Korean-Style Cucumber Salad Recipe (2024)

ByKristen Wood 01/24/202309/16/2023 Last updated 09/16/2023

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This Korean cucumber salad is a quick and easy recipe with both spicy and tangy notes, for a truly delicious culinary journey. Naturally gluten-free and vegan.

🥒 What is Korean Cucumber Salad?

There are a few different variations of a cucumber salad in Korean cuisine. This Korean cucumber salad is one of the spicier and richer varieties of Korean cucumber salad to be found and features the Korean chili flakes gochugaru. This salad is also known as “oi muchim” or “oi saengche”. It is also considered a “banchan” which is a small Korean side dish that can be served alongside rice.

❤️ Why You Will Love This Recipe

• This Korean cucumber salad recipe is super easy to make.
• You can serve it as an appetizer, or side dish, or if you’re anything like me, it makes a great main dish, too (I can so just sit and eat a large bowl)!
• This salad has a refreshing crunch.
• The flavors of this cucumber salad include sweet, salty, umami, and spicy. It is complex and delicious!
• You can make this salad and enjoy it right away or make it ahead of time and refrigerate it.
• Naturally vegan, dairy-free, nut-free, vegetarian, and gluten-free.

🌶️ Ingredients and Substitutes

Cucumbers: If you cannot find Korean cucumbers, Persian cucumbers work very well as far as replicating the taste of Korean cucumbers. Otherwise, Kirby cucumbers or even English cucumbers will get the job done.

Garlic: Minced garlic really works well with the gochugaru and adds immense flavor.

Green onion: Green onions contributes greatly to both the flavor and texture of this recipe. If you do not have green onion, you can use chives, red or white onion, or a shallot instead.

Salt: I like to use sea salt or pink Himalayan salt in this recipe for the best results.

Gochugaru: Gochugaru are Korean red chili flakes. They have a mildly spicy, smoky flavor and are highly recommended for this recipe. You can use conventional red pepper flakes for a still tasty recipe, but the flavor will be different than the more traditional Korean flavors intended in this recipe.

Soy sauce: Soy sauce adds some umami notes and some saltiness. Use gluten-free soy sauce if necessary, and while the flavor will be slightly different coconut aminos taste really wonderful in this recipe, too, and makes a suitable substitute.

Toasted sesame oil: Toasted sesame oil is very different than regular sesame oil so I do recommend using the toasted variety in this recipe for best results.

Brown rice syrup: I like to use brown rice syrup in this recipe as it is very similar to traditional Korean rice syrup. If you do not have either of these, use any sweetener you have on hand instead.

Rice vinegar: Rice vinegar adds some acidity to this salad. Feel free to use any vinegar you have on hand instead.

Sesame seeds: Toasted sesame seeds add a delightful flavor and crunch to finish off this salad. You can buy pre-toasted sesame seeds or simply place raw sesame seeds in a skillet over medium heat for a few minutes, or until they smell toasty.

🔪 How to Make Korean Cucumber Salad

1. You will start by salting the sliced cucumbers, then draining excess moisture.
2. You will then toss the cucumber slices with the remaining ingredients.
3. You can enjoy it right away or chill it in the refrigerator.

🥡 Storage

This Korean cucumber salad will keep stored in the refrigerator in an airtight container for up to 5 days.

🍽️ Serving Ideas

Traditionally, this dish is commonly served alongside some white rice and other assorted small side dishes like cucumber kimchi, bean sprouts, pickled veggies, bok choy, or radish salad.

Some other ways to enjoy it:

• Include it in a cheese quesadilla.
• Use it to top off french fries (no, really!!).
• Serve alongside soup.
• Top off a slice of pizza (so good!).

❓Frequently Asked Questions

🥗 More Delicious Salad Recipes

• Mediterranean Cucumber Salad
• Southwest Salad
• Grilled Corn Salad
• Dill Potato Salad