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Spiral-cut Korean cucumber salad in a white bowl with chopsticks lifting a cucumber slice, topped with sesame seeds and chili seasoning.

Korean Cucumber Salad (Spicy, Tangy & Totally Addictive)

Ely Rechard
A spicy, tangy Korean cucumber salad that’s quick, crunchy, and loaded with flavor.
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Prep Time 10 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Korean
Servings 4 servings
Calories 67 kcal

Ingredients
  

  • 5 mini cucumbers or 2–3 regular cucumbers
  • 1 tsp salt
  • 1.5 tsp soy sauce
  • 1 tsp minced garlic
  • 3 tbsp rice vinegar
  • 2 –3 tsp chili oil
  • 3 tsp sugar
  • 1 tsp sesame oil
  • 2 tsp sesame seeds optional
  • 3 tbsp green onions diced (optional)

Instructions
 

  • 1. Slice cucumbers thinly or spiralize. Toss with salt and let sit 10 minutes.
  • 2. Rinse cucumbers, pat dry with paper towels.
  • 3. In a bowl, whisk garlic, sugar, vinegar, oils, sesame seeds, and soy sauce.
  • 4. Pour dressing over cucumbers and toss to coat.
  • 5. Chill for 30 minutes before serving.

Notes

Use English or Persian cucumbers for best crunch.
Adjust chili oil to taste.
Add gochugaru or chickpeas for variation.
Keyword asian side dish, korean cucumber salad, spicy cucumber salad