Best 6 Korean Cucumber Salad Recipes

SPICY KOREAN CUCUMBER SALAD

Steps:

• Wash and slice cucumber into 1/4 - 1/8" pieces. Discard ends.
• Spread cucumber slices onto cutting board. Sprinkle with salt and let sit for at least 15 minutes. You should see water start to form on them.
• Meanwhile, mix all other ingredients well in a 1.5 Quart mixing bowl. (Use 1/2 cup Rice Vinegar for small to medium size cucumber, 3/4 for larger one).
• Press cucumber slices with paper towel or cheesecloth to remove water.
• Put cucumbers in bowl and stir so they become coated.
• Let marinate at least 1 hour before serving. Cucumbers may start to become a bit limp, but do not let them get soggy due to the vinegar.
• To store, place cucumbers in a plastic container with only a little liquid, and leave in the refrigerator.
• This recipe serves about 4 for banchan (side dish). Cooking time is marinating time. Add or subtract ingredients to taste. Try green onion or more garlic.

EASY KOREAN CUCUMBER SALAD

Steps:

• Thinly slice cucumber.
• In a bowl, mix sliced cucumber with soy sauce, sesame oil, rice vinegar and chili powder.
• Toast sesame seeds in a dry pan until fragrant, let cool and sprinkle over cucumber salad.
• Chill salad for at least 30 minutes before serving.
• You might want to add some salt, so try for saltiness before serving because the soy sauce amount isn't very high. You can also add more chili powder if you want some more heat.

KOREAN CARROT AND CUCUMBER SALAD

Steps:

• Combine first 7 ingredients in a large bowl, stirring well with a whisk.
• Add cucumbers and carrots and toss to coat.
• Sprinkle with sesame seeds.

KOREAN-INSPIRED GRILLED WINGS WITH CUCUMBER-KIMCHI SALAD

Steps:

• Blend pear juice, soy sauce, gochugaru, sesame oil, ginger, brown sugar, and garlic in a blender until smooth.
• Season wings on all sides with 1 tsp. salt, then transfer to a large resealable bag. Pour two-thirds of marinade over chicken in bag, seal, and toss to coat. Transfer remaining marinade to a small bowl and chill. Let chicken sit at room temperature at least 20 minutes or chill overnight.
• Prepare a grill for medium heat or heat a grill pan over medium. Working in batches if needed, grill wings, turning occasionally, until skin is crisp and lightly charred, 15-20 minutes.
• Meanwhile, let reserved marinade come to room temperature. Toss cucumbers, kimchi, vinegar, all but a small handful of scallions (save those for topping), and remaining 1 tsp. salt in a large bowl. Let sit 10-20 minutes. Top with sesame seeds.
• Transfer wings to a medium bowl. Add reserved marinade and toss to combine. Serve wings with cucumber-kimchi salad and rice alongside. Top with reserved scallions.

KOREAN CUCUMBER SALAD

Steps:

• In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
• Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes.

REFRESHING KOREAN CUCUMBER SALAD

Steps:

• Place sliced cucumbers in a large bowl and sprinkle evenly with sea salt; allow liquid to drain from cucumbers, about 15 minutes. Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
• Mix rice vinegar, rice wine, sesame oil, honey, lemon juice, green onion, sesame seeds, walnuts, garlic, Korean red pepper powder, and ground black pepper in a bowl; add cucumbers and toss. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.