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Korean Cucumber Salad Recipe

Korean Cucumber Salad is a crisp, refreshing side dish made with crunchy cucumbers tossed in a spicy, tangy-sweet seasoning of garlic, chili flakes, sesame oil, and vinegar.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad
Ingredients Method Notes

Ingredients
  

  • 4 cucumbers
  • 1 tsp salt
  • For the Sauce:
  • 1 tbsp rice vinegar
  • 1 tsp red chili flakes preferably Korean gochugaru
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 garlic clove finely minced
  • 1 tsp toasted sesame seeds
  • To Serve:
  • Chopped green onion

Method
 

  1. Smash cucumbers lightly with the flat side of a knife, then cut into bite-sized chunks.
  2. Sprinkle with salt and let sit for 10–15 minutes to draw out excess water.
  3. Drain liquid, rinse cucumbers briefly, and pat dry.
  4. In a small bowl, mix vinegar, chili flakes, sugar, sesame oil, garlic, and sesame seeds.
  5. Toss cucumbers with the sauce until well coated.
  6. Garnish with green onions and serve chilled.

Notes

  • For toddlers: Reduce or skip the chili flakes for a non-spicy version that’s still flavorful.
  • Make it a meal: Pair with rice and grilled protein for a complete dish.
  • Storage Tip: Keep sauce and cucumbers separate if you plan to make ahead.