Asian Cucumber Salad

Name: Asian Cucumber Salad with Gochugaru Dressing
Prep time: 10 min
Total time: 40 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 2 cucumbers; 1 tbsp salt; 4 cloves garlic, minced; 1 tbsp sesame oil; 2 tbsp rice vinegar; 2 tbsp soy sauce; 2 tbsp brown sugar; 1 tbsp Korean red pepper flakes (gochugaru); 1 tbsp sesame seeds

This Asian cucumber salad features salt-cured cucumbers dressed in a balance of sesame oil, rice vinegar, soy sauce, and gochugaru for a refreshing side dish with savory, sweet, and spicy notes.

🌍Asian 🏷️Cucumber salad 🏷️Asian salad 🏷️Korean-inspired 🏷️Side dish Quick recipe

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🏷️Easy recipe

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TikTok

Total

40 min

Servings

2

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

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Ingredients

2 cucumbers
1 tbsp salt
4 cloves garlic, minced
1 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp brown sugar
1 tbsp Korean red pepper flakes (gochugaru)
1 tbsp sesame seeds

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Instructions

1
Slice the cucumbers in half lengthwise.
2
Using a spoon, scoop out and discard the seeds from the cucumber halves.
3
Slice the cucumbers into half-moon pieces, about 1/2 centimeter thick.
4
Place the sliced cucumbers in a large mixing bowl and sprinkle generously with salt. Toss to combine.
5
Let the cucumbers sit for 15 minutes to draw out excess moisture.
6
After 15 minutes, rinse the cucumbers with cold water to remove the excess salt, then drain and dry them completely.
7
To the bowl with the dried cucumbers, add minced garlic, sesame oil, rice vinegar, soy sauce, brown sugar, Korean red pepper flakes, and sesame seeds.
8
Mix everything together until the cucumbers are evenly coated in the dressing.
9
Let the salad sit for another 15 minutes for the flavors to meld before serving.

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Tips & Notes

Pro tips

Salt the cucumbers evenly and let sit for 5–10 minutes, then squeeze gently to remove excess liquid before dressing—this prevents sogginess.
Toast the sesame seeds in a dry pan for 1–2 minutes before garnishing to deepen their nutty flavor.
Whisk the dressing thoroughly to dissolve the brown sugar completely; taste and adjust soy sauce or vinegar to your preference.
Add the dressing just before serving or up to 20 minutes prior for the crispest texture; longer contact softens the cucumbers.

Substitutions

Rice vinegar → rice wine or apple cider vinegar (use same amount)
Sesame oil → neutral oil like grapeseed (note: reduces nutty flavor)
Gochugaru → red pepper flakes at half the amount, or sriracha stirred into dressing
Brown sugar → white sugar or honey (note: honey creates a slightly different sweetness profile)

Storage & make-ahead

Store in an airtight container for up to 2 days in the refrigerator; dress just before serving for maximum crunch.

Common Questions

Why do you salt the cucumbers first?

Salting draws out excess moisture and intensifies the cucumber flavor, preventing a watery salad while concentrating natural sweetness.

Can I make this ahead?

Yes. Prepare the salted cucumbers up to 2 hours ahead, then toss with the dressing 15–20 minutes before serving for optimal crunch.

What can I use instead of gochugaru?

Red pepper flakes work in a pinch, but use half the amount as gochugaru is milder and more complex; alternatively, use sriracha mixed into the dressing.