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Korean Cucumber Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: makes about 1.5 cups 1x
  • Category: Salad
  • Method: Mixed
  • Cuisine: Korean
  • Diet: Vegan


This Korean cucumber salad is an explosion of spicy, tart, savory, slightly sweet and crunchy!


  • 2 Kirby cucumbers, sliced into 1/8-inch thick pieces
  • 1 green onion, chopped
  • 1 1/2 teaspoon white distilled vinegar
  • 1 teaspoon soy sauce
  • 1 small garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 teaspoons Korean chili pepper flakes (gochugaru)
  • 1 teaspoon sesame seeds


  1. Place the cucumber slices and chopped green onion in a medium or large mixing bowl and set aside.
  2. In a small bowl, mix vinegar, soy sauce and garlic. Stir in sugar and salt and keep stirring until the sugar has dissolved.
  3. Pour the dressing over the cucumber slices and green onions and toss.
  4. Sprinkle the Korean chili pepper flakes and sesame seeds and toss until the cucumber slices are evenly coated. Serve.


This spicy Korean cucumber salad will keep refrigerated for up to 5 days in an airtight storage container.


  • Serving Size: 1 serving
  • Calories: 32
  • Sugar: 2.3g
  • Sodium: 729.8mg
  • Fat: 1.2g
  • Saturated Fat: 0.2g
  • Unsaturated Fat: 0.5g
  • Trans Fat: 0g
  • Carbohydrates: 4.7g
  • Fiber: 1.2g
  • Protein: 1.2g
  • Cholesterol: 0mg
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