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If you love bold, tangy, and just a little spicy flavors paired with a crisp, refreshing crunch, then you are going to adore this Korean Cucumber Salad: A Refreshing, Flavorful Side Dish Recipe. This vibrant salad is a perfect balance of the coolness from fresh cucumbers and the zesty kick from traditional Korean seasonings, making it a fantastic companion to any meal. Whether you’re looking for a light appetizer or a palate-cleansing side, this recipe promises a burst of flavor with every bite and is incredibly simple to whip up.
Ingredients You’ll Need
Don’t be fooled by the short list—each ingredient in this salad plays a crucial role in delivering the perfect harmony of flavors, textures, and colors that make it truly irresistible. The right combination guarantees a refreshing crunch, a touch of heat, and umami richness that brings this dish alive.
- 2 medium cucumbers (about 1 lb or 450g): Use crisp cucumbers for that refreshing crunch; peeling them helps the dressing soak in better.
- 1 tablespoon salt: Essential for drawing out excess moisture to keep the salad crisp and flavorful.
- 1 tablespoon sesame oil: Adds a toasty nuttiness that enhances the overall flavor profile.
- 1 tablespoon rice vinegar: Brings a gentle tang that brightens up the dish beautifully.
- 1 tablespoon soy sauce: Provides the savory depth and that classic Korean umami taste.
- 1 teaspoon sugar: Balances the acidity and heat with a light touch of sweetness.
- 2 teaspoons gochugaru (Korean chili flakes) or red pepper flakes: Adds that iconic spicy kick that makes this salad exciting.
- 1 clove garlic, minced: Lends a sharp, aromatic depth that complements the other flavors.
- 1 teaspoon sesame seeds (for garnish): Offers subtle crunch and a nutty finish to the salad.
- 1 green onion, finely chopped (optional, for garnish): Adds a fresh, mild onion flavor and a pop of vivid color.
How to Make Korean Cucumber Salad: A Refreshing, Flavorful Side Dish Recipe
Step 1: Prepare the Cucumbers
Start by slicing your cucumbers into thin rounds. If you’re using regular cucumbers with thicker skins, peeling them first helps the marinade absorb more deeply. After slicing, sprinkle with salt and let them sit for about 10 minutes. This step draws out excess water to keep the salad from becoming soggy. Afterward, gently squeeze the slices to remove any extra moisture, ensuring a crisp texture.
Step 2: Whisk Together the Dressing
While the cucumbers rest, mix your sesame oil, rice vinegar, soy sauce, sugar, gochugaru (or red pepper flakes), and minced garlic in a small bowl. Whisk until all the ingredients are fully combined into a vibrant and fragrant dressing that will coat every piece of cucumber with mouthwatering flavor.
Step 3: Toss Cucumbers in the Dressing
Now, add those perfectly squeezed cucumber slices into a larger bowl and pour your delicious dressing over top. Toss everything together gently but thoroughly, making sure each cucumber slice is fully coated. This ensures every bite delivers that fantastic balance of spice, tang, and savoriness.
Step 4: Garnish and Serve
Finish your Korean Cucumber Salad: A Refreshing, Flavorful Side Dish Recipe by sprinkling sesame seeds and finely chopped green onions on top. These garnishes not only add texture but also a lovely visual contrast. You can serve it right away to enjoy the fresh flavors, or let it chill in the fridge for 15 to 30 minutes so the flavors meld even more intensely.
How to Serve Korean Cucumber Salad: A Refreshing, Flavorful Side Dish Recipe
Garnishes
Sprinkle toasted sesame seeds and fresh green onions over the salad just before serving for a delicious crunch and splash of color. You can also add some julienned carrots or thinly sliced radishes for added texture and visual appeal. These simple touches elevate the presentation and add exciting bursts of flavor.
Side Dishes
This salad shines when paired with hearty Korean dishes like grilled bulgogi, spicy kimchi jjigae, or crispy fried chicken. It also works beautifully alongside steamed rice and any grilled meats or seafood. The cooling, spicy freshness of the cucumbers provides a perfect balance to richer mains.
Creative Ways to Present
Serve the salad in small individual bowls for a touch of elegance or present it in a large, colorful serving dish to encourage sharing. For parties, try layering the salad in clear glass jars for an eye-catching display. You could even serve it atop lettuce leaves as an easy-to-grab appetizer or wrap component.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the Korean Cucumber Salad: A Refreshing, Flavorful Side Dish Recipe in an airtight container in the refrigerator. It’s best enjoyed within 1 to 2 days to preserve its crispness and vibrant flavors, as cucumbers can soften over time.
Freezing
This salad doesn’t freeze well because cucumbers with their high water content become mushy once thawed. It’s definitely recommended to prepare it fresh or store it in the fridge for short-term enjoyment.
Reheating
No reheating needed here! This salad is a cool, crisp side best served chilled or at room temperature to highlight the refreshing and flavorful qualities that make it so addictive.
FAQs
Can I use other types of cucumbers for this salad?
Yes! English cucumbers work great because they have fewer seeds and thinner skin, making peeling optional. Just keep in mind that any cucumber you choose should be firm and fresh for the best crunch.
What can I substitute if I don’t have gochugaru?
If you don’t have Korean chili flakes, red pepper flakes or even a pinch of cayenne pepper are good alternatives. They provide heat, though gochugaru has a unique smoky and slightly sweet flavor that’s worth trying to source.
Can I make this salad vegan and gluten-free?
Absolutely! The recipe as is naturally vegan. For gluten-free, simply use tamari or a gluten-free soy sauce alternative in place of regular soy sauce.
How spicy is this salad?
The heat level largely depends on your chili flakes. Gochugaru lends a moderate, approachable spice with a smoky note. You can adjust the amount to your taste or opt for milder red pepper flakes.
Is this recipe suitable for meal prep?
Yes, it’s excellent for meal prep because it stays fresh and flavorful in the fridge for a day or two. Just wait to add the sesame seeds and green onions until serving to keep everything looking vibrant.
Final Thoughts
If you’re searching for a quick, tasty, and refreshing side to brighten up your meals, don’t hesitate to try this Korean Cucumber Salad: A Refreshing, Flavorful Side Dish Recipe. It’s a delightful blend of textures and bold flavors that will make you want to keep coming back for more. Once you try it, it’s sure to become one of your favorite go-to dishes to share with friends and family!
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Korean Cucumber Salad: A Refreshing, Flavorful Side Dish Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 to 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegan
Description
This Korean Cucumber Salad is a refreshing and flavorful side dish featuring thinly sliced cucumbers tossed in a tangy, spicy dressing made with sesame oil, rice vinegar, soy sauce, garlic, and Korean chili flakes. It’s a quick, no-cook recipe perfect for summer meals or as a vibrant accompaniment to Korean dishes.
Ingredients
Cucumbers
- 2 medium cucumbers (about 1 lb or 450g)
- 1 tablespoon salt (for drawing out moisture from cucumbers)
Dressing
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2 teaspoons gochugaru (Korean chili flakes) or red pepper flakes
- 1 clove garlic, minced
Garnish
- 1 teaspoon sesame seeds
- 1 green onion, finely chopped (optional)
Instructions
- Prepare Cucumbers: Slice the cucumbers into thin rounds. If you are using regular cucumbers, peel them first. Sprinkle the slices evenly with salt and let them sit for 10 minutes to draw out excess moisture. After resting, squeeze the cucumbers gently to remove any remaining water.
- Make Dressing: In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, sugar, gochugaru (or red pepper flakes), and minced garlic until the mixture is well combined and smooth.
- Toss Salad: Place the squeezed cucumber slices into a large bowl. Pour the dressing over the cucumbers and toss thoroughly to ensure each slice is evenly coated with the flavorful dressing.
- Garnish and Serve: Sprinkle the salad with sesame seeds and finely chopped green onions if using. Serve the salad immediately for the freshest taste, or refrigerate for 15-30 minutes to allow the flavors to meld and intensify.
Notes
- For crispier cucumbers, you can soak them in ice water after salting and rinsing.
- If gochugaru is unavailable, substitute with red pepper flakes for heat.
- This salad can be made a few hours ahead and refrigerated; just toss before serving.
- Adjust the sugar and chili flakes to taste depending on your preference for sweetness and spiciness.
