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Korean Cucumber Salad - Quick & Easy Korean Side Dish

This refreshing Korean cucumber salad combines crunchy cucumbers with a flavorful dressing for a quick and easy side dish everyone will love.
Prep Time15 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Korean
Keywords: Asian recipes, easy recipes, gluten free recipes, healthy recipes, korean cucumber salad, quick side dishes, vegan recipes
Servings: 4 servings
Author: Betty

Ingredients

  • 2 large cucumbers, thinly sliced
  • 1 teaspoon salt
  • 2 green onions, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar or maple syrup
  • 1 teaspoon Korean red pepper flakes (gochugaru), optional
  • 1 teaspoon toasted sesame seeds

Instructions

  1. Place sliced cucumbers in a bowl. Sprinkle with salt and toss to coat. Let sit for 15 minutes to draw out excess moisture.
  2. Drain the cucumbers and gently squeeze out any remaining liquid.
  3. In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, garlic, and gochugaru.
  4. Add the cucumbers and green onions to the dressing and toss well.
  5. Sprinkle with toasted sesame seeds before serving.

Notes

For extra crunch, serve immediately. If you prefer a stronger flavor, let the salad chill for 30 minutes before serving.