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–+ servings

Korean Cucumber Salad

A quick Korean cucumber salad tossed in a garlicky sesame and chili dressing. It comes together in about 15 minutes with no cooking, and you can take it sweet or spicy depending on how much chili oil you add. Serve it cold as a side.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Servings 6 servings

Equipment

Ingredients
  

  • 1 pound mini cucumbers, or 2 to 3 regular cucumbers, about 4 cups sliced
  • ¾ teaspoon salt, for drawing water out of the cucumbers
  • 1 tablespoon soy sauce
  • 2 cloves garlic, grated or finely minced
  • 2 ½ tablespoons unseasoned rice vinegar
  • 2 teaspoons chili oil, plus more for a spicier salad
  • 2 teaspoons honey, or sugar
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon toasted sesame seeds, plus more for topping
  • 2 green onions, thinly sliced, plus more for topping
  • 1 teaspoon gochugaru, Korean red pepper flakes, optional, for extra color and heat

Instructions
 

  • Wash the cucumbers and pat them completely dry.
    1 pound mini cucumbers
  • Set two chopsticks on the cutting board about a cucumber's width apart and parallel to each other, then rest a cucumber snugly between them so the chopsticks stop your knife before it cuts all the way through. No chopsticks? A spiralizer does the same job, and thin slices work too.
    1 pound mini cucumbers
  • Make thin, straight cuts down the length of the cucumber, letting the blade tap the chopsticks with each cut. Turn the cucumber over and cut again along the other side, this time at a 45 degree angle. Repeat with the rest of the cucumbers. Each one should stretch open into a loose spiral, like a slinky.
    1 pound mini cucumbers
  • Put the cucumbers in a bowl, season generously with the salt, and gently rub it in. Let them sit for no more than 10 minutes to pull out some of the water.
    1 pound mini cucumbers, ¾ teaspoon salt
  • While the cucumbers rest, make the dressing. In a small bowl, stir together the grated garlic, honey, most of the toasted sesame seeds, and most of the green onion. Pour in the soy sauce, rice vinegar, chili oil, and sesame oil, then whisk until smooth. Set a little sesame seed and green onion aside for topping.
    2 cloves garlic, 2 teaspoons honey, 1 tablespoon toasted sesame seeds, 2 green onions, 1 tablespoon soy sauce, 2 ½ tablespoons unseasoned rice vinegar, 2 teaspoons chili oil, 2 teaspoons toasted sesame oil
  • Rinse the cucumbers under cold water, spread them on paper towels, and blot away the extra moisture. Move them to a serving bowl.
    1 pound mini cucumbers
  • Pour the dressing over the cucumbers and toss until everything is coated. Sprinkle the reserved sesame seeds and green onion over the top, along with the gochugaru if you are using it, and serve cold.
    1 tablespoon toasted sesame seeds, 2 green onions, 1 teaspoon gochugaru

Notes

  • Salt then rinse: pulling the water out of the cucumbers first keeps the salad crisp instead of watery. Rinse them well afterward so the salad does not taste salty.
  • Adjust the heat: 2 teaspoons of chili oil is mild. Add another teaspoon, or a teaspoon of gochugaru, for more heat. Leave the chili oil out and add a teaspoon of honey for a sweet version.
  • Cutting the cucumbers: lay two chopsticks alongside the cucumber so your knife stops before it cuts through, which lets it fan out into a spiral. A spiralizer is quicker if you have one, and plain thin slices work too.
  • Storage: keep leftovers in an airtight container in the fridge for up to 2 days. Drain off any liquid and toss again before serving.
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