Sesame Korean Cucumber Salad

Here is my favorite Korean cucumber salad recipe, with crisp cucumbers, a tangy dressing made with rice vinegar, sesame oil, and a touch of heat from red pepper flakes.

This cucumber salad is our go-to side dish during hot summer days. I love making a big batch because it gets even better after sitting in the fridge for a few hours. Perfect for when you want something fresh and crunchy!

What Kind of Cucumbers Should I Use?

Persian cucumbers are my go-to choice for this salad because they’re crisp, have thin skins, and contain fewer seeds than regular cucumbers. You can find them at most grocery stores, usually sold in plastic-wrapped packages. If you can’t find Persian cucumbers, English cucumbers work great too – just remove some of the seeds if there are a lot. Regular slicing cucumbers will also do the trick, though you might want to peel them since their skins can be tougher. Whatever type you choose, make sure they feel firm and look fresh for the best crunch in your salad.

Options for Substitutions

This Korean cucumber salad is pretty forgiving when it comes to swaps, though a few ingredients are key to getting that authentic flavor:

• Persian cucumbers: If you can’t find Persian cucumbers, English cucumbers work great too – just remove some seeds if they’re large. Regular cucumbers are fine, but peel them and scoop out the seeds since they can be bitter and watery.
• Gochugaru: This Korean chili flake is really what gives the salad its signature taste, so try to find it if possible. In a pinch, you can use red pepper flakes, but start with half the amount since they’re spicier and lack that sweet, smoky flavor.
• Rice vinegar: White vinegar or apple cider vinegar can work as substitutes, but use a bit less since they’re more acidic than rice vinegar.
• Sesame oil: Don’t skip this one – sesame oil gives that nutty, rich flavor that’s essential to Korean dishes. If you absolutely must substitute, a tiny bit of toasted sesame seeds mixed with neutral oil can help, but it won’t be quite the same.
• Sesame seeds: Toasted sesame seeds are best, but if you only have raw ones, just toast them in a dry pan for 2-3 minutes until golden before adding to the salad.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Korean cucumber salad is skipping the salting step – always salt your cucumber chunks and let them sit for 15-20 minutes to draw out excess water, then pat them dry with paper towels to prevent a watery salad.

Another common error is using regular cucumbers instead of Persian ones, which have thicker skins and more seeds that can make your salad bitter and less crisp.

Be careful not to go overboard with the gochugaru if you’re new to Korean flavors – start with half the amount and taste before adding more, since the heat level can vary between brands.

Finally, don’t let this salad sit too long after mixing – it’s best enjoyed within an hour of preparation to maintain that perfect crunch and prevent the cucumbers from releasing more water.

What to Serve With Korean Cucumber Salad?

This Korean cucumber salad is perfect as a side dish for grilled meats like Korean BBQ, teriyaki chicken, or even simple grilled pork chops. The cool, crunchy cucumbers with that spicy-sweet kick from the gochugaru make it an awesome palate cleanser alongside rich, savory dishes. I love serving it with steamed rice and any kind of Asian-inspired main course, or even alongside fried chicken for a nice contrast. It also works great as part of a bigger spread with other Korean banchan (side dishes) like kimchi, pickled radish, or seasoned spinach.

Storage Instructions

Refrigerate: This cucumber salad is best enjoyed fresh, but you can keep leftovers in the fridge for up to 2 days in a covered container. The cucumbers will release more water as they sit, so you might want to drain off any excess liquid before serving again.

Make Ahead: I like to prep the dressing separately and store it in a small jar in the fridge for up to a week. Then I can quickly slice fresh cucumbers and toss everything together whenever I want a crisp, refreshing side dish. The flavors actually get better after sitting for about 30 minutes before serving.

Serve Cold: This salad is meant to be served chilled, so there’s no need to bring it back to room temperature. Just give it a quick stir and maybe add a sprinkle of fresh sesame seeds if you want to brighten it up again.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 150-200
• Protein: 3-5 g
• Fat: 7-10 g
• Carbohydrates: 20-25 g

Ingredients

• 4 persian cucumbers, chopped into 1/2 inch pieces
• 1 tbsp korean chili flakes (gochugaru)
• 1 tbsp sesame seeds
• 3 tsp soy sauce
• 1/2 tsp sesame oil
• 1 tsp rice vinegar
• 1/2 tsp granulated sugar

Step 1: Prepare the Dressing

• 1 tbsp Korean chili flakes (gochugaru)
• 3 tsp soy sauce
• 1/2 tsp sesame oil
• 1 tbsp sesame seeds
• 1 tsp rice vinegar
• 1/2 tsp granulated sugar

In a medium-sized bowl, whisk together the gochugaru, soy sauce, sesame oil, sesame seeds, rice vinegar, and granulated sugar until well combined.

Make sure the sugar is dissolved, and the mixture is uniform in texture.

Step 2: Dress the Cucumbers

• 4 Persian cucumbers, chopped into 1/2 inch pieces

Add the chopped cucumbers to the bowl with the dressing.

Toss well to ensure the cucumbers are evenly coated with the mixture.

This is when all those flavors start absorbing into the cucumbers—if you want a little more heat or tang, feel free to adjust the seasoning to your taste.

I sometimes add sliced green onions at this point for an extra layer of flavor, if I have them on hand.

Step 3: Marinate and Serve

Allow the cucumber salad to marinate in the refrigerator or at room temperature for about 10 minutes.

This gives the cucumbers time to soak up all the delicious flavors before serving.

Enjoy your refreshing, spicy cucumber salad!