Introduction
Hey there, RateMyRecipes fans! Ready to transform humble cucumbers into a seriously addictive side dish? This Korean Cucumber Salad is bursting with fresh, bright flavors and a satisfying crunch – it’s the perfect addition to any BBQ, picnic, or weeknight dinner. It’s easier than you think to make this restaurant-quality dish at home!
Why This Works
This recipe works because it’s a magical balance of sweet, sour, savory, and spicy. The simple, yet impactful, combination of ingredients comes together to create a refreshing and exciting taste. Plus, it’s super quick to make – perfect for those busy weeknights when you still want something delicious and impressive on the table.
Key Ingredients
- 🥒 4 medium cucumbers, thinly sliced
- 🧄 2 cloves garlic, minced
- 🌶️ 1-2 red chili peppers, finely chopped (adjust to your spice preference!)
- 🥣 1/4 cup rice vinegar
- 🍯 2 tablespoons honey
- 🧂 1 tablespoon soy sauce
- sesame oil 1 tablespoon toasted sesame oil
- 🥢 1 tablespoon sesame seeds
Instructions
1️⃣ Prep the Cucumbers: Wash and thinly slice your cucumbers. The thinner the slices, the better they’ll absorb the delicious dressing! You can use a mandoline slicer for extra-thin slices if you have one.
2️⃣ Make the Dressing: In a medium bowl, whisk together the minced garlic, chopped chili peppers (adjust the amount based on your spice preference!), rice vinegar, honey, soy sauce, and sesame oil.
3️⃣ Combine & Marinate: Add the sliced cucumbers to the bowl with the dressing. Gently toss to coat all the cucumber slices evenly.
4️⃣ Chill & Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step is key – the longer it marinates, the tastier it gets! Garnish with sesame seeds before serving.
Handy Tips
- For extra-crispy cucumbers, you can lightly salt the sliced cucumbers and let them sit in a colander for 15-20 minutes to draw out excess moisture before adding them to the dressing. Pat them dry with a paper towel afterward.
- If you don’t have rice vinegar, apple cider vinegar works as a great substitute.
Heat Control
This recipe doesn’t involve any heat; it’s all about the refreshing combination of fresh ingredients and the amazing flavors that develop during marinating.
Crunch Factor
The amazing crunch comes from the fresh cucumbers! Thinly slicing them is key to maintaining a nice, crisp texture. The sesame seeds add another layer of delightful crunch.
Pro Kitchen Tricks
- For a quick marinade, add a pinch of salt and sugar to the cucumbers before adding the dressing and let them sit while you prepare the other ingredients. This will help them absorb the sauce quicker and more evenly..
- You can add a teaspoon of grated ginger to the dressing for an extra layer of flavor.
- A squeeze of fresh lime juice adds a nice zing!
Storage Tips
Store leftover Korean Cucumber Salad in an airtight container in the refrigerator for up to 3 days. The flavors will actually deepen over time!
Gift Packaging Ideas
This salad makes a fantastic and refreshing summer gift! Package it in a pretty glass jar with a ribbon, perfect for a potluck or a neighborly gesture.
Flavor Variations
🌟 Spicy Sesame: Add a teaspoon of gochujang (Korean chili paste) to the dressing for an extra kick.
🌟 Sweet & Tangy: Increase the honey to 3 tablespoons and add a tablespoon of grated carrot for a sweeter flavor.
🌟 Garlic Lover’s Delight: Add another clove of garlic and a sprinkle of garlic powder.
🌟 Cucumber & Carrot: Add some thinly sliced carrots to the salad mixture for added color and subtle sweetness.
Troubleshooting
- Soggy Cucumbers: If your cucumbers are too watery, try salting them and letting them sit in a colander for 15-20 minutes to draw out excess moisture before adding them to the dressing. Pat them dry with a paper towel afterward.
- Not Spicy Enough: Add more chili peppers or a pinch of red pepper flakes to increase the heat.
- Too Sour: Add a little more honey to balance out the acidity of the vinegar.
FAQ
- Can I make this ahead of time? Absolutely! In fact, the flavors meld beautifully when marinated for a few hours or even overnight.
- Can I use different types of cucumbers? English or Persian cucumbers work well, but avoid using overly large or watery cucumbers.
- What can I serve this with? This salad is perfect as a side dish with grilled meats, Korean BBQ, or even just a simple rice bowl. It makes a refreshing counterpoint to richer dishes.
- Is this recipe vegan? Yes, this recipe is naturally vegan!
- Can I freeze this salad? It’s not recommended to freeze this salad, as the cucumbers will become watery upon thawing.
Conclusion
There you have it – the easiest and most delicious Korean Cucumber Salad you’ll ever make! We hope you enjoy this refreshing and flavorful dish as much as we do. Don’t forget to share your creations and rate this recipe on RateMyRecipes! Happy cooking!
Crazy Good Korean Cucumber Salad
A refreshing and spicy Korean cucumber salad that perfectly balances flavors and is easy to make.
Ingredients
- 2 cups thinly sliced cucumbers
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon gochugaru (Korean red pepper flakes)
- 2 green onions, chopped
- 1 clove garlic, minced
- 1 tablespoon sesame seeds
Instructions
- In a bowl, combine sliced cucumbers and salt. Let them sit for 15 minutes to draw out moisture.
- Rinse cucumbers under cold water and drain well. Pat dry with a paper towel.
- In a separate bowl, mix together sugar, rice vinegar, soy sauce, sesame oil, gochugaru, garlic, and green onions.
- Add the cucumbers to the dressing mixture and toss until well coated.
- Let the salad marinate in the refrigerator for at least 30 minutes before serving.
- Sprinkle sesame seeds on top before serving.
Tips
- For extra crunch, use Korean pickling cucumbers if available.
- Adjust the amount of gochugaru based on your spice preference.