5-min. Easy Korean Cucumber Salad

5-min. Easy Korean Cucumber Salad

Crisp cucumbers tossed in a sweet, savory, and spicy Korean dressing with a refreshing crunch. This easy Korean cucumber salad recipe is ready in just 5 minutes. I balance the gochugaru with rice vinegar for a delicious spicy kick and tang without overpowering the fresh cucumbers!

5 from 9 votes

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Prep Time 5

Cook Time 0

Total Time 5

Course Side Dish

Cuisine Korean

Servings

Calories per serving 114 kcal

Ingredients

1 English cucumber or 2 Persian cucumbers

Dressing:

2 garlic cloves finely minced
1 tablespoon regular soy sauce or light soy sauce
2 teaspoon gochugaru (fine Korean red pepper flakes)
1 teaspoon white granulated sugar
2 teaspoon rice vinegar
1 tablespoon sesame oil toasted kind
1 teaspoon sesame seeds toasted kind

Instructions

Trim the ends from the cucumber and slice into even ¼-inch-thick rounds. Pat the slices dry with paper towels, then transfer to a large bowl.
In a small bowl, combine all the dressing ingredients and whisk until the sugar dissolves.
Pour the dressing over the sliced cucumbers and toss until evenly coated with tongs or gloved hands. Serve immediately for the best crunch or chill for 10 minutes before serving.

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