Korean Cucumber Salad
Easy Korean cucumber salad with Asian dressing is a delightful cold side dish that adds a refreshing crunch to any meal. This versatile salad is perfect for summer barbecues, weeknight dinners, or as a quick snack. The unique combination of flavors allows you to customize it to your liking, whether you prefer it spicy or slightly sweet. With minimal ingredients and prep time, this Korean cucumber salad is sure to impress friends and family alike.
Why You’ll Love This Recipe
- Quick and Easy: This recipe takes only 15 minutes to prepare, making it ideal for busy days.
- Fresh Flavors: The combination of garlic, soy sauce, and rice vinegar creates a refreshing taste that brightens any meal.
- Customizable Heat: Adjust the chili oil to make the salad as spicy or mild as you like, catering to all palates.
- Healthy Option: With low calories and fresh ingredients, this salad fits well into various dietary plans.
- Perfect for Any Occasion: Whether it’s a picnic or a fancy dinner party, this salad suits every event.
Tools and Preparation
To create your delicious Korean cucumber salad, you’ll need some essential tools. Having the right equipment will streamline your cooking process and enhance your results.
Essential Tools and Equipment
- Sharp knife
- Bowl
- Spiralizer (optional)
- Measuring spoons
Importance of Each Tool
- Sharp knife: A sharp knife ensures clean cuts for your cucumbers, enhancing presentation and texture.
- Bowl: A large bowl is essential for mixing all the ingredients thoroughly for an even flavor distribution.
- Spiralizer: While optional, a spiralizer can add fun shapes to your cucumbers, making the dish visually appealing.
Ingredients
Easy Korean cucumber salad with Asian dressing is a delicious cold side dish or vegetarian dish. You can make it spicy or leave a bit sweet.
For the Salad
- 5 mini cucumbers (or 2-3 regular sizes, 4 cups)
- 1 tsp salt
For the Dressing
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2-3 tsp chili oil (adjust more or less for spicy or mild)
- 3 tsp sugar
- 1 tsp sesame oil
Optional Garnishes
- 2 tsp sesame seeds
- 3 tbsp green onions (diced)
How to Make Korean Cucumber Salad
Step 1: Prepare the Dressing
In a small bowl, mix the minced garlic, sugar, sesame seeds, and green onion. Add rice vinegar and all of the oil. Mix together until well coated.
Step 2: Prepare the Cucumbers
To create fun spirals, use a spiralizer; if not available, slice thinly with a sharp knife. Sprinkle salt over sliced cucumbers and let them sit for 8-12 minutes.
Step 3: Rinse and Combine
After letting the cucumbers sit, rinse them under water to remove excess salt. Lay them on paper towels to absorb some moisture. Place cucumbers in a bowl and pour the rice vinegar marinade over them. Toss gently to coat evenly.
Step 4: Serve
Top with additional sesame seeds and diced green onions if desired. Enjoy this refreshing Korean cucumber salad chilled!
How to Serve Korean Cucumber Salad
Korean cucumber salad is a versatile dish that complements various meals. Its refreshing crunch makes it an excellent side for many cuisines. Here are some creative ways to serve this delightful salad.
As a Side Dish for Grilled Meats
- Pair with grilled chicken or beef for a refreshing contrast.
- The tangy flavors enhance the savory taste of the meat.
On a Rice Bowl
- Add it on top of rice bowls for extra texture and flavor.
- The salad adds a crisp bite that balances well with warm rice.
With Asian Noodle Dishes
- Serve alongside cold noodle dishes like soba or udon.
- It provides a refreshing crunch that offsets the noodles’ chewiness.
In Tacos
- Use as a topping for fish or shrimp tacos.
- The salad’s zest brightens up the flavors in every bite.
As a Light Appetizer
- Serve chilled before meals to awaken your palate.
- Its coolness is perfect for hot summer days.
How to Perfect Korean Cucumber Salad
To truly make your Korean cucumber salad shine, consider these simple tips. Each one will enhance its flavor and presentation.
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Choose the right cucumbers: Mini cucumbers are ideal for their sweetness and crunch, but regular ones work too. Just ensure they’re fresh!
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Salt the cucumbers: Salting helps draw out moisture, making them crispier. Let them sit for 8-12 minutes before rinsing.
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Adjust spice levels: Tailor the chili oil to your preference. Start with less if you prefer mild, then gradually add more to achieve your desired heat.
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Use fresh ingredients: Fresh minced garlic and green onions elevate the flavor profile significantly. Avoid substitutes for best results.
Best Side Dishes for Korean Cucumber Salad
Korean cucumber salad pairs wonderfully with numerous side dishes. Here’s a list of great options to serve alongside it:
- Kimchi: A classic fermented side dish that adds depth and spice.
- Steamed Rice: Simple yet effective; rice helps balance the meal.
- Korean Fried Chicken: Crispy and flavorful, it contrasts nicely with the salad’s freshness.
- Japchae: Sweet potato noodles stir-fried with veggies create a sweet-savory harmony.
- Grilled Vegetables: Smoky flavors from grilled veggies complement the salad well.
- Gyoza: These dumplings offer a delightful combination of textures when served together.
Common Mistakes to Avoid
When preparing Korean cucumber salad, it’s easy to make some common errors that can affect the taste and texture. Here are a few mistakes to watch out for:
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Using the wrong cucumbers: Not all cucumbers are created equal. Choose mini cucumbers for a sweeter, crunchier texture or regular cucumbers if that’s what you have.
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Skipping the salting step: Salt helps draw out excess moisture from the cucumbers. Skipping this step can lead to a watery salad, so always allow them to sit with salt for adequate time.
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Not adjusting spice levels: If you’re unsure about spice tolerance, start with less chili oil and adjust according to your preference. It’s easier to add than to remove heat!
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Over-mixing the dressing: Mixing too vigorously can break down the cucumbers. Gently toss them in the dressing for even coating without ruining their texture.
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Ignoring resting time: Allowing the salad to sit for at least 10 minutes before serving enhances the flavor as the cucumbers absorb the dressing.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Keep it refrigerated to maintain freshness and crunchiness.
Freezing Korean Cucumber Salad
- Freezing is not recommended due to texture changes after thawing.
- Enjoy fresh for the best flavor and crunch.
Reheating Korean Cucumber Salad
- Oven: Not recommended as it’s best served cold.
- Microwave: Avoid reheating; serve cold for optimal taste.
- Stovetop: Not applicable; enjoy fresh and chilled.
Frequently Asked Questions
Here are some common questions about making Korean cucumber salad:
What is Korean Cucumber Salad?
Korean cucumber salad is a refreshing side dish made with cucumbers, garlic, soy sauce, and rice vinegar. It’s perfect for summer meals!
Can I make Korean Cucumber Salad ahead of time?
Yes! This salad can be made a few hours in advance. Just keep it refrigerated until serving.
How do I make Korean Cucumber Salad spicier?
To increase spiciness, simply add more chili oil when mixing your dressing. Adjust according to your heat preference!
What can I pair with Korean Cucumber Salad?
This salad pairs wonderfully with grilled meats, rice dishes, or other Asian-inspired dishes.
Final Thoughts
Korean cucumber salad is a delightful addition to any meal, offering a balance of flavors and textures that everyone will enjoy. Feel free to customize it by adding ingredients like carrots or bell peppers for extra crunch. Give this easy recipe a try—you won’t be disappointed!
Korean Cucumber Salad
- Total Time: 0 hours
- Yield: Serves approximately 4 people 1x
Description
Korean Cucumber Salad is a vibrant and refreshing side dish that bursts with flavor and crunch. Perfect for warm weather, this versatile salad complements any meal, from barbecues to weeknight dinners. With a delightful blend of soy sauce, garlic, and rice vinegar, you can easily customize the heat level to suit your taste—making it as spicy or sweet as you prefer. Minimal prep time and simple ingredients make this cold salad not only quick to prepare but also an impressive dish for gatherings. Serve it chilled for a delicious contrast to grilled meats or enjoy it as a light snack on its own.
Ingredients
- 5 mini cucumbers (or 2–3 regular)
- 1 tsp salt
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2–3 tsp chili oil (to taste)
- 3 tsp sugar
- 1 tsp sesame oil
Instructions
- In a small bowl, mix soy sauce, minced garlic, sugar, sesame oil, chili oil, and rice vinegar until well combined.
- Thinly slice cucumbers and sprinkle with salt. Let sit for 8-12 minutes to draw out moisture.
- Rinse cucumbers under cold water and pat dry with paper towels.
- Combine cucumbers with the dressing in a large bowl, tossing gently to coat.
- Serve chilled, garnished with sesame seeds and diced green onions if desired.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 80
- Sugar: 5g
- Sodium: 420mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
