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Korean Cucumber Salad

1. Classic Korean Cucumber Salad (Oi Muchim)

Ingredients:

  • 2 large cucumbers
  • 2 tbsp Korean red pepper flakes (gochugaru)
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds
  • 2 green onions, sliced
  • Salt to taste

Instructions:

  1. Slice cucumbers thinly and toss with salt; let sit for 15 minutes, then drain excess water.
  2. In a bowl, mix gochugaru, soy sauce, rice vinegar, sugar, garlic, and sesame oil.
  3. Add cucumbers to the dressing and toss well.
  4. Garnish with sesame seeds and green onions before serving.

2. Spicy Korean Cucumber Salad with Kimchi

Ingredients:

  • 2 large cucumbers
  • 1/2 cup kimchi, chopped
  • 2 tbsp Korean red pepper flakes (gochugaru)
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds

Instructions:

  1. Slice cucumbers thinly and toss with salt; let sit for 15 minutes, then drain.
  2. In a bowl, mix gochugaru, soy sauce, rice vinegar, sugar, garlic, and sesame oil.
  3. Add chopped kimchi and cucumbers to the bowl; mix well.
  4. Garnish with sesame seeds.

3. Cucumber Salad with Korean Chili Paste (Gochujang)

Ingredients:

  • 2 large cucumbers
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds
  • 2 green onions, sliced

Instructions:

  1. Slice cucumbers and sprinkle with salt; let sit for 15 minutes, then drain.
  2. In a bowl, mix gochujang, soy sauce, rice vinegar, sugar, garlic, and sesame oil.
  3. Toss cucumbers in the mixture and garnish with sesame seeds and green onions.

4. Sweet and Tangy Korean Cucumber Salad

Ingredients:

  • 2 large cucumbers
  • 1 tbsp rice vinegar
  • 2 tbsp honey
  • 2 tbsp Korean red pepper flakes (gochugaru)
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds
  • 2 green onions, sliced

Instructions:

  1. Slice cucumbers thinly and toss with salt; let sit for 15 minutes, then drain.
  2. In a bowl, mix rice vinegar, honey, gochugaru, garlic, and sesame oil.
  3. Toss cucumbers in the dressing and garnish with sesame seeds and green onions.

5. Korean Cucumber Salad with Carrots

Ingredients:

  • 2 large cucumbers
  • 1 carrot, julienned
  • 2 tbsp Korean red pepper flakes (gochugaru)
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds
  • 2 green onions, sliced

Instructions:

  1. Slice cucumbers and toss with salt; let sit for 15 minutes, then drain.
  2. In a bowl, mix gochugaru, soy sauce, rice vinegar, sugar, garlic, and sesame oil.
  3. Add cucumbers, carrots, and toss well.
  4. Garnish with sesame seeds and green onions.

6. Korean Cucumber Salad with Apple

Ingredients:

  • 2 large cucumbers
  • 1 apple, julienned
  • 2 tbsp Korean red pepper flakes (gochugaru)
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds

Instructions:

  1. Slice cucumbers and sprinkle with salt; let sit for 15 minutes, then drain.
  2. In a bowl, mix gochugaru, soy sauce, rice vinegar, sugar, garlic, and sesame oil.
  3. Toss cucumbers and apple slices in the dressing and garnish with sesame seeds.

7. Korean Cucumber Salad with Sesame Dressing

Ingredients:

  • 2 large cucumbers
  • 2 tbsp soy sauce
  • 2 tbsp sesame paste (or tahini)
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds
  • 2 green onions, sliced

Instructions:

  1. Slice cucumbers and toss with salt; let sit for 15 minutes, then drain.
  2. Mix soy sauce, sesame paste, rice vinegar, honey, garlic, and sesame oil.
  3. Toss cucumbers in the sesame dressing and garnish with sesame seeds and green onions.

8. Korean Cucumber Salad with Tofu

Ingredients:

  • 2 large cucumbers
  • 1/2 cup tofu, cubed and lightly fried
  • 2 tbsp Korean red pepper flakes (gochugaru)
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds
  • 2 green onions, sliced

Instructions:

  1. Slice cucumbers and sprinkle with salt; let sit for 15 minutes, then drain.
  2. In a bowl, mix gochugaru, soy sauce, rice vinegar, sugar, garlic, and sesame oil.
  3. Toss cucumbers and tofu in the dressing and garnish with sesame seeds and green onions.

9. Korean Cucumber Salad with Seaweed

Ingredients:

  • 2 large cucumbers
  • 1/4 cup dried seaweed (such as wakame), rehydrated
  • 2 tbsp Korean red pepper flakes (gochugaru)
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds

Instructions:

  1. Slice cucumbers and toss with salt; let sit for 15 minutes, then drain.
  2. Mix gochugaru, soy sauce, rice vinegar, sugar, garlic, and sesame oil.
  3. Toss cucumbers and seaweed in the dressing and garnish with sesame seeds.

10. Korean Cucumber Salad with Pickled Ginger

Ingredients:

  • 2 large cucumbers
  • 1/4 cup pickled ginger, chopped
  • 2 tbsp Korean red pepper flakes (gochugaru)
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds

Instructions:

  1. Slice cucumbers and sprinkle with salt; let sit for 15 minutes, then drain.
  2. Mix gochugaru, soy sauce, rice vinegar, sugar, garlic, and sesame oil.
  3. Toss cucumbers and pickled ginger in the dressing and garnish with sesame seeds.

These variations should give you a great start on exploring different takes on Korean cucumber salad. Enjoy your cooking!