Why You'll Love It
- - Incredibly quick to prepare, under 10 minutes
- - Bright, clean flavors that awaken the palate
- - Versatile side for BBQs, bowls, or sandwiches
- - Uses pantry staples, no fancy equipment needed
*"The crunch and tang are unbeatable—my family asks for it every night!"*
Essential Ingredient Guide
- Cucumbers: Choose firm, small‑to‑medium cucumbers; thinly slice for maximum crunch
- Gochugaru (Korean chili flakes): Adds gentle heat and a subtle smoky hue; adjust to taste
- Sesame oil: A little goes far, lending nutty aroma that ties the dressing together
- Rice vinegar: Provides bright acidity; use a mild, unseasoned variety
- Garlic: Finely minced for a fragrant bite without overwhelming the cucumber
- Sugar: Balances the vinegar’s sharpness; a teaspoon sweetens gently
Complete Cooking Process
-
Ingredient Readiness:
Wash cucumbers, slice thinly, and place in a bowl with a pinch of salt to draw out excess water.
-
Flavor Development:
Combine vinegar, sugar, garlic, gochugaru, and sesame oil; let sit for a minute so flavors meld.
-
Texture Control:
Toss the salted cucumbers with the dressing, allowing a quick massage to coat each slice.
-
Finishing Touches:
Add toasted sesame seeds and a drizzle of extra sesame oil just before serving.
-
Serving Timing:
Let the salad rest for 5‑10 minutes at room temperature for the flavors to integrate.
- Pat the cucumbers dry after salting to avoid a watery salad
- Adjust chili level with a pinch more gochugaru or a dash less for milder taste
- Use a mandoline for uniform slices that bite consistently
- Serve slightly chilled for an extra refreshing bite
Pro Tips
When you’re ready to plate, take a moment to appreciate the glossy sheen of the dressing. It’s that simple combination of salt, acid, and heat that makes this salad feel special, even though the steps are straightforward. A quick toss and a few minutes of rest, and you have a side that brightens any meal. So, don’t rush—let the flavors settle and enjoy the calm that comes with a well‑balanced cucumber salad.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Salt draws out excess moisture
- Vinegar provides the sharp backbone
- Gochugaru adds color and gentle spice
- Sesame oil finishes with richness
Frequently Asked Questions
→ Can I use English cucumbers instead of Korean varieties?
Yes, English cucumbers work well; just be sure to slice them thinly for that classic bite.
→ How long can the salad sit before it becomes soggy?
Ideally serve within 30 minutes; if stored longer, drain excess liquid before serving.
→ Is there a vegetarian version?
The recipe is already vegetarian; just ensure any added protein follows your dietary preferences.
→ What can I substitute for gochugaru?
Mild chili powder or a pinch of smoked paprika works as a gentle alternative.
→ Can I add other vegetables?
Absolutely—thinly sliced carrots or radishes add color and crunch, as seen in the avocado tomato variations.
→ How does this pair with Korean BBQ?
Its bright acidity cuts through the richness of meat, making it a perfect palate cleanser alongside Korean BBQ dishes.
Chef's Tips
If you prefer less heat, reduce the gochugaru or omit entirely.,Freshly toasted sesame seeds add extra aroma; toast in a dry pan for 2 minutes.,For added crunch, include thinly sliced carrots or radishes.
Nutrition Facts
per serving
45
Calories
1g
Protein
6g
Carbs
2g
Fat
Taste Profile
Bright, tangy, with a gentle heat
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Zucchini is milder; may need less salt.
Provides heat without the distinct Korean flavor; use half the amount.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add extra gochugaru and a dash of sriracha for a bold kick.
Mediterranean Style
Mix in crumbled feta, sliced olives, and sun‑dried tomatoes for a tangy twist.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑salting the cucumbers, leading to a mushy texture.
- Adding the dressing before draining excess water, causing sogginess.
- Using too much gochugaru, overpowering the delicate cucumber flavor.
Meal Prep & Storage
Make Ahead Tips
You can slice the cucumbers and store them salted in a separate container for up to 2 hours; combine with dressing just before serving.
Leftover Ideas
Refrigerate any leftovers in a sealed container; give a quick toss before serving to redistribute the dressing.
Perfect Pairings
Serve this with...
Cooking Timeline
Slice cucumbers and toss with salt.
Let cucumbers rest, then pat dry.
Whisk together vinegar, sugar, gochugaru, sesame oil, and garlic.
Combine dressing with cucumbers, toss gently.
Garnish with sesame seeds and serve.
Korean Cucumber Salad – Quick TikTok Recipe
A crisp, tangy Korean cucumber salad that TikTok made famous—quick, refreshing, and perfect as a light side.
Timing
Prep Time
10 Minutes
Cook Time
0 Minutes
Total Time
10 Minutes
Recipe Details
Ingredients
Main Ingredients
- 01 2 large cucumbers, thinly sliced
- 02 1 tsp salt
For the Dressing
- 01 2 tbsp rice vinegar
- 02 1 tsp sugar
- 03 1 tsp gochugaru (Korean chili flakes)
- 04 1 tsp sesame oil
- 05 1 clove garlic, minced
- 06 1 tsp toasted sesame seeds
Instructions
Place the sliced cucumbers in a bowl, sprinkle with salt, and toss gently; let sit for 5 minutes.
After 5 minutes, pat the cucumbers dry with a clean kitchen towel to remove excess moisture.
In a small bowl, whisk together rice vinegar, sugar, gochugaru, sesame oil, and minced garlic until the sugar dissolves.
Pour the dressing over the cucumbers, tossing until every slice is lightly coated.
Sprinkle toasted sesame seeds on top and let the salad rest for another 5 minutes to allow flavors to meld.
Serve the salad chilled or at room temperature, alongside your favorite main dish.
Notes & Tips
- 1 If you prefer less heat, reduce the gochugaru or omit entirely.
- 2 Freshly toasted sesame seeds add extra aroma; toast in a dry pan for 2 minutes.
- 3 For added crunch, include thinly sliced carrots or radishes.
Tools You'll Need
-
Sharp knife or mandoline
-
Mixing bowl
-
Small whisk or fork
-
Tongs or salad spoon
-
Paper towels
Must-Know Tips
- Pat cucumbers dry after salting to avoid a soggy salad.
- Taste the dressing before adding; adjust sugar or vinegar to your preference.
- Add sesame seeds at the end to keep their nutty crunch.
Professional Secrets
- Let the cucumbers sit with salt; it draws out water and intensifies crunch.
- Warm the vinegar slightly before mixing; it dissolves sugar more evenly.
- Use a light hand with gochugaru; a little goes a long way in flavor.
Recipe by
Oliver Brooks“Every great meal begins with the perfect bite. My passion is crafting irresistible starters that wow.” 🧀🍢
Get Delicious Recipes Weekly
Join 25,000+ home cooks getting our best recipes straight to their inbox.
Free forever • No spam • Unsubscribe anytime