Go on a flavorful expedition with our Delicious Korean Cucumber Salad recipe, a perfect blend of crisp cucumbers, zingy lime, delicate spring onions, and a tantalizing sauce that packs a punch!
Hope you’re ready to embark on another culinary adventure because today we’re jetting off to Korea. We aren’t just making any random dish (that would hardly justify a trip all the way to Korea, would it?), we’re diving into one of my ultimate summer faves: the Korean cucumber salad.
For this salad, we use crispy cucumbers, slivers of spring onions, a dollop of honey for that sweet kick, and let’s not forget the fiery edge of Korean red pepper flakes. Talk about a flavor explosion, right?
Are you a fan of that punchy Kachumbari salad from East Africa? Or maybe that zingy Thai cucumber salad? If you’ve been coming to the site for a while, you’ll know we’re big on cucumber salads. If you’re a fan of those, then buckle up, because this Korean beauty is in the same ballpark, but with its own unique charm. Grab your chopping board: it’s salad-making time!
Tips & tricks to making a perfect Korean cucumber salad
- Use crunchy cucumbers, like the English or Persian varieties. These have thin skins, making them perfect for salads.
- Those Korean red pepper flakes can be quite spicy, so proceed with care. If you’re sensitive to heat in foods, you may want to err on the side of caution and use only a fraction of the amount recommended in this recipe.
- Freshly squeezed lime juice is the way to go. It’s a key ingredient in this salad, so you’ll want something flavorful and less processed than those bottled versions.
- Optionally, let the salad marinate in the fridge for 20-30 minutes before serving. This allows the cucumbers to absorb the flavors fully.
- Top off with extra black sesame seeds or some fresh cilantro for added visual appeal and fragrance.
How do I store leftovers?
This Korean cucumber salad will keep in an airtight container in the fridge for up to 2 days. When you’re ready to dine once more, give it a quick stir and feast away! I don’t recommend freezing, as the cucumbers will turn mushy.
Serving suggestions
This delightful salad is perfect as a side dish for Air-Fryer BBQ Chicken Wings, Korean Tofu, or Korean Tofu Soup (Sundubu). It also pairs beautifully with a bowl of steamed rice, adding a refreshing counterpoint to the warm, hearty grains.
Ingredients
- 1 tablespoon honey
- 1/4 cup soy sauce
- 1 lime juiced
- 1 teaspoon Korean red pepper flakes
- 2 teaspoon black sesame seeds
- 1 cucumber sliced into thick wheels
- 2 sprigs spring onion thinly sliced
Instructions
- Add the honey, soy sauce, lime juice, red pepper flakes, and sesame seeds to a bowl.
- Mix the cucumber and spring onion together with the sauce until all the cucumber is adequately coated.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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