Description
Korean Cucumber Salad is a crunchy, spicy, and tangy side dish ready in just 15 minutes. Made with fresh cucumbers, garlic, rice vinegar, chili oil, and sesame, this vibrant vegan Korean recipe is perfect for BBQs, rice bowls, or light meals. It’s refreshingly bold, easy to make, and packed with flavor—ideal for summer days or weeknight dinners.
Ingredients
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5 mini cucumbers or 2–3 regular cucumbers (approx. 4 cups, 500 g)
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1 tsp (5 g) salt
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1.5 tsp (7 ml) soy sauce
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1 tsp (5 g) minced garlic
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3 tbsp (45 ml) rice vinegar
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2–3 tsp (10–15 ml) chili oil (adjust to taste)
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3 tsp (12 g) sugar
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1 tsp (5 ml) sesame oil
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2 tsp (5 g) sesame seeds (optional)
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3 tbsp (15 g) diced green onions (optional)
Instructions
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Slice cucumbers thinly. Place in a bowl and sprinkle with salt. Let rest for 8–12 minutes.
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Rinse cucumbers under cold water and pat dry.
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In a separate bowl, mix garlic, sugar, sesame seeds, green onions, vinegar, chili oil, sesame oil, and soy sauce.
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Combine cucumbers with dressing and toss until well coated.
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Garnish with extra sesame seeds or green onions if desired. Serve immediately or chill before serving.
Notes
Use mini cucumbers for better crunch and fewer seeds.
Salting cucumbers helps remove moisture and keeps the salad crisp.
Adjust chili oil based on spice preference.
Tastes even better after chilling for an hour.
Best consumed within 24 hours for optimal texture.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: No-Cook
- Cuisine: Korean