Craving a light and refreshing side dish? This Korean Cucumber Salad is just what you need! With its crisp cucumbers, tangy dressing, and a hint of spice, it's the perfect complement to any meal. Quick and easy to prepare, this easy cucumber salad will become a favorite in no time. Let's get started!
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Why This Recipe Works
- Refreshing Crunch: The crisp cucumbers and tangy dressing make for a refreshing and crunchy side dish.
- Bold Flavors: The combination of soy sauce, chili oil, and garlic provides a flavorful kick.
- Quick and Easy: This Korean cucumber salad comes together in minutes, making it perfect for busy weeknights or last-minute meals.
🥘 Ingredients
- Cucumbers: Fresh and crisp, they form the base of the salad.
- Salt: Enhances the flavor and helps draw out excess moisture from the cucumbers.
- Soy Sauce: Adds a savory umami flavor.
- Chili Oil: Provides a spicy kick to the dressing.
- Sugar: Balances the heat and adds a touch of sweetness.
- Sesame Oil: Adds a rich, nutty flavor to the dressing.
- Garlic: Adds a robust and aromatic flavor.
- Rice Vinegar: Provides a tangy and slightly sweet acidity.
- Sesame Seeds: Used for garnish, adding a nutty crunch and visual appeal.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Spicy Korean Cucumber Salad With Avocado: Add diced avocado to the Korean cucumbers for a creamy texture. Enhance the dressing with a splash of olive oil and a pinch of Korean red pepper flakes for a subtle heat.
- Korean Spicy Cucumber Salad With Radish: Add thinly sliced daikon radish to the Japanese cucumbers. Adjust the chili oil for extra spiciness, and garnish with chopped fresh cilantro for a refreshing twist.
- Herb-Infused Cucumber Salad Oi Muchim: Add fresh chopped mint and basil to the cucumbers for a fragrant and herbaceous twist on Korean cucumber salad oi muchim. Drizzle with toasted sesame oil for a richer flavor.
🔪How To Make Korean Cucumber Salad
Step One: Start by slicing the cucumbers into thin rounds or your desired shape. Place the cucumber slices in a bowl and sprinkle 1 teaspoon of salt over them. Set the bowl aside for 10 minutes. After 10 minutes, strain the excess water from the cucumbers to remove excess moisture.
Step Two: In a separate bowl, combine 2 teaspoon soy sauce, 1 tablespoon chili oil, 1 teaspoon sugar, 1 teaspoon sesame oil, 3 cloves of minced garlic, and 2 teaspoon rice vinegar. Stir the dressing mixture until the sugar is completely dissolved. Add the prepared dressing to the sliced cucumbers.
Step Three: Toss the cucumbers with the dressing, ensuring they are evenly coated. Garnish the salad with sesame seeds for added flavor and texture. Enjoy your Korean-style cucumber Salad!
👩🍳 Expert Tips
- Choose the Right Cucumbers: Use English cucumbers or Persian cucumbers for their thin skin and fewer seeds, which provide a crisp texture and better flavor absorption.
- Marinate for Better Flavor: Let the cucumbers marinate in the dressing for at least 30 minutes before serving. This allows the flavors to meld together and intensify, making the salad more flavorful.
- Garnish Last Minute: Sprinkle the sesame seeds just before serving to maintain their crunch and visual appeal.
💭 FAQs
Yes, you can prepare Korean cucumber salad ahead of time! In fact, letting it sit for 30 minutes to an hour helps the flavors to meld together. Just be sure to store it in an airtight container in the fridge. However, the cucumbers may release some water, so you can drain any excess liquid before serving.
For the best texture and flavor, it's recommended to use Persian or English cucumbers. These varieties are thinner-skinned and have fewer seeds, making them perfect for the crispness and refreshing bite in the salad. Regular cucumbers can also be used, but they might require peeling and seeding.
Absolutely! If you prefer a milder flavor, you can reduce the amount of gochugaru (Korean red pepper flakes) or even leave it out completely. Alternatively, you can add more chili flakes or fresh chili to kick up the heat. It's all about balancing it to your taste.
While the traditional ingredients offer an authentic flavor, there are some substitutions you can make. For instance, if you don't have sesame oil, you can use olive oil, though it will slightly alter the taste. Similarly, you can use rice vinegar in place of the white vinegar, but the tangy kick may vary slightly. Just keep in mind that the core flavor is in the combination of vinegar, garlic, and sesame.
Store any leftover Korean Cucumber Salad in an airtight container in the refrigerator for up to 2-3 days. Serve the salad chilled directly from the refrigerator.
🧂Serving Suggestions
Here are some of the options to serve with Korean Cucumber Salad:
- Bulgogi (Korean BBQ Beef): Thinly sliced, marinated beef grilled to perfection. The savory and slightly sweet flavors of bulgogi pair wonderfully with the fresh and tangy Korean cucumber salad recipe.
- Japchae (Korean Stir-Fried Glass Noodles): Stir-fried sweet potato noodles with vegetables and a savory sauce, offering a delightful texture and flavor that complements the cucumber salad.
- Kimchi Pancakes: Crispy and savory pancakes made with kimchi and scallions provide a spicy and crunchy accompaniment to the refreshing cucumber salad.
- Grilled Mackerel: Rich and flavorful grilled mackerel with a touch of lemon adds a hearty and satisfying main dish to the meal.
- Steamed Rice: Simple steamed rice serves as a neutral base that perfectly complements the bold flavors of the salad, making it an ideal accompaniment to your Korean food spread.
🍽 Related Recipes
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Korean Cucumber Salad
Ingredients
- ½ lbs Cucumbers
- 1 teaspoon Salt
- 2 teaspoon Soy sauce
- 1 tablespoon Chili Oil
- 1 teaspoon Sugar
- 1 teaspoon Sesame oil
- 3 cloves Garlic minced
- 2 teaspoon Rice vinegar
- Sesame seeds for garnish
Instructions
- Start by slicing the cucumbers into thin rounds or your desired shape.
- Place the cucumber slices in a bowl and sprinkle 1 teaspoon of salt over them. Set the bowl aside for 10 minutes
- After 10 minutes, strain the excess water from the cucumbers to remove excess moisture.
- In a separate bowl, combine 2 teaspoon soy sauce, 1 tablespoon chili oil, 1 teaspoon sugar, 1 teaspoon sesame oil, 3 cloves of minced garlic, and 2 teaspoon rice vinegar.
- Stir the dressing mixture until the sugar is completely dissolved.
- Add the prepared dressing to the sliced cucumbers.
- Toss the cucumbers with the dressing, ensuring they are evenly coated.
- Garnish the salad with sesame seeds for added flavor and texture.
- Enjoy your Korean Style Cucumber Salad!
