How do you make Korean cucumber salad?

To make a classic Korean cucumber salad recipe , start by thinly slicing fresh cucumbers—Japanese, English, or Persian varieties work best. Mix soy sauce, rice vinegar, and sugar for the dressing. Then toss the cucumbers with that mixture, sprinkle in Korean red chili powder, sesame seeds, and chopped green onions. Give it a quick toss, adjust to your spice preference, and serve. It’s a fast, flavor-packed side dish that’s ready in under 10 minutes.

How healthy is Korean cucumber salad?

This Korean cucumber salad recipe is surprisingly healthy. It's low in calories, fat-free, and hydrating—thanks to the cucumbers’ high water content. It also contains fiber, vitamins like A and C, and a small dose of plant-based protein from the sesame seeds. Plus, it’s naturally vegan and gluten-free (if you use gluten-free soy sauce), making it a great choice for most dietary preferences.

Why soak cucumbers in salt water before making cucumber salad?

Salting the cucumbers before assembling your korean cucumber salad recipe helps draw out excess moisture, which keeps the salad from getting watery. It also helps concentrate the cucumber's flavor and improve texture. Just sprinkle salt over the slices, let them sit for about 15 minutes, then rinse and pat dry. The result? Crisp, flavorful cucumbers that soak up dressing beautifully.

What are the Korean spices for cucumbers?

The most common Korean spice in cucumber salad is gochugaru , which is Korean red chili powder. It adds a warm, smoky heat without overpowering the dish. Some versions of the korean cucumber salad recipe also include minced garlic, sesame oil, and sometimes gochujang (Korean chili paste) for extra depth. The spice level is easy to adjust based on your taste.

What is in Din Tai Fung cucumber salad?

Din Tai Fung’s cucumber salad is a bit different from a traditional korean cucumber salad recipe . Their version typically uses Persian cucumbers, garlic, chili oil, rice vinegar, and a hint of sugar. It’s more sweet-savory and less spicy, with a focus on cool, crisp texture and umami from the garlic and vinegar.

Can you eat Korean cucumber raw?

Absolutely! Raw cucumber is not only safe but ideal for a Korean cucumber salad recipe . These cucumbers are typically served raw, thinly sliced, and lightly seasoned. Their natural crunch and mild flavor make them the perfect canvas for salty, tangy, and spicy Korean-style dressings.

Ultimate Korean Cucumber Salad Recipe you will love

Name: Simple Korean Cucumber Salad (Oi Muchim)
Prep time: 10 min
Total time: 10 min
Cuisine: Korean
Ingredients: 1 cucumber (Japanese, English, Persian, Pickling are all good) – about 1 1/2 cup sliced for 1 cucumber; 1 Tbsp soy sauce (Jin Ganjang); 2 Tbsp rice vinegar; 1 Tbsp sugar; 1/2 tsp Korean red chili powder; 1/4 tsp sesame seeds; 2 green onions , chopped

Description

A refreshing Korean cucumber side dish that brings crisp, clean flavors to any meal. The gentle seasoning lets the cucumber's natural freshness take center stage.

Ingredients

Scale

1 cucumber (Japanese, English, Persian, Pickling are all good) – about 1 1/2 cup sliced for 1 cucumber
1 Tbsp soy sauce (Jin Ganjang)
2 Tbsp rice vinegar
1 Tbsp sugar
1/2 tsp Korean red chili powder
1/4 tsp sesame seeds
2 green onions , chopped

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Instructions

Slice your cucumber into delicate, thin rounds—aim for about 1/8 inch (3 mm) thick. The thinner, the better for soaking up all those flavors.
Whisk together the soy sauce, rice vinegar, and sugar in a small bowl until the sugar completely dissolves. Pour this dressing over your cucumber slices.
Sprinkle in the Korean chili powder and sesame seeds. Gently toss everything together, then take a taste. Want more heat? Add another pinch of chili powder. This step-by-step approach lets you control the spice level perfectly.
Fold in your chopped green onions and give everything one final, gentle mix.
YOU'RE DONE! Serve it right away if you love that super-fresh crunch, or let it rest for 10-15 minutes so the cucumbers can really absorb all those delicious flavors. Both ways are absolutely perfect.

Notes

You can refrigerate this Korean cucumber salad recipe for a few days and serve it cold. Just freshen it up with some fresh green onions and sesame seeds.
My Korean cucumber salad recipe is more like a light salad than the common, heavier seasoned, more spicy, and garlicky versions that you see in most online Korean cucumber salad recipes.
The heavier seasoned Korean cucumber salad recipe stands up well to heavier Korean BBQs whereas mine is more appropriate for lighter meals as sides to fried rice, fish, noodles, etc.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-Cook
Cuisine: Korean

Nutrition

Serving Size: 1 serving
Calories: 60kcal
Sugar: 9g
Sodium: 468mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg