3-Min Korean Cucumber Salad Recipe

Korean Cucumber Salad is a quick and refreshing side dish that packs bold flavor with minimal effort. This no-cook recipe features crisp cucumber slices tossed in a tangy, garlicky dressing with gochugaru and sesame oil. Perfect for summer meals, BBQ spreads, or a spicy kick alongside rice or noodles. Even better? It comes together in just 3 minutes with minimal prep!

Korean Cucumber Salad Recipe

Serves: 2
Prep time: 3 minutes
Cook time: None

Ingredients:
1 English cucumber, thinly sliced
1/2 teaspoon salt
2 tablespoons white rice vinegar
1 tablespoon sugar
2 tablespoons sesame oil
2 tablespoons Korean red chili flakes (gochugaru)
1 teaspoon toasted sesame seeds

Korean Cucumber Salad Instructions

1. Prepare the cucumber:

• Thinly slice the cucumber and place it in a mixing bowl.

2. Mix the dressing:

• Add salt, rice vinegar, sugar, sesame oil, and Korean red chili flakes to the bowl.
• Toss everything gently until well combined.

3. Plate and garnish:

• Transfer to a serving plate and sprinkle with toasted sesame seeds.
• Serve immediately, or chill for 10–15 minutes if you prefer it colder.

Tips & notes

• Reduce excess water: If your cucumber is very watery, salt it first and let it sit for 10 minutes, then drain before mixing. This gives extra crunch.
• Adjust spice to taste: Use less gochugaru for a milder salad or add a splash of soy sauce for deeper umami.
• Use alternatives: Persian cucumbers also work well for this recipe if English cucumbers aren’t available.
• Best served fresh: You can store leftovers in the fridge for up to 1 day, but the texture is best right after mixing.