Korean cucumber salad is a staple side dish found in many Korean households. Light, refreshing, and full of flavor, it pairs perfectly with a wide range of main dishes. It is quick and easy to make with just a few ingredients, making it the perfect addition when your meal needs a little something extra. Give this simple and deliciously easy Korean cucumber salad banchan recipe a try!
Ingredients
2 small cucumbers or 1 English cucumber, thinly sliced
1/2 tsp salt
1 green onion, thinly sliced
2 garlic cloves, minced
1/2 tbsp Korean red pepper flakes (gochugaru), adjust to taste
1 tbsp soy sauce
2 tsp sugar
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp toasted sesame seeds
Click on the images for the direct link to ingredients:
Easy Korean Cucumber Salad Banchan Recipe Instructions
Thinly slice the cucumbers and place them in a bowl. Sprinkle with salt and let sit for 10–20 minutes to draw out excess moisture.
Meanwhile, in a separate bowl, mix together the garlic, green onion, gochugaru, soy sauce, sugar, rice vinegar, and sesame oil.
Rinse the cucumbers thoroughly, drain well, and pat dry with a paper towel.
Add the cucumbers to the sauce and toss until evenly coated.
Sprinkle with toasted sesame seeds.
Chill in the fridge until ready to serve.
Tip: Best enjoyed within a day for maximum crunch!
Storage Tips
Store in an airtight container in the fridge. Best eaten within the first 2 days because the cucumbers will release water affecting its crunchy texture.
Easy Korean Cucumber Salad Banchan Recipe Substitutes
Gochugaru –> a mix of paprika and chili flakes
Garlic –> Garlic Powder
Sugar –> Honey, Stevia, Monk Fruit
Rice Vinegar –> Apple Cider Vinegar
Korean Cucumber Salad
Ingredients
- 2 small cucumbers or 1 English cucumber thinly sliced
- 1/2 tsp salt
- 1 green onion thinly sliced
- 2 garlic cloves minced
- 1/2 tbsp Korean red pepper flakes gochugaru, adjust to taste
- 1 tbsp soy sauce
- 2 tsp sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
Instructions
- Thinly slice the cucumbers and place them in a bowl. Sprinkle with salt and let sit for 10–20 minutes to draw out excess moisture.
- Meanwhile, in a separate bowl, mix together the garlic, green onion, gochugaru, soy sauce, sugar, rice vinegar, and sesame oil.
- Rinse the cucumbers thoroughly, drain well, and pat dry with a paper towel.
- Add the cucumbers to the sauce and toss until evenly coated.
- Sprinkle with toasted sesame seeds.
- Chill in the fridge until ready to serve.
If you enjoyed this Korean cucumber salad recipe, you might also like another popular Korean side dish—steamed eggs.
