The Bluster and the Burrow
Korean Cucumber Salad
This Korean Cucumber Salad is a crisp, quick-pickled side dish layered with spicy, sweet, sour, salty, and umami notes. It comes together in just minutes, adding fresh, cooling flavor to any weeknight meal.
Print Recipe
Equipment
- mandolin optional
Ingredients
- 1 cucumber sliced
- ¼ cup red onion sliced
- 2 tablespoons green onion thinly sliced
- 1 clove garlic minced
- 1 tablespoon soy sauce
- ½ teaspoon fish sauce
- 1 tablespoon rice vinegar or white vinegar
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 2 teaspoons Gochugaru
- 1 teaspoon sesame seeds toasted
- ½ teaspoon salt
Instructions
- Heat a small skillet over medium-low. Add 1 teaspoon sesame seeds and toast for 30–60 seconds, shaking the pan until golden and fragrant. Transfer to a plate to cool.
- Slice 1 cucumber ⅛–¼" thick for a crisp, crunchy texture that soaks up the dressing without going soggy.
- Lightly salt the cucumber with ½ teaspoon salt and let sit for 10 minutes. Drain the liquid and pat dry with a paper towel.
- Slice the red onion ⅛-¼” thick until you have ¼ cup
- In a large bowl, mix together 1 clove garlic, 1 tablespoon soy sauce, ½ teaspoon fish sauce, 1 tablespoon rice vinegar or white vinegar, 1 tablespoon sugar, 1 tablespoon sesame oil, and 2 teaspoons Gochugaru.
- Add cucumbers and onions, then toss to coat.
- Garnish with 2 tablespoons green onion thin sliced and toasted sesame seeds.
Notes
Salt the cucumbers lightly for restaurant-level crunch.
Let them sit 5–10 minutes, then pour off the liquid and pat dry before dressing. Toast the sesame seeds low and slow.
That warm, nutty aroma makes all the difference. Let the salad rest for 10–15 minutes.
A short rest lets the flavors bloom without softening the cucumbers too much. Crush red pepper flakes before using.
It wakes up the oils and makes the spice more fragrant. Add a squeeze of lime for brightness.
Optional, but magical — like switching from overhead lighting to candlelight. Storage Spicy cucumber salad will keep for up to 3 days in the refrigerator, and the flavor actually deepens as it chills. The cucumbers will soften as they marinate, so for the crispest texture, enjoy within the first few hours. If you don’t mind a softer, more marinated texture, it holds beautifully and tastes even more vibrant the next day.
Let them sit 5–10 minutes, then pour off the liquid and pat dry before dressing. Toast the sesame seeds low and slow.
That warm, nutty aroma makes all the difference. Let the salad rest for 10–15 minutes.
A short rest lets the flavors bloom without softening the cucumbers too much. Crush red pepper flakes before using.
It wakes up the oils and makes the spice more fragrant. Add a squeeze of lime for brightness.
Optional, but magical — like switching from overhead lighting to candlelight. Storage Spicy cucumber salad will keep for up to 3 days in the refrigerator, and the flavor actually deepens as it chills. The cucumbers will soften as they marinate, so for the crispest texture, enjoy within the first few hours. If you don’t mind a softer, more marinated texture, it holds beautifully and tastes even more vibrant the next day.
Nutrition
Calories: 67kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 620mg | Potassium: 162mg | Fiber: 1g | Sugar: 5g | Vitamin A: 381IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg
