Description
This Cucumber Kimchi Salad is a vibrant, refreshing Korean side dish that combines crisp cucumber slices with bold, spicy, and savory flavors. Made with traditional Korean red chili flakes, garlic, ginger, and sesame oil, it’s a probiotic-rich accompaniment that pairs beautifully with any Asian-inspired meal. Ready in just 15 minutes with no cooking required, this easy salad is perfect for meal prep, potlucks, or weeknight dinners.
Ingredients
2 English cucumbers, thinly sliced
2 tablespoons Korean red chili flakes (gochugaru)
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
1/2 teaspoon sea salt
3 green onions, chopped
2 tablespoons toasted sesame seeds
1/2 teaspoon white sesame seeds (optional)
Instructions
1. Slice the English cucumbers into thin rounds or half-moons and place in a large mixing bowl. Optional: lightly salt the cucumbers and let sit for 5 minutes, then drain excess water to maintain crispness.
2. In a small bowl, whisk together minced garlic, ginger, sesame oil, soy sauce, rice vinegar, and sugar until well combined and the sugar is dissolved.
3. Add the Korean red chili flakes to the dressing and stir until evenly distributed. Taste and adjust seasonings as needed.
4. Pour the spicy dressing over the cucumber slices and toss gently but thoroughly to coat every piece evenly.
5. Add the chopped green onions and white sesame seeds, then toss once more to combine all ingredients.
6. Transfer to a serving bowl and garnish with additional toasted sesame seeds and green onions if desired.
7. Serve immediately for maximum crispness, or refrigerate for up to 3 days in an airtight container.
Notes
For extra crispness, chill the cucumbers before slicing. This salad can be made up to 3 days in advance and stored in the refrigerator, making it perfect for meal prep. If you prefer less spice, reduce the gochugaru to 1-1.5 tablespoons. For a milder version, substitute half the red chili flakes with white sesame seeds. This dish pairs beautifully with grilled meats, rice bowls, and other Korean banchan (side dishes). You can add sliced radishes, carrots, or bell peppers for additional vegetables. The salad is best enjoyed within the first 2 days while cucumbers remain crisp. Make sure to use high-quality sesame oil for authentic flavor.
- Prep Time: 15
- Category: Snacks & Desserts
- Method: No-Cook
- Cuisine: Korean