🥢 Introduction
Ever since I moved to Indonesia, I’ve been making this Korean cucumber salad a lot more often than kimchi.
I love homemade kimchi, but making it from scratch takes time, and I can’t always find every ingredient I need. Cucumber salad is much easier. I can make it in about 15 minutes with ingredients I usually already have in my kitchen, so it’s become one of my go-to Korean side dishes.
One thing I noticed after moving here is that cucumbers are quite different from the ones in Korea. They usually have larger seeds and hold more water, so I like to remove the seeds first. It only takes an extra minute, but it keeps the salad much crunchier and prevents it from getting watery.
I make this whenever I’m craving a simple Korean meal. It goes really well with grilled meat, rice, noodles, or even just a fried egg. Sometimes I end up eating more of the cucumber salad than the main dish.
If you’re using cucumbers that are different from Korean cucumbers, don’t worry. I’ll share a few simple tips so you can still get that fresh, crunchy texture.
🛒 Ingredients
✓ 600g cucumber
✓ 1 tbsp salt
For the seasoning
✓ ½ tbsp minced garlic
✓ 1 tbsp Korean chili flakes (gochugaru)
✓ 1 tbsp sugar
✓ 1 tbsp vinegar
✓ 1 tsp Korean anchovy fish sauce
✓ 1 tbsp sesame oil
✓ 2–3 tbsp chopped green onion
✓ 1 tbsp sesame seeds
🍳 Instructions
Step 1. Slice the cucumber
Wash 600g cucumber and trim off both ends. Cut it in half lengthwise. If the seeds are large, scoop them out with a spoon, then thinly slice the cucumber.
Tip: Korean cucumbers usually have small seeds, so many people leave them in. The cucumbers where I live have much larger seeds and contain more water, so I always remove them to keep the salad nice and crunchy.
Step 2. Salt the cucumber
Sprinkle 1 tbsp salt over the cucumber and gently toss to coat. Let it sit for 10 minutes.
Step 3. Squeeze out the water
Don’t rinse the cucumber. Just squeeze out as much water as you can. This helps the seasoning coat the cucumber better and keeps the salad from getting watery.
Step 4. Add the seasoning
Add ½ tbsp minced garlic, 1 tbsp Korean chili flakes (gochugaru), 1 tbsp sugar, 1 tbsp vinegar, 1 tsp Korean anchovy fish sauce, 1 tbsp sesame seeds, 1 tbsp sesame oil, and 2–3 tbsp chopped green onion.
Tip: I recommend using coarse Korean chili flakes (gochugaru) instead of fine chili powder for the best texture. If your vinegar tastes very strong, start with a little less and adjust to your taste.
Want to learn more? Check out my guides on Korean gochugaru and gochujang below.
Step 5. Toss everything together
Mix gently until every slice of cucumber is evenly coated with the seasoning.
Step 6. Chill and serve
I like to chill it in the fridge for 15–20 minutes before serving. It tastes even more refreshing.
🍽️ Serving Tips
✓ When I don’t have kimchi, this is one of the side dishes I make the most. It goes so well with a bowl of warm rice.
✓ One of my favorite ways to eat it is with warm rice, a little gochujang, sesame oil, and a fried egg. Simple, but so good.
✓ I also love serving it with Korean BBQ or even instant ramen.l
✓ If I have time, I leave it in the fridge for about 15–20 minutes before eating. I think it tastes even better cold.
❓ FAQ
Q. Can I use any type of cucumber?
A. Yes. I usually use local cucumbers where I live. If the seeds are large, I recommend scooping them out before slicing.
Q. Do I need to remove all the seeds?
A. No. Just scoop out the large, watery part in the center. You don’t need to remove every single seed.
Q. Why is my cucumber salad watery?
A. This usually means the cucumber wasn’t salted long enough or the excess water wasn’t squeezed out well enough.
Q. Can I skip salting the cucumber if I’m short on time?
A. I wouldn’t recommend it. Salting removes extra moisture and helps the seasoning stick to the cucumber much better.
Q. My cucumber tastes too salty. What should I do?
A. Next time, salt it for a shorter time or squeeze it a little less. If it’s already too salty, add a little more cucumber to balance the flavor.
👉👉 You Might Also Like
🇰🇷 First time cooking Korean food?
Before you start, check out these 8 essential Korean ingredients that I use in almost every recipe.
👉 Read: 8 Essential Korean Ingredients Every Beginner Needs
Ingredients
Method
- Wash the cucumber, trim off both ends, cut it in half lengthwise, remove the large seeds if needed, and thinly slice it.
- Sprinkle with 1 tbsp salt, toss to coat, and let it sit for 10 minutes.
- Don’t rinse. Squeeze out as much water as possible.
- Add the garlic, gochugaru, sugar, vinegar, Korean anchovy fish sauce, sesame oil, chopped green onion, and sesame seeds.
- Toss until everything is evenly coated.
- Chill for 15–20 minutes if you like it extra refreshing, then serve.