Korean Cucumber Salad (Spicy, Tangy & Totally Addictive)

There’s something magical about crisp, chilled cucumbers on a hot day. I still remember the first time I tasted Korean cucumber salad tucked beside sizzling bulgogi at a friend’s backyard BBQ. One bite, and I was hooked. Cold, spicy, crunchy, and just a little sweet? It totally stole the show. These days, it’s a regular in our fridge.

This quick and easy side dish brings bold Korean flavors with almost no effort. Plus, you can adjust the spice to your mood. Ready to give your cucumbers a zingy makeover?

Where This Recipe Comes From

My First Bite of Korean Cucumber Salad

I still remember scooping a shiny pile of these spicy ribbons at a neighborhood potluck. At first glance, it looked simple but the flavor? Boom. Chili oil heat, tangy rice vinegar, toasted sesame richness… and that crunch. It was everything.

Why I Keep Coming Back to It

This salad is my summer hero. It takes 10 minutes to prep, chills beautifully in the fridge, and somehow fits with everything rice bowls, grilled salmon, even lazy leftover lunches. I’ll often make a double batch just to snack on all week.

What Makes This Cucumber Salad So Good

Flavor That Wakes Up Your Taste Buds

It’s all about balance: cool, crisp cucumbers meet warm sesame oil and a garlicky soy-vinegar marinade. The chili oil adds just enough tingle on your lips, and a spoonful of sugar rounds it all out.

Bonus? You don’t need fancy tools just a bowl, a knife, and maybe a spiralizer if you’re feeling fancy.

Fun Add-Ins & Twists

Here’s where you can make it yours:
Add chickpeas for a protein boost
Sprinkle gochugaru (Korean chili flakes) for authentic heat
Try fresh mint or cilantro for herbal brightness
Want it mild? Use less chili oil or skip it entirely

You could even toss in thin-sliced radishes or carrots for color. And if you love creamy sides too, this Creamy Cucumber Salad is a reader favorite.

Ingredients You’ll Need

5 mini cucumbers (or 2–3 regular cucumbers), thinly sliced
1 tsp salt
1.5 tsp soy sauce (or coconut aminos for gluten-free)
1 tsp minced garlic
3 tbsp rice vinegar
2–3 tsp chili oil (adjust to taste)
3 tsp sugar
1 tsp sesame oil
2 tsp sesame seeds (optional)
3 tbsp green onions, finely chopped (optional)

How to Make Korean Cucumber Salad

Step-by-Step Instructions

1. Salt & Rest the Cucumbers: Slice cucumbers thin (or spiralize) and toss with 1 tsp salt. Let them sit for 10 minutes to draw out extra water.
2. Make the Marinade: In a small bowl, whisk together garlic, sugar, sesame seeds, soy sauce, rice vinegar, chili oil, and sesame oil.
3. Rinse & Dry the Cucumbers: After resting, rinse the salted cucumbers under cold water. Pat them dry with paper towels.
4. Toss & Chill: Place cucumbers in a mixing bowl. Pour the marinade over and toss to coat evenly. Let chill in the fridge for 30+ minutes before serving.
5. Top & Serve: Sprinkle extra sesame seeds or green onions on top before serving. Eat it cold and crisp.

Pro Tips

Use English or Persian cucumbers for the best crunch
Letting it rest really improves flavor. Don’t skip chilling
It’s also great in rice bowls or wraps

When & How I Serve It

Honestly? I could eat this straight from the bowl. But it shines as a side to:
Sticky grilled meats
Tofu rice bowls
BBQ spreads
Or tucked in wraps with leftover chicken

Try pairing it with this fruity Peach Watermelon Salad for a sunny picnic vibe, or add another cool crunch with this Broccoli Cauliflower Salad.

FAQ – You Asked, I’ve Got Answers

Try It & Tell Me

Once you taste this crunchy, spicy-sweet goodness, I promise you’ll crave it on repeat.
Leave a comment if you try it or snap a pic and tag me! I’d love to see your twist.

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