Crisp and Zesty Korean Cucumber Salad for Refreshing Crunch

Enjoy a vibrant Korean Cucumber Salad that’s an irresistible blend of sweet, savory, and umami flavors.

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Course: Salads

Cuisine: Korean

Keyword: cucumber recipe, easy salad, healthy side dish, Korean Cucumber Salad, Quick Salad, Refreshing Salad

Prep Time: 10

Resting Time: 5

Total Time: 15

Servings: servings

Calories: 80kcal

1 medium cucumber for that satisfying crunch and freshness.
1 teaspoon salt helps draw out excess moisture, keeping the salad crisp.
2 teaspoons sugar balances the vinegar's tanginess and enhances the overall flavor.
1 tablespoon rice vinegar adds a delicate acidity that brightens up the dish.
1 tablespoon sesame oil infuses a nutty richness that complements the other flavors.
1 tablespoon soy sauce deepens the flavor profile with a savory, umami touch.
1 clove garlic, minced brings an aromatic depth that pairs beautifully with cucumbers.

Slice the medium cucumber in half lengthwise. Scoop out the seeds, then cut the halves into thin half-moon slices, about ⅛ inch thick, and place them in a bowl.
Sprinkle the teaspoon of salt over the cucumber slices and gently toss them. Let them sit for about 10 minutes to draw out excess moisture.
After 10 minutes, squeeze the cucumber slices to remove remaining liquid.
Add the 2 teaspoons of sugar to the cucumber slices and toss gently to combine.
Pour in 1 tablespoon of rice vinegar and 1 tablespoon of sesame oil. Stir well to coat the cucumber slices.
Stir in 1 tablespoon of soy sauce and 1 minced clove of garlic. Mix thoroughly to combine flavors.
Sprinkle 1 teaspoon of sesame seeds over the salad and toss gently.
Fold in 1 tablespoon of chopped green onion and mix to ensure even distribution. Sprinkle with red pepper flakes if desired.
Allow the salad to rest for about 5 minutes before serving.

Use fresh, firm cucumbers for the best crunch. Adjust sugar and vinegar to taste, and chill for extra refreshing flavor.