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Easy Korean Cucumber Salad Recipe

Easy Korean Cucumber Salad Recipe You’ll Love This Summer

This Easy Korean Cucumber Salad is a delicious and refreshing side dish perfect for summer gatherings.
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Prep Time 10 minutes
Resting Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Korean
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumbers Thinly sliced
  • 1 tablespoon Gochugaru Adjust for heat preference
  • 1 clove Garlic Minced
For the Dressing
  • 2 tablespoons Soy Sauce Use gluten-free if needed
  • 1 tablespoon Vinegar Rice or apple cider vinegar
  • 2 teaspoons Sesame Oil Light olive oil can be used

Equipment

  • mixing bowl
  • Sharp knife

Method
 

Step‑by‑Step Instructions
  1. Wash the cucumbers thoroughly under cold running water. Thinly slice them into half-moons, around 1/4 inch thick.
  2. In a separate bowl, combine gochugaru, minced garlic, soy sauce, vinegar, and sesame oil. Whisk until well-blended.
  3. Drain excess liquid from the cucumbers and pour the dressing over them. Toss gently to coat.
  4. Cover the bowl and let the salad rest at room temperature for at least 10 minutes.
  5. Give the salad a good toss before serving. Enjoy chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gSodium: 400mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Store in an airtight container for up to 2 days. It's best enjoyed fresh for the best texture.

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