil; 1 tablespoon sesame seeds; 2 green onions, finely chopped; 1 garlic clove, minced (optional)

Posted on February 24, 2026

Korean Cucumber Salad served in a bowl, garnished and ready to enjoy

Side Dishes

Difficulty

Prep time

Cooking time

Total time

Servings

Table of Contents

Korean Cucumber Salad: An Incredible Ultimate Recipe for an Amazing Side Dish

Hey there, food lovers! It’s Jackson Walker here from Food Meld, and today, we’re diving into one of my absolute favorite quick and refreshing side dishes: Korean Cucumber Salad (or Oi Muchim as the Koreans call it). If you’ve ever had a delicious, crunchy cucumber salad, you know what I’m talking about when I say that this dish bursts with flavor and is the perfect accompaniment to almost any meal.

Summer or winter, this salad is a staple in my kitchen. It’s light, zesty, and oh-so-simple to whip up. Plus, who doesn’t love a dish that can elevate your dinner table in mere minutes? It’s the kind of recipe that will make you shout, “You’ve gotta try this!” as you serve it to friends and family. Trust me; they’ll be begging for the recipe (and the good news is you can send them right here!).

Today, I’ll guide you through making this incredible Korean Cucumber Salad. We’ll dive into the fresh ingredients, share my favorite tips, and even explore some variations to keep your taste buds dancing! So grab your cutting board, don your kitchen apron, and let’s get started. This dish is not just food; it’s an experience, a conversation starter, and a delight to the senses. Ready? Let’s cook something awesome together!

Personal Story

I’ll never forget the first time I tasted authentic Korean Cucumber Salad. It was a humid summer afternoon, and I was at a local Korean barbecue spot with friends. The sizzle of meat on the grill filled the air and the tantalizing aroma made our mouths water, but it was the arrival of the side dishes that truly stole the show. We were served a beautiful array of banchan, but the vibrant, crunchy cucumber salad stood out like a shining star on the table.

As I took my first bite, the coolness of the cucumbers, the zing of sesame oil, and the kick from the chili flakes danced on my tongue. It was pure magic! I relished the way it complemented the rich grilled meats we devoured. That moment ignited my passion for Korean cuisine and inspired me to incorporate similar flavors into my cooking. From that day on, I vowed to recreate that burst of freshness at home, making it a go-to side dish that I could share with family and friends. And today, I’m thrilled to pass along this beloved recipe so you can create your own memories around the dinner table!

Ingredients

Before we get cooking, let’s gather the essential ingredients that will transform ordinary cucumbers into a sensational salad. Here’s what you’ll need:

2 large cucumbers (Korean or Persian): Crisp, refreshing, and hydrating! Korean cucumbers are great because they’re thinner-skinned and less seedy, but Persian cucumbers work wonderfully too. If you can’t find either, English cucumbers will do the job just fine.
1 teaspoon salt: This is crucial! Salt draws out moisture from the cucumbers, keeping them crunchy while enhancing their natural flavor. You can use kosher salt or sea salt instead of regular table salt.
2 tablespoons rice vinegar: This gives our salad that delightful tang! If you’re looking for a milder taste, you could swap it with apple cider vinegar or white wine vinegar, but rice vinegar really shines in this dish.
1 tablespoon soy sauce: A touch of umami goodness! For a gluten-free option, you can switch to tamari or coconut aminos, which give a similar flavor without the gluten.
1 tablespoon chili flakes (or gochugaru): Add as much or as little as you like for your desired spice level. Gochugaru is a Korean red pepper powder that provides a smoky flavor, while regular chili flakes will also do the trick.
1 teaspoon sugar: Balances out the acidity. For a healthier option, you can use agave syrup or honey.
1 tablespoon sesame oil: This is what brings everything together! The nutty aroma and flavor of sesame oil create a delicious richness. Always opt for toasted sesame oil for that extra depth.
1 tablespoon sesame seeds: Adds a delightful crunch! Feel free to use either white or black sesame seeds. Lightly toasting them can enhance their nutty flavor.
2 green onions, finely chopped: These add a lovely bite and freshness. They also make for a vibrant garnish! If you’re not a fan, you can skip them or sub with chives.
1 garlic clove, minced (optional): Adds depth and pungency. If you want a mellower flavor, just let it soak in a little vinegar before adding it to the salad.

Step-by-Step Instructions

Ready to make some magic? Follow these easy steps to whip up your Korean Cucumber Salad, and I promise it’ll be a hit!

Step 1: Prepare the Cucumbers

Slice those cucumbers: Start by slicing your cucumbers. Depending on how you prefer your salad, you can cut them into thin rounds or half-moons. If using Korean cucumbers, you might want to slice them thinly since they have a delicate crunch. For Persian cucumbers, keep the skin on for added color and nutrients!
Salt them: Place the sliced cucumbers in a colander and sprinkle them with the teaspoon of salt. Let them sit for about 10 to 15 minutes. This process helps draw out excess water, ensuring our salad remains crunchy and not soggy. You’ll see the water collecting in the bowl—don’t skip this step!

Step 2: Mix the Dressing

Whisk the dressing: In a small bowl, combine the rice vinegar, soy sauce, sugar, chili flakes (or gochugaru), and sesame oil. Whisk it together until the sugar is dissolved. This simple process creates a delightful dressing full of tang, sweetness, and spice that will coat our cucumbers beautifully.

Step 3: Combine Ingredients

Rinse the cucumbers: After the cucumbers have released their water, rinse them quickly under cold water to wash away excess salt. Pat them dry with paper towels or a clean kitchen towel. This is where those crunchy vibes start to come together!
Mix it all together: In a large bowl, add the sliced cucumbers, the dressing you just made, minced garlic (if you’re using it), sesame seeds, and chopped green onions. Gently toss everything together until the cucumbers are well-coated in that delicious dressing. Use a light hand here; we want to keep those cucumber slices intact.

Step 4: Taste Test & Adjust

Taste & adjust: Here comes the fun part—taste your salad! If you want it tangier, add a dash more vinegar. Looking for extra sweetness? A hint more sugar could do the trick. This is your salad, so personalize it to your liking!

Step 5: Chill and Serve

Chill out: Let it sit in the refrigerator for about 15-30 minutes before serving. This allows the flavors to meld together beautifully—trust me, you’ll thank me later!

Serving Suggestions

When it’s time to serve, you can plate this Korean Cucumber Salad in several fun ways. For an authentic touch, scoop it into a beautiful Korean-style serving bowl. A sprinkle of extra sesame seeds and sliced green onions on top always adds that wonderful finishing flourish.

For a more casual approach, serve it in a simple glass bowl to highlight the vibrant colors of the cucumbers and fresh herbs. If you’re preparing a full Korean feast, pair it alongside bulgogi, kimchi, or grilled meats. Alternatively, serve it as a refreshing side with rice, stir-fries, or Asian-inspired tacos.

Recipe Variations

Now let’s spice things up a bit! Here are some fun variations you can try, depending on your taste preferences or dietary needs:

Add Protein: Toss in some shredded cooked chicken or shrimp for a more filling salad. It becomes a fun appetizer or light lunch!
Vegan Twist: Instead of soy sauce, use liquid aminos for a completely plant-based option, and add avocado slices for creaminess.
Spicy Kick: Really love that heat? You can add a dash of Sriracha or a sliced jalapeño to the salad for an extra punch!
Herb Upgrade: Mix in finely chopped fresh cilantro or mint to brighten the flavor even more. These herbs add an invigorating touch that complements the cucumbers nicely.
Pickled Point: For a tangier version, let your cucumbers soak in the dressing even longer; you could even pickle them overnight for added flavor.

Chef’s Notes

Korean Cucumber Salad has been a staple in my kitchen for years, but I’ve had my fair share of hilarious mishaps while perfecting it. I remember one time, I thought I could rush through rinsing the cucumbers and ended up with a soggy mess! Lesson learned: moderation is key, folks!

This recipe has evolved over time as I’ve tried various ingredients and flavors, but one thing that remains constant is the joy it brings. It’s satisfying to see friends and family return for seconds, and the crazy looks I get when they try to guess all the ingredients? Priceless!

FAQs and Troubleshooting

Why is my salad watery?
- Make sure to salt and drain the cucumbers properly before mixing! This step is super important for keeping your salad crisp.
Can I make this ahead of time?
- Absolutely! Just be sure to store it in an airtight container in the refrigerator. However, I suggest waiting to add the chopped green onions until just before serving to keep them fresh.
What if I don’t have sesame oil?
- Don’t fret! You can use olive oil as a substitute, but you’ll miss that nutty flavor that sesame oil brings to the dish.
How can I make this less spicy?
- Simply reduce the amount of chili flakes or omit them altogether. The salad will still be delicious with the other flavors shining through.

Nutritional Info

This Korean Cucumber Salad is not just easy on the eyes but also on the waistline! Here’s a quick breakdown of some important nutritional info per serving (about 1/2 cup):

Calories: 50
Fat: 3.5g
Carbohydrates: 6g
Fiber: 1g
Protein: 1g
Sugars: 2g

It’s light but packs a punch of flavor, making it a perfect side dish that won’t weigh you down!

Final Thoughts

So there you have it! This incredible Korean Cucumber Salad is everything you want in a side dish—quick, easy, delicious, and oh-so-refreshing. Whether you’re whipping it up for a weeknight dinner or a gathering with friends, this recipe is guaranteed to impress.

Remember, cooking should be fun! Don’t be afraid to explore and modify the recipe to suit your taste. The kitchen is your playground, and I hope this salad becomes a cherished part of your culinary adventures.

So go ahead, grab those cucumbers, and let’s make some culinary magic happen. Thanks for stopping by Food Meld, and until next time, let’s keep mixing it up together—one unforgettable dish at a time! Happy cooking!