Name: Korean Cucumber Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: 1 English cucumber, slit down the middle and finely sliced; 2 - 3 tbsp gochujang (Korean Chilli Paste); 2 tbsp soy sauce; 2 tbsp rice wine vinegar; 1 tbsp sugar; ½ tsp sesame seeds; 1 tsp gochuguru (Korean chilli powder); 3 spring onions (scallions) finely chopped

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This delicious Korean cucumber salad could not be easier to make!

Korean cucumber salad is a must with any Korean meal. Below you will find step by step photographs and see for yourself just how easy it is to make. You can prepare this Korean cucumber salad in as little as 10 minutes.

You can follow the recipe as written or add your own touch to it, making it spicier, sweeter or more savoury to taste.

About this Korean cucumber salad recipe.

There really isn’t much to do with this recipe. Just be sure to source the freshest, crispiest cucumber and spring onions (scallions) you can find. You can whisk the delicious dressing together in a minute.

So if you are in a hurry for deliciousness, be sure to make this. Your Korean cucumber salad can be prepared in less than 10 minutes and it makes a great snack or light lunch.

I usually serve it as a side dish with a Korean main such as beef bibimbap, Korean pork chops, Korean braised beef stew or Korean fried chicken.

Make this recipe your own.

In the recipe card below you will see how to make this recipe simply and easily. There is no reason you can’t add to it though.

The salad dressing is great with any crisp vegetables. Go ahead and add the vegetables of your choice. If it sounds good, it will be.

Can you work ahead?

Yes. You can make this Korean cucumber salad a couple of days before serving. In fact, I think it gets better when you do. You could also just prepare the dressing, cucumber and spring onions a couple of days ahead of serving and mix it all up later.

What are the key ingredients in the salad dressing?

2 tbsp soy sauce: This gives the dressing a delicious and savoury flavour.
2 tbsp rice wine vinegar: Rice wine is quite mild and gives the Korean cucumber salad a subtle sour flavour.
1 tbsp sugar: Sugar adds sweetness to the dressing. You should add it to taste.
½ tsp sesame seeds: Sesame seeds are used as a garnish and to give the dressing a nutty flavour. You could toast the sesame seeds for additional depth of flavour.
1 tsp gochuguru (Korean chilli powder): This gives the dressing a slightly spicy flavour. Like sugar, it should be added to taste.
2 – 3 tbsp gochujang: This Korean chilli paste is sweet and mildly spicy. Some are spicier than others. Try it and add it to taste.

Is there no oil in this dressing?

There certainly can be. There isn’t in my recipe but go ahead and add about a tablespoon of sesame oil if you like.

How long can you keep Korean cucumber salad in the fridge?

Your salad with its dressing will keep in the fridge for at least three days. It can actually be stored longer but for best results, consume it within three days.

Step by step photographs.

Get all your ingredients together and prepared before starting. The rest is a breeze.

The dressing whisked together in a bowl.

Whisk all the ingredients for the dressing together.

Mix it all together and ensure all the cucumber slices are nicely coated with the dressing.

Enjoy!

If you like this Korean cucumber salad recipe, you might like to try some of these Chinese takeaway favourites too:

In addition to all the new Korean recipes on my blog, I am currently adding the most popular Chinese takeaway recipes so be sure to check back often for new recipes. There are a lot on the way!

Have you tried this Korean cucumber salad recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

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Yield: 2 - 4