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a large serving bowl of Korean cucumber salad topped with toasted sesame seeds and sliced green onions
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Korean Cucumber Salad

This Korean Cucumber Salad is crisp, refreshing, and packed with sweet, tangy, spicy flavor. Ready in just 10 minutes, it's the perfect side dish for Korean Ground Beef, rice bowls, grilled meats, and more.
Prep Time10 minutes
Total Time10 minutes
Course: 100 + Salad Recipes to Obsess Over, 200+ Easy Side Dish Recipes Every Mom Needs
Keyword: cucumber, cucumber recipe, cucumber salad, korean, salad, salad recipe, side dish, side dish recipe
Servings: 8
Author: Carrian Cheney

Equipment

Ingredients

For the Dressing

  • 1 teaspoon Soy Sauce
  • 4 Tablespoons Rice Vinegar
  • 1 Tablespoon Sugar or honey
  • 1 Tablespoon Toasted Sesame Oil
  • 1 Tablespoon Gochujang or 1 teaspoon Korean chili pepper flakes

For the Salad

  • 4 Cups Cucumber sliced into thick rounds or ½ moons
  • Toasted Sesame Seeds
  • 2-3 Scallions sliced thin
  • Fresh Cilantro for garnish
US Customary - Metric

Instructions

Make the Dressing

  • Whisk all ingredients together in a small bowl.
    1 teaspoon Soy Sauce, 4 Tablespoons Rice Vinegar, 1 Tablespoon Sugar, 1 Tablespoon Toasted Sesame Oil, 1 Tablespoon Gochujang

Toss the Salad

  • Toss the cucumbers with the dressing
    4 Cups Cucumber

Add Toppings

  • Sprinkle the sesame seeds, scallions and cilantro over the top and give it one last toss.
    Toasted Sesame Seeds, 2-3 Scallions, Fresh Cilantro

Serve

  • Let it sit for 15-20 minutes, then serve immediately or within 3 hours.

Video

Nutrition

Serving: 0.5cup | Calories: 34kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 44mg | Potassium: 108mg | Fiber: 1g | Sugar: 3g | Vitamin A: 82IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.2mg